This is my take on a delicious Filipino dish for grilled chicken, you can use any parts of the chicken, but the legs and thighs are always the best option for the most flavorful and juicy chicken. You can cook this recipe in any grill, but it is always best if you can barbecue and sear with and over charcoal.
- 1 charcoal grill
- 1 lb chicken for meat, subtract approximate bone weight
- 1 tbsp fresh ginger grated
- 6 cloves fresh garlic minced
- 1/2 cup fresh lemongrass minced
- 1/2 cup coconut vinegar or sub apple cider vinegar
- 2 tbsp brown sugar
- 1/2 cup 7up Sprite or any lemon lime soda
- 1/4 cup lemon juice or calamansi juice
- 1 tbsp Dayum Tasty Asian seasoning Neil's Sarap BBQ
- 1 tbsp Dayum Tasty Lemon Pepper Neil's Sarap BBQ
- 1/4 cup margarine or butter For baste
- 1 tsp lemon or calamansi juice For baste
- 1 tsp annatto powder For baste
- 1 tsp Dayum Tasty Lemon Pepper For baste
- in a bowl mix the first 9 ingredients1 tbsp fresh ginger, 6 cloves fresh garlic, 1/2 cup fresh lemongrass, 1/2 cup coconut vinegar, 2 tbsp brown sugar, 1/2 cup 7up, 1/4 cup lemon juice, 1 tbsp Dayum Tasty Asian seasoning, 1 tbsp Dayum Tasty Lemon Pepper
- add chicken and marinade to a gallon zip lock bag or non-reactive bowl and refrigerate for 2-3 hours maximum. *Do not marinate overnight.
- Setup charcoal grill with lid with two zones. direct and indirect.
- add chicken to indirect and barbecue at 250 – 300F
- Make baste by adding the baste ingredients to a cup or sauce pot. heat and mix well.1/4 cup margarine or butter, 1 tsp lemon or calamansi juice, 1 tsp annatto powder, 1 tsp Dayum Tasty Lemon Pepper
- baste the chicken on both sides every 12-15 minutes until the chicken reached 165F internal temperature.
- move the chicken to the direct side over the charcoal to sear, turning every 30 – 45 seconds and basting each side with the remainder of the baste.
- remove the chicken from the grill after a minute or two on each side or before it burns. Serve with jasmine rice or garlic fried rice and garnish with some lemon, lime or calamansi. great served with a spicy coconut vinegar dipping sauce.
Tried this recipe?Let us know how it was!