Barbecued chicken is a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. However, both has it’s distinct flavor that everyone loves. Others may call it grilled chicken as it is done indoors under a grill while barbecuing is done outdoors on a barbecue. Whatever it is the process is just the same cooking it hot in charcoal or electric grill as I do, since we don’t have any place from the building for charcoal grilling. Nonetheless, my electric grill if just fine for easy grilling of chicken as it has an easy adjustment if you want it cooked low and slow or hot and fast, but for chicken meat it needs both to achieve a fantastic result …well done from the inside and a bit crispy on the outside.
Just like pork barbecue, chicken barbecue is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the chicken is all ready for grilling.
- 6 pcs. chicken , cleaned
- 1/2 cup of Mama Sita’s barbecue marinade
- 1 whole garlic, peeled & smashed
- 1 medium size lemon, juiced
- 1/2 tsp. ground black pepper
- 1 tbsp. Maggi magic sarap
- 1 pinch MSG (optional)
Instructions for Cooking
- Make the marinade by combining the garlic, mama sita’s marinade, juice of 1 lemon, msg., maggi magic sarap, and ground black pepper in a bowl. Stir to mix.
- Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
- Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
- Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil for basting.
- Put on the chicken into bamboo or metal skewers for easy turning.
- Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
- Remove from the grill and transfer to a serving plate.
- Serve with steamed rice.
- Share and enjoy!
Baste the chicken with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.
If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken. It’s seriously tender, juicy, crisp skinned and tasty too!
I know many times roasted or even rotisserie chicken comes out dry and not very tasty. That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores. But I do love roast chicken!
The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin. And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving. The tastiness comes from the fresh herbs you will use on and in your chicken.
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Roasted Garlic Butter Chicken
3-4 Lb. Whole Chicken
1/2 Stick Butter – Melted
1 Tbl. Garlic Minced
1 Tsp. Salt
1 Tsp. Lemon Pepper
1Tsp. Fresh Rosemary leaves or dried rosemary
1/2 Tsp. Fresh Sage -chopped or dried Sage
1/2 Tsp. Fresh Thyme leaves or dried
1/2 Tsp Fresh Basil – chopped or dried basil
1 Lemon cut into quarters
4 Garlic cloves peeled
3 Sprigs fresh rosemary
3-4 Leaves Fresh Sage
Pre-heat oven to 450 degrees
Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)
Dry chicken with paper towels. Be sure entire chicken is dry.
Place on rack breast side up.
Spread salt into chicken cavity.
Place lemon quarters and peeled garlic cloves loosely into cavity.
Place Rosemary springs and Sage leaves loosely into cavity.
Tie legs together.
Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).
Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken. I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.
Tuck wings into to sides.
Place chicken in the oven and cook uncovered for 10 minutes.
Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.
Remove chicken from oven and let rest for about 15 minutes.
Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.
Replace with fresh springs of rosemary and sage leaves for garnish if desired.
Slice and serve immediately.
If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.
Roasted Garlic Butter Chicken
Roasted Garlic Butter Chicken
Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.
I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists. But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med. So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.
Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands. So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.
One of our favorites is Spanish Chicken and Rice. It’s pretty easy to make, you use just 1 skillet! I love the taste and smell of the spices used to create this simple dish. I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love. I hope you’ll love it too!
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Spanish Chicken & Rice
6 Chicken thighs – remove the skin
3 Tbs. Olive OIl
1 Cup long grain white rice
2 1/4 cup chicken broth
Spanish Seasoning Mix (recipe below)
Make 1 recipe of Spanish Seasoning Mix
2 Tsp. Smoked Paprika
2 Tsp. Garlic Powder
1 Tbs. Salt
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Ground Coriander
1/2 Tsp. Italian Seasoning
Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.
Rub 1/2 of the Spanish Seasoning Mix on the chicken. Be sure you rub it on all sides of the chicken thighs.
Heat remaining Olive Oil in a skillet. Cook chicken about 3 minutes on each side until browned. Remove from heat and set aside. Chicken will not be cooked at this point.
Add rice, chicken broth, and other half of seasoning mix to the skillet. Squeeze 1/2 of the lemon over all and combine well. Place chicken thighs on top of the rice and cover.
Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.
Garnish with slices of the remaining lemon half and chopped cilantro. Serve hot.
- Instead of long grain rice I sometimes use frozen cauliflower rice. When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done. If it is too watery I remove the lid and cook until the liquid has evaporated.
The initial instruction for these Savory Beef Roll Ups used beefsteak, however I favor to use skinny beefsteak. Pounded out skinny, unfold with associate herb cheese paste, lemon zest, piece of prosciutto and rolled – this are therefore delicious.
I love recipes that bring back recollections, either from my mom’s preparation, like this one here, or an evening out celebrating, a definite party or occasion. Food brings US all nearer and could be good thanks to share.
This instruction is not any exception and one i favor from my ma that I switched up a touch. i take advantage of pounded skinny roast rather than flank. Back within the day flank was super cheap and these days it’s obtaining up there in price, besides I favor to grill it myself. This uses those very little “breakfast steaks” as they’re typically referred to as here within the States. Roast cut of meat that’s cut skinny and pounded works dead.
A tasty herb and cheese paste get a kiss of lemon peel and a pleasant salty piece of prosciutto. Al this is often rolled up and secured with toothpicks. Feel free to use skinny cut bacon if you wish; I do if prosciutto isn’t obtainable, works dead, too.
Then a dusting in flour and a pleasant pan sear to caramelize and seal it all for a slow cook stovetop or, like here associate updated methodology victimization my favorite room tool, my Instant Pot. The moment Pot could be a fantastic sterilizer, slow cookware, rice cookware with four alternative choices I actually have not even tried yet! This is merely softened in your mouth delicious!
Be sure to remove the toothpicks and serve the Savory Beef Roll Ups rolled steaks and the beautiful sauce it makes over pan roasted red potatoes and peas, or steamed rice or barley with a side salad.
Click Savory Beef Roll Ups for more recipes enjoy!
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2 lbs thin round steak (See Note 1)
3 garlic cloves , minced
1 tsp red pepper flakes
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1 lemon , zest
3 tbsp olive oil , divided
4-6 slices prosciutto (See Note 2)
1/4 cup flour
1/2 cup water
1 onion , medium, diced
1/4 cup Sherry
1. Cut the steak into 8 pieces. Pound the meat out until thin and almost double in size.
2. In a small bowl mix the garlic, red pepper flakes, cheese, parsley, lemon zest and 1 tablespoon olive oil. Spread this on the surface of the steaks.
3. Cut the prosciutto or bacon in half and place a 1/2 piece on each steak. Roll these pieces of steak and secure with a toothpick.
4. Dust each filet roll with the flour. In a skillet over medium high heat brown in remaining 2 tablespoons olive oil, turning on all sides. See 2 cooking methods below. Instant Pot pressure cooker method saves 1 hour cooking time.
5. Stove Top Method: When steaks rolls are completely browned add the water and onion. Cover and cook on low heat for 1 1/2 hours.
6. Remove steak rolls from sauce, discard toothpicks and keep warm. Bring sauce to the boil and add sherry. Reduce to thicken and serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
7. Instant Pot Method: Add browned steak rolls to pressure cooker add the water and onion. Deglaze skillet with sherry and scrape up browned bits on bottom of pan and pour over meat. Cover with lid and choose Meat/Stew setting. Remove toothpicks. Serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
1. I often times buy “breakfast steaks” or the thin round steaks that have been tenderized by the butcher, pre-packaged.
2. Feel free to use thin cut bacon slices to substitute for the prosciutto if you prefer.
3. FYI –
If you’re converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads “sealing” and not “venting” to ensure it’s cooked properly.