Philippine BBQ Chicken
We love Asian foods. We love it. So, you can use for this the regular Pork but we used chicken thighs and breast. This is not my recipe but since we like it and this blog is first and foremost for my picky eater Teenager, I am writing this down so she can always cook like I did and how she liked it. So she doesn't has to search the Internet lol.
This is what you need:
For the Marinade:
- 2 1/2 lbs Chicken Breast - Thighs
- 1/2 cup Banana Ketchup (Amazon ordered or in any good asian store)
- 3/4 cup Lemon-lime Soda (such as 7-up)
- 1/2 cup Soy Sauce
- 4 finely chopped cloves of Garlic
- 2 TBSP Brown Sugar
- 1 TSP freshly ground black pepper
- 1 medium Lemon, juiced
For the Basting Sauce:
- 3 TBSP Banana Ketchup
- 3 TBSP Soy Sauce
- 1 TBSP brown Sugar
- 1 TBSP Vegetable Oil
- 1 TSP Fish Sauce
This is how you do it:
Cut Chicken in mouth size pieces. Add all the ingredients from the marinade and whisk until combined. Marinade the chicken in there for a minimum of 4 hrs. in the fridge. The longer the better.
Whisk all ingredients for the basting sauce.
When about to cook, take the chicken out of the fridge. Place them on skewers, with the thin side into the skewer so the bigger side can sit on the table grill or outdoor grill. If you don't want to put them on a skewer, you can. I did with the rest of the chicken which didn't fit on the skewers no more. I also pan fried them which I actually liked better. It's up to you. Both worked fine. Baste the chicken with the basting sauce though. No matter if you have skewers on the grill or without skewers in the pan. The brown sugar will caramelize nicely.
Serve with whatever side you desire. You can do Lo Mein with it (see my recipe for that) or Philippine Pankit (which is basically Lo Mein with Rice noodles) or with fried Rice (same recipe as Lo Mein, just with rice.)
Guten Appetit
