If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This Filipino approach to grilled chicken packed with flavor is courtesy of Papa Urb's Grill in Stockton, California. Serve on a bed of rice with a fried egg, on a skewer, or in a taco. —Sara Washington
For the marinade:
- 1/2 cup garlic cloves
- 2 thumb-sized knobs of ginger
- 1/4 cup calamansi juice (use 1/2 cup lemon juice if no calamansi juice available)
- 1 cup lemon-lime soda (or use lemon or calamansi juice and 1 tablespoon of brown sugar)
- 2 cups soy sauce
- 2 pounds boneless skinless chicken thighs
- 1 cup brown sugar
- 2 lemongrass stalks
For the baste:
- 1 tablespoon margarine (opitonal)
- 1 packet achuete powder (found in Asian grocery stores or some the Asian food section of major retailers)
- Jufran banana ketchup (also found in Asian grocery stores)
- 2 tablespoons cooking oil
- Marinade: Mince garlic and ginger, and mix with all liquid ingredients, brown sugar, and chicken. Pound lemongrass stalks on chopping board until they open, then chop so you have about 1/2 cup. Add to marinade and let the chicken marinade for at least an hour and up to overnight.
- Baste: Mix margarine, achuete packet, a few dollops of banana ketchup, and cooking oil.
- Grill thighs on both sides until grill marks form. Turn over twice, basting each side until you see char and a reddish-orange coloration on the meat for "inihaw" (barbecue) flavor. Make sure thickest part of meat is cooked. Slice the chicken and enjoy on a skewer, plate of rice, or in fresh grilled tortillas. Kain Na!!
- This recipe is a Community Pick!