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.