Chicken barbecue is another food that is loved by my kids. If given the choice between Pinoy chicken barbecue and the fried chickens of popular fast foods like the KFC chicken they will happily choose barbecue. Today I am offering a recipe different from my inihaw na manok. That previous recipe uses the commercially sold Mama Sita’s barbecue marinade, now I have to go a little bit intricate by using marinade that our mothers have been using before the birth of commercially sold marinade. To most Pinoys there are no exact quantities of ingredients for the marinade, marinade ingredients are being poured straight from the bottles or container, by heart our mothers know how much is to be used for a 2 kilo chicken or perhaps they will have to do with what ever available ingredients. For my recipe I have included quantities for the reasons that most of the readers are only starting or learning to cook, but keep in mind also that this quantities are not mandatory, you will learn later on to adjust to your preference. Here is the recipe.
Ingredients:
2 kilo chicken leg
1/2 cup soy sauce
1/4 cup kalamansi extract
1 cup Sprite or 7-UP
2 tbsp worcestershire sauce
1/4 cup ketchup
1/2 cup brown sugar
1/2 head garlic, crushed
1 tbsp. salt
large bamboo skewers
cooking oil
Cooking procedure:
Wash chicken legs and drain. Slit open chicken leg along the length to expose the bones. In a big container with lid combine marinade except oil. Now put in chicken, allow marinade to fully coat the chicken, Arrange side by side chicken cover with the lid and marinate for at least 4 hours or overnight in the refrigerator. When ready to grill skew each chicken legs in bamboo skewers, Prepare basting sauce by adding cooking oil to left over marinade. Grill at medium to high heat for 5-8 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.
Source: http://overseaspinoycooking.blogspot.com/search/label/Barbecue
Ingredients:
2 kilo chicken leg
1/2 cup soy sauce
1/4 cup kalamansi extract
1 cup Sprite or 7-UP
2 tbsp worcestershire sauce
1/4 cup ketchup
1/2 cup brown sugar
1/2 head garlic, crushed
1 tbsp. salt
large bamboo skewers
cooking oil
Cooking procedure:
Wash chicken legs and drain. Slit open chicken leg along the length to expose the bones. In a big container with lid combine marinade except oil. Now put in chicken, allow marinade to fully coat the chicken, Arrange side by side chicken cover with the lid and marinate for at least 4 hours or overnight in the refrigerator. When ready to grill skew each chicken legs in bamboo skewers, Prepare basting sauce by adding cooking oil to left over marinade. Grill at medium to high heat for 5-8 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.
Source: http://overseaspinoycooking.blogspot.com/search/label/Barbecue
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