Filipino-style Barbecue Chicken marinated in soy sauce citrus juice brown sugar and fresh garlic is bursting with sweet and salty flavors youll love. Simmer uncovered until chicken is no longer pink and sauce is slightly reduced 20-25 minutes. Simple and easy to make its perfect for busy weeknights.
Filipino Chicken Barbecue Recipe With The Best Authentic Marinade Recipe Barbeque Recipes Recipes Barbecue Chicken Recipe
The marinade consists of soy sauce calamansi juice banana ketchup salt sugar black pepper and Sprite or 7-up.
Mix the marinade well and pour over the chicken.
The best chicken parts for the barbecue are the legs and thighs because they do not dry up when grilled. Poke the chicken with a fork to let the chicken meats absorb the marinade. This Filipino Style Chicken Barbecue is very flavorful. Made from soy sauce lemon juice clear soda Sprite or 7-Up banana sauce sugar salt pepper and lots of garlic.
Super easy to make and very delicious.
You must be wondering how come the chicken skin if you look at the photo is still intact like not burnt and still look juicy. Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours. Start a charcoal grill and let the coals get very hot.
You want smoking flameless coals.
In a medium-sized bowl combine the soy sauce banana ketchup chili sauce calamansi juice Sprite soda garlic sesame oil salt and black pepper. Pour the marinade over the chicken thighs. Pierce the chicken with a fork for the marinade to absorb. In a large bowl combine soy sauce calamansi juice sugar bay leaves garlic soda salt and ground pepper.
Add chicken cover and marinate chicken for at least 3 hours or overnight inside the fridge.
Start to grill your Filipino Style pork BBQ for 3 to 5 minutes per side until the meat is thoroughly cooked. Make sure to always baste the BBQ when flipping it over. The basting sauce ingredients are the same as the marinade ingredients minus the lemon soda. In a medium sized bowl mix the soy sauce banana ketchup chili sauce calamansi juice ginger ale garlic sesame oil salt black pepper.
In a large nonreactive bowl storage container or Ziploc bag mix together the banana ketchup 7UP lemon juice soy sauce vinegar brown sugar and garlic until the sugar has dissolved.
Yield 6-8 servingsMAKE THE MARINADEmade the day before5 lbs boneless and skinless chicken thighs1 tbsp black pepper coarsely ground½ cup. Like most mainstream dishes every Filipino cook or household has their versions of barbecue pork. While calamansi or lemon juice appears to be standard for most Filipino pork barbecue recipes I use vinegar instead to help tenderize the meat. Whisk together the brown sugar vinegar soy sauce olive oil Worcestershire sauce sesame oil garlic and pepper until the sugar has dissolved.
Adobo is a simple but hearty Filipino dish featuring chicken marinated in vinegar and soy sauce then slowly cooked with garlic and spices.
Serve over steamed white rice. 2 of 11 Ginataang Manok Chicken Cooked in Coconut Milk. This Alabama white barbecue sauce is the barbecue sauce that made Big Bob Gibsons restaurant one of the top destinations on the barbecue trail. Its a mayonnaise-based yes mayonnaise barbecue sauce that is perfect for chicken and if you ever manage to make it down to Decatur Alabama you have to stop in and give it a try in its native habitat.
Cut pork meat into thin and long slices 14 inches thick and less than 2 inches wide.
In a mixing bowl marinate the cut pork with the soy sauce minced garlic chopped onions calamansi juice ground pepper sugar banana catsup and the soda or beer this tenderizes and adds flavour to the pork barbeque. In a large skillet heat oil over medium-high heat. Stir in water and reserved marinade. Bring to a boil.
