Filipino-Style Chicken Barbecue

This Filipino Style Chicken Barbecue is very flavorful. Made from soy sauce, lemon juice, clear soda ( Sprite or 7-Up), banana sauce, sugar, salt, pepper and lots of garlic. Super easy to make and very delicious.

​You must be wondering how come the chicken skin (if you look at the photo) is still intact like, not burnt and still look juicy. Well, there's a trick when cooking chicken because the skin is so sensitive that when you grill it, the skin is already charred but under-cooked inside. 

Tips? You don't grill Chicken in direct heat. Chicken must be slowly grilled. What I do is place the chicken in the middle of the grill, turn off the heat where the chicken is at, then leave the fire on high on both sides or on empty grates.  Make sure to  cover the grill to maintain the right temperature. I have the grilling tips detailed below. Enjoy this recipe and let me know what you think. 
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Chicken BBQ Recipe

​Ingredients:

• 3 chicken leg quarters
• 1/2 cup soy sauce
• 2/3 cup Sprite / 7-Up
• 3/4 cup banana ketchup
• 1/2 cup  brown sugar
• 2 tbsp calamansi / lemon extract
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 head garlic, chopped

Procedure:

• Combine all sauce ingredients (marinade) in a medium bowl.
• Cut a few diagonal slits on chicken quarters. Pour over the sauce. Marinate for at least 4 hours or overnight.  Make sure to turn the chicken at least once during marination.
• ​Grill the leg quarters until cooked through. Occasionally brush with marinade. 
• See Grilling Tips  and Video below. 

​Video

​​Tips on Grilling Chicken: 

• Grease the grates with cooking spray, turn on the flame to preheat and cover until temperature reaches 350 F.  If your grill doesn't come with a temperature gauge, just make sure the plates are heated for few minutes. 
• Add the marinated chicken on the middle grates and brush them with extra marinade. Turn off the heat in the middle grates where the chicken are placed at and leave the two sides (far sides /empty grates) turned on to high heat. Cover the grill and grill the chicken for about 20 minutes. 
• Flip the chicken on the other side and brush again with marinade. Cover the grill and cook for another 20 minutes. 
• Turn the chicken again, brush with oil and cook each side for additional 10 minutes or until chicken is cooked through.
• This process of grilling the chicken avoids burning the chicken skin. Slow grilling also makes the chicken juicy with the skin mildly crispy and the inside fully cooked but still juicy.

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