Manila Eats: Chicken BBQ
- sixstrings17
- Apr 14, 2016
- 3 min read
A delicacy one never forgets and if you've never had it, time to get on a plane to the Philippines to enjoy BBQ chicken (or just follow this recipe for a lot cheaper, or if you're not too far away, drop by our place). Now the various Pinoy eateries in these parts would often have this favorite of dishes on their menus. However, it seems they're never cooked to order but sitting in a turo-turo tray drying out under a heat lamp Even a la carte places, they're pre-cooked and heated up when ordered resulting in dry meat. We've never made this where it didn't ran out or guests wanting to take home. This recipe is from an excellent cookbook we bought in Manila last year called "Kulinarya". After years of trying out various recipes, this is the one that salivates authentically. We also use it for pork bbq and it is delectable. Unless one finds it at a Pinoy place who knows what they're doing, just can't get chicken done like this in Canada. So hop on a plane (or follow this recipe) and enjoy a great Philippine dish! You'll be going back for more! Gutom na ba kayo?!
Ingredients:
Time: Overnight or a couple of days, the more the marinade soaks in for a tender flavourful meat
1) 8 pieces chicken thighs
2) 5 cloves garlic, minced
3) 1/4 cup or 60ml soy sauce
4) 1/4 cup or 60ml brown sugar
5) 1/2 cup or 120ml lemon lime soda (7up, Sprite, etc)
6) Couple of minced chili peppers (optional)
7) Skewers (optional, unless you're doing pork belly)
To Do: (How we grill this baby up, perfectly!)
1) In a bowl, mix all ingredients and add the meat
2) Cover and refrigerate overnight
3) When ready to grill, start up the BBQ fire to low-medium heat. If using charcoal, have a high and low heat sides on the grill.
The secret to grilling chicken specially with a sweet sauce is not to dump the chicken on the hottest part of the grill as the skin will burn and stick to the grate while leaving the inside raw. It has to be cooked over low-medium heat, meaning away from the hottest part of the grill (convection-style). There is no rush when it comes to grilling or barbequeing any meat, ever. The meat is done, when it wants to be done, unless you prefer charred but raw tough meat.
4) So on low-medium heat, put your meat with the skin-side facing up first. Leave it grilling like this for between 8 to 10 minutes, then flip over. The skin side up should start to cook through. You want to leave less time with the skin-side facing the fire as it burns easily so leave the meat with the bone side facing the fire most of the time.
5) This will take at least 20 to 30 minutes, flipping every so often to ensure the meat is cooked all the way through. Chicken is cooked when the juice runs clear when you slice into it near the bone (cooks slower near the bone). Using a thermometer, chicken is safe to eat at a minimum of 165F. Do not take a chance on eating raw chicken.
6) The remaining marinade, to be boiled first, can be used to brush the chicken. We find there's no need as the meat comes out juicy and tender, as long it's cooked low and slow. The chicken in photos is not basted but look how juicy. Again, low and slow grilling is key and remove the chicken as soon as it's safe to eat (cooked through).
7) Do not overcook as the meat will dry out (and becomes just like the restaurant's. around here...yuck).
8) Just before removing from grill, sear both sides quickly over the hottest part of the grill. You want chicken skin to not be charred as it bastes and protects the meat underneath when cooking and looks a lot nicer when served (regardless if you eat skin or not).
9) Let the chicken rest for 10 minutes so the juice distributes, then enjoy!
Serve over rice, veggies. We served this with grilled Chinese eggplant, garnished with bagoong, fresh mangoes! I had 4 or 5 pieces while J had two (this is your baseline as to how many you need to cook for your guests). In Manila, each order is usually three pieces (breast, thigh, drumstick)
Halikana misis, kain na! (Come kiss and eat!)
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