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 Goggin
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Ingredients
- 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
Directions
-
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!!
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