Recently I discovered a recipe from Eating Club Vancouver for Phillipine Pork BBQ. We don't eat pork but the recipe sounded so interesting that I felt that I had to make it. So I used chicken thighs. I've never eaten pork so I honestly have no idea how it compares to the original recipe but I can tell you that this was the best BBQ chicken I've ever had.
I may have made it twice in one week's time because I loved it so much.
And I know it's not a very holiday-friendly recipe but I just can't wait until January to share it with y'all.
The marinade consists of garlic, salt, black pepper, soy sauce, sugar, lemon juice and sprite.
The sprite is what intrigued me. I had never made a sprite-based marinade before.
It totally works though!
Submerge chicken in marinade, cover and chill for at least 12 hours. The original recipe says to let the chicken hang out in the marinade for two days. I'm much to impatient for that but I can only imagine how much better it would be.
I removed the chicken from the marinade and then brushed the preheated grill with vegetable oil and placed the chicken on it.
Grilling times will vary depending on how hot your grill is. With charcoal, I did about 5 minutes per side.
Before you flip it though, you must brush the chicken with the BBQ sauce...which is just the marinade but with a bit of ketchup and worcestershire sauce.
And this is the glorious chicken you end up with. I'm normally not a huge meat eater (1/3 of a chicken breast is all I normally have) but this time around I ate almost three pieces. In fact, my whole family, husband and daughters included, kind of gorged ourselves on this chicken.
It also tastes delightful with peanut sesame noodles the next day.
If you are lucky enough to have any leftover.
Philippine BBQ Chicken
adapted from Eating Club Vancouver
2 lbs. boneless skinless chicken thighs
1 head of garlic, minced
2 tsp. salt
1/2 tsp. ground black pepper
4 tbsp. soy sauce
4 tbsp. sugar
1 can Sprite
1 lemon (or lime), juiced
1 batch of marinade
1/2 cup ketchup
1 tbsp. worcestershire sauce
1 tbsp. cornstarch
In a large bowl combine all of the marinade ingredients. Rinse chicken in cold water and add to marinade. Cover and chill for at least 12 hours.
Make BBQ sauce (can be done in advance when you make the marinade) by combining a fresh batch of the marinade, ketchup and worcestershire sauce in a saucepan. Bring to a simmer on the stovetop. In a small container, whisk cornstarch together with about 1 tbsp. of water. Pour cornstarch mixture into the BBQ sauce and whisk until sauce has thickened.
Preheat grill. Brush with oil. Remove chicken from marinade and place on hot grill. Cook for 5-8 minutes, brush with BBQ sauce and flip. Brush with sauce again and cook for another 5-8 minutes or until the chicken is cooked through.