make the Filipino Chicken Barbecue, we make a marinade of lemon-lime
soda with soy sauce and garlic and grilled over charcoal. Simple, isn't
it? Could be!
this is the one dish that is often mistakenly cooked quickly --
with a nice, charred, sticky, crispy skin but with the inside undercooked and still
'bloody'... definitely UNSAFE to eat.
We attended a barbecue party last summer, I was drooling over the chicken barbecue - the smell and the grill marks on them tells me they were worth coming to the party. They would have been the best food that night but they were raw -- and eating those could have been severely tragic -- (not being melodramatic, but think diarrhea, abdominal cramps, or salmonella!).
Unlike the Filipino barbecue pork which we can quickly sear on the grill, whole chicken thighs or even just the chicken legs could appear cooked but the inside could still be raw.
When we want them cooked rather quickly, we debone them, slice the chicken fillets thinly and in bite size pieces and skewer them, just like the Filipino pork barbecue - otherwise, we just have a timer or a thermometer handy.
YOUR SHOPPING LIST:
IN THE PANTRY:
Basting Sauce : 1/2 cup of the Marinade with 2 tablespoons Banana Catsup
1 Combine all the marinating ingredients together.
2 Reserve 1/2 cup of the marinade for the basting sauce.
3 Add the chicken pieces in the marinade and refrigerate overnight.
4 Set up the charcoal on the grill just on one side and have the other half side without any charcoal.
5 Baste the chicken pieces and grill for 2 to 3 minutes per side on the hotter part of the grill, then transfer to the cooler side closing the grill lid for the chicken to cook through, about 30 - 35 minutes (internal temperature of at least 165 deg F).
6 Serve as it is or with a vinegar dipping sauce.
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