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Along with Filipino Adobo Glazed Pork Ribs and Thai Grilled Pork, this Filipino-Style Chicken Barbecue is definitely one of the easiest and tastiest dish you could prepare the night before and cook up in no time before serving.
Traditionally, chicken barbecue is cooked over a barbecue / charcoal grill (what else, right?) so it’ll lend that signature charred smokiness to the tender meat. However, since operating the grill at home is not an option for us, I simply pan fried them in a deep pan and brush on generous amount of the reserved sweet and tangy marinade. Now, where’s my bowl of rice?
Ingredients:
2 large boneless chicken thighs – cut into bite size pieces
3 cloves garlic – crushed
1 tbsp oyster sauce
½ tbsp. soy sauce
1 tsp salt
½ tbsp black pepper
1 tbsp lime juice
1 tsp chicken powder
1 tbsp sugar
1 tbsp ketchup
Serves 2 – 3
Recipe source: Pinch of Yum
The line up.
Cut chicken into desired size.
Place cut chicken thighs into a zip loc bag.
Combine all the ingredients together and pour onto the chicken.
Seal the bag and massage the marinade into chicken. Refrigerate for at least 6 hours or overnight.
Pour out the marinade from the chicken and cook in a small sauce pan until bubbling. Set aside.
Cook the marinade until bubbling.
Heat up your grill or pan to medium heat.
Cover to avoid splattering. Do not overcrowd the pan or you’ll end up boiling the meat.
Cook the chicken approx. 3 mins each side, brushing each side with the cooked marinade.
Serve warm with rice or salad.
Done!
- Place cut chicken thighs into a zip loc bag.
- Combine all the ingredients together and pour onto the chicken. Seal the bag and massage the marinade into chicken. Refrigerate for at least 6 hours or overnight.
- Pour out the marinade from the chicken and cook in a small sauce pan until bubbling. Set aside.
- Heat up your grill or pan to medium heat. Cook the chicken approx. 3 mins each side, brushing each side with the cooked marinade.
- Serve warm with rice or salad.
Rachelle
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