Even a single bite of high-quality cuisine can make an indelible impression. The fragrance, the flavor combination, and the always-pleasant textures are difficult to forget. The same is true of well-prepared chicken barbecue with just the perfect amount of flavor and juiciness.
Chicken barbecue is the type of dish that you will want to prepare again and again. In my experience, there used to be a long stretch of ihawan, or food vendors that grill food, in the University Belt. If my memory serves me correctly, there were more than 20 stalls along that stretch. And given the quantity of stalls, it’s easy to see how much Filipinos like grilling their cuisine.
As a result, to satisfy my cravings, I used to consume skewered chicken barbecue on a weekly basis. And most of the time, I’d opt for the chicken breast or “pecho” part. If you appreciate chicken as much as I do, picking chicken breast over the other chicken cuts is a viable tactic because it has more meat. However, if you prepare it at home, you’ll almost certainly not run out of your favorite chicken part, and you’ll be able to season it to your liking.
These days, we can now have my Filipino-style chicken barbecue from the comfort of our own home. But, before we get started on preparing some, let’s learn a little more about this popular grilled food called chicken barbecue.
Photo courtesy of Ciara Kehoe
Meat can now be prepared in a variety of ways. To make our food taste more delectable and unique, we’ve tried a range of procedures, including stir-frying, boiling, and, of course, grilling. Cooks had to be quite innovative in the past to come up with some of the present cooking methods.
Slow-cooking meals on top of a raised wooden platform, as mentioned in a Spanish journal entry, is claimed to have influenced the barbecue dining approach. It recounted how the Taino people, a Caribbean Indian tribe, prepared food by placing it on top of a big pot set in a pit. The objective of the pot is to catch juice that will later be transformed into soup. The pit would then be covered in hot coals and leaves.
This pit was given the name “babacoa,” which means “sacred fire pit” in English. And over time, this evolved into the barbecue customs that we know today! Of course, we acknowledge that this will differ per country. Grilling food over charcoal is how we do it in the Philippines. And, of course, no basting sauce or marinade is complete without a sauce or marinade tailored to each type of meat and dish.
The majority of Filipino barbecue sauces are created with tomato ketchup, soy sauce, and the sour calamansi. Want to learn how to cook a flavorful yet not so overpowering chicken barbeque? Continue reading to find out how to create a tasty chicken barbecue.
— 4 pieces chicken leg quarters cleaned
— 1/2 cup soy sauce
— 1 piece lemon or 4 pieces calamansi
— 2 teaspoons salt
— 1 teaspoon ground black pepper
— 1/2 cup banana ketchup
Cooking Chicken Barbecue: A Step-by-Step Guide:
In a bowl, combine 1/2 cup soy sauce, juice of 1 lemon, 1/2 cup banana ketchup, 2 teaspoons salt, and 1 teaspoon ground black pepper. These ingredients combine to create a unique sweet, savory, and tangy flavor that complements the chicken well. Make sure to thoroughly stir them so that everything is evenly distributed.
Place your four pieces of cleaned chicken leg quarters in a large freezer bag. Take the marinade-filled bowl and pour it into the freezer bag containing the chicken. By gently shaking the bag, we will ensure that all of the pieces are properly covered with marinade. After that, deflate the bag thoroughly before sealing it. Place this in the refrigerator to marinate over the course of a full night’s rest.
You can remove the freezer bag from the refrigerator after the chicken has marinated overnight. After that, remove the pieces of chicken and pour the remaining marinade into a bowl. Preheating your grill is also a good idea.
Start putting the marinated chicken leg pieces on the grill once it’s hot. Then grill for 12 to 15 minutes per side over medium heat, or until well done. Maintain the heat on medium because the chicken takes a long time to fully cook. The outside of the chicken may cook faster than the inside if you grill it over high heat. You could end up with a raw chicken on the inside or a completely cooked chicken with a charred exterior. As a result, while grilling, it’s crucial to keep it on medium heat.
During the grilling process, baste your chicken with the remaining marinade. This will aid in the preservation of the flavor of your chicken. Then, once the chicken is cooked to perfection, remove the pieces off the grill and arrange them on your chosen serving platter. It’ll be much better if you serve it with some steamed rice.
1. In a mixing bowl, combine the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. To combine, stir everything together.
2. Place the chicken leg quarters in a big freezer bag and pour the marinade over them.
3. Shake the bag gently to coat the chicken in the marinade, then squeeze out any air. Refrigerate the bag overnight after sealing it.
4. Remove the chicken from the bag and place it in a bowl with the excess marinade.
5. Preheat your grill and cook the chicken for 12 to 15 minutes per side over medium heat, or until it is totally done. Remember to baste the chicken with the remaining marinade mixture before serving. Also, bare in mind that cooking chicken takes a long time. When you grill it at high heat, the exterior half of the chicken cooks faster, leaving the inside raw.
6. Transfer to a serving plate after removing from the grill.
7. Serve with steamed rice.