My mom makes the best barbecue chicken. Grilled and marinated bone-in chicken basted in a sweet and sticky sauce that is incredibly delicious. I swear I can just keep eating it without a care in the world.
My mom, a huge fan of my blog, talked me into sharing this recipe with all of you. She said to me: “there’s a reason why everyone loves Filipino Chicken Barbecue”, and why it’s a staple at every Filipino family’s event.
One who’s not very acquainted with the Filipino culture might be bemused at the fact that barbecued food exists in an Asian country, like the Philippines.
Cooking over an open fire is actually one of the main ways of cooking for many Filipinos. In fact, most of the street food you’ll find in the Philippines is prepared using a charcoal grill. Don’t worry, you don’t necessarily have to use a charcoal grill for this recipe—any grill will do.
Once you try this recipe, you’ll never go back to your other barbecue chicken recipes. Don’t believe me? Try it at your next barbecue event and see for yourself! ;P
- 1 lemon, juiced
- ½ cup soy sauce
- ½ cup 7up
- ½ tablespoon salt
- 1 teaspoon black pepper
- 5 cloves garlic, crushed
- ½ cup brown sugar
- 1 cup pineapple juice
- 1 tablespoon oyster sauce
- 1 teaspoon dry red pepper flakes, optional
- BARBECUE SAUCE:
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- ½ small onion, chopped
- 1 tablespoon soy sauce
- ½ cup brown sugar
- ½ cup ketchup
- ¼ cup pineapple juice
- ¾ teaspoon salt
- ½ teaspoon fresh black pepper
- MARINATE THE CHICKEN. Combine all marinade ingredients in a small saucepan. Cook and stir over medium heat for 3-5 minutes, or until sugar dissolves. Transfer marinade to a large mixing bowl and let cool completely. Add chicken to marinade. Cover with plastic wrap and refrigerate. Marinate the chicken for 6 hours, or preferably overnight.
- MAKE THE BARBECUE SAUCE. While chicken is marinating, heat vegetable oil in a small saucepan over medium heat. Add garlic and onion, and cook until tender. Stir in the rest of the sauce ingredients. Simmer over low heat until thickened, about 15-20 minutes.
- GRILL THE CHICKEN. Light grill and preheat for 10 minutes. Remove the chicken from the marinade and pat dry. Grease the grill grates with a paper towel dipped in a little olive oil or use a non-stick grilling spray. Grill the chicken over moderate heat, turning occasionally and while basting with barbecue sauce, until cooked through—about 30 minutes. Transfer chicken to a platter and serve.