Filipino-Style Chicken Barbecue

Barbecue is usually cooked outdoors using charcoal as smoking meat usually adds to its taste. In the Philippines, you can find a lot of restaurants and stalls selling them. It might be typical to find this in the Philippines though the style was adapted from other countries, this food is one of the meals prepared during holidays especially New Year’s eve.

This recipe is best done overnight to ensure that the marinade will get deeper into every meat strand adding to its tenderness and rich flavor. The balance of the natural taste of the chicken together with the well-seasoned marinate will keep you biting the leg quarter. This juicy chicken barbecue will make you ask for more rice if it comes along with a cup of it.

Ingredients:

• Chicken Leg Quarters: this is the recommended part since it’s a lot juicer than other parts. But you can choose other parts.
• Soy sauce: Adds to taste and color
• Lemon / calamansi : Removes the unwanted smell of the chicken and adds balances the flavor.
• Salt: To taste.
• Ground black pepper: Adds to aroma, smell and spice.
• Banana ketchup: Adds sweetness and vibrant color.

Preparation:

This may take a few in order to get prepared and cooked but all of it is definitely worth the wait. This is perfect for heavy meals during lunch and dinner and is usually present during New Year’s Eve. 

1. Marinade: In a large bowl, combine the soy sauce, juice of a lemon, banana ketchup, salt, and ground black pepper in a bow then stir to mix evenly.
2. Refrigerate: In a large ziplock or plastic bag, pour in the marinade then put the chicken leg quarters. Press the parts of the bag gently to spread the marinade on the meat then try to remove the air from the bag. Refrigerate for 4-8 hours. (You may refrigerate or freeze overnight.
3. Ready to grill: Once refrigerated, pour the excess marinade in a bowl then set aside the chicken.
4. Grill: Once the grill is heated up and ready, start grilling the chicken. Cook each side for 12-15 minutes each while basting with the excess marinade occasionally to prevent from drying.
5. Serve: Once cooked, transfer to a serving plate then serve while still warm. 

Avoid too high heat to prevent the chicken from getting undercooked and prevent its skin from burning.

Tips and Variations:

You can always use different meats or even vegetables along with your barbecue.

• Pork: Chicken can be substituted with pork meat/liempo cut. 

Storage:

The longer barbecue is marinated, the marinade gets into the meat and makes it more tender. Freezing the barbecue can lead to longer life of the meat, thus in barbecue. You can even freeze your marinated barbecue for another day’s celebration before it’s cooked.

• On the Fridge: For leftovers, in an airtight container or ziplock, place the cooked barbecue once cool. It can stay up to 5 days.
• From the Freezer: Place them in an airtight container or ziplock bag.
• Reheat: (from the fridge) Thaw the uncooked marinated for 3-4 hours barbecue before grilling/reheating. Reheat the barbecue a microwave, set the timer for 5 minutes. You can also use the oven or grill it again. (from the freezer) Thaw it for 3-4 hours then reheat.