Pinoy Chicken BBQ
Food
Main Courses
Asian
Dairy-free
Classic Asian BBQ chicken, this also works well with pork
4 Servings
Ingredients
2kg chicken thighs boneless, skinless
125ml soy sauce
125ml cup banana ketchup
30ml chilli sauce
65ml calamansi juice/or lemon juice
100g brown sugar
1 can lemonade
1 tsp finely minced fresh garlic
1/8 tsp sesame oil
1 tsp salt
1 tsp ground black pepper
8 bamboo skewers
Method
- 24 hours before cooking, combine soy sauce, banana ketchup, chilli sauce, calamansi juice, lemonade, garlic, sesame oil, salt and black pepper to make a marinade
- Pierce chicken thighs before adding to marinade. Cover and refrigerate overnight
- Before cooking, soak bamboo skewers in water for 30 minutes
- Remove chicken from marinade, use one bamboo skewer for each thigh. Take care to secure chicken firmly
- Add the brown sugar to the remaining marinade and blend well
- Spray or brush grill with oil to stop meat sticking and pre-heat medium for 5 to 10 minutes
- Grill chicken for 20 to 25 minutes - basting often with marinade - until no longer pink
- Serve with garlic fried rice and banana ketchup
