Filipino-style Barbecue Chicken
Filipino Chicken Barbecue is a delicious medley of sweet and savory flavors you'll love year-round. Made with a simple soy sauce marinade, it's simple to make yet incredibly tasty!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 lb whole chicken, butterflied
- 1/2 cup soy sauce
- 1/4 cup calamansi or lemon juice
- 1/2 cup brown sugar
- 1 head garlic. peeled and minced
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup canola oil
Instructions
- 1
Rinse chicken and pat dry.
- 2
In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved.
- 3
Add chicken and massage with the marinade until fully coated. Cover and marinate in the refrigerator for at least 2 hours or up to overnight. Drain chicken well, discarding marinade.
- 4
In a wide, thick-bottomed pan over medium heat, heat oil. Add chicken and cook for about 15 to 20 minutes on each side or until nicely browned on the outside and thermometer inserted in the center reads 165 F.
- 5
Remove from heat and let stand for about 5 minutes before cutting into serving pieces. Serve hot.
- 6
Drain chicken from the marinade, reserving marinade.
- 7
In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.
- 8
Arrange chicken in a single layer on a greased baking sheet and bake in a 400 F oven for about 20 minutes.
- 9
Using tongs, turn chicken on other side and baste with the reduced marinade. Continue to cook for about 20 to 25 minutes or until thermometer inserted in the thickest part reads 165 F.
- 10
Remove from heat and let stand for about 5 minutes. Cut into serving portions and serve hot.
- 11
Prepare grill with direct (over hot coals) & indirect (no charcoal) heat.
- 12
Drain chicken from the marinade, reserving marinade.
- 13
In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.
- 14
Place chicken over direct heat. Grill for about 1 minute or until slightly charred. Carefully flip the chicken. Grill for about 1 minute or until slightly charred.
- 15
Place chicken over indirect heat. Cover and grill chicken over indirect heat for about 1.5 hours to 2 hours, turning every 15 minutes.
- 16
In the last 30 minutes of grilling, start basting the chicken. Continue to grill over indirect heat turning and basting every 10 minutes until a thermometer inserted on the thickest part reads 165F.
- 17
Remove from heat and let rest for about 5 minutes before slicing into serving pieces. Serve hot.