I’ve shared with you a lot of my mother’s recipes over the last three years and judging from your warm responses, I am glad to see that you guys love them as much as I do. Her special dishes such as shrimps with oyster sauce, liver and gizzard with sweet peas, and ginataang seafood are a favorite in our family and are often the first to go in our parties or holiday gatherings.
My mother indeed knows her way around the kitchen but she didn’t really do a lot of cooking when we were growing up. She was a working mom who worked long hours so it was only on weekends when we got to savor her good food.
Yet although our daily dinners were mostly tasked to our household help, my mother would always prepare this Filipino-style barbecue chicken throughout the week. Every couple of days or so, she would marinate a few pounds of chicken legs and thighs to have ready in the fridge for the times my brothers and I came home from school famished. With the chicken pieces already well-seasoned, we could easily make ourselves a hearty “snack” even when she’s at work.
My mother’s Filipino-style barbecue chicken was such a constant fixture in my childhood, even my friends remember it fondly to this day. They used to hang out at our house after school and we would always fry up the marinated chicken and have ourselves a mini feast. In fact, I was on the phone with my best friend the other day and she asked if I knew how to make my mother’s BBQ chicken as she wanted to make it for her daughter. Surprisingly I didn’t so I called my mother for the recipe yesterday and here it is in all its delicious glory. 🙂
This BBQ chicken is a quick and easy dish perfect for busy weeknights. The chicken is marinated in a simple mixture of calamansi juice, soy sauce, brown sugar, fresh garlic, and pepper. We usually just fry the chicken for convenience sake but you can grill it over hot coals if you prefer. However way, the chicken comes out moist, flavorful and just amazing with steamed rice. Enjoy!
- 3 pounds chicken, cut into serving parts
- ½ cup soy sauce
- ¼ cup calamansi juice
- ½ cup brown sugar
- 1 head garlic, peeled and minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup oil
- Wash chicken and pat dry.
- In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved. Add chicken and stir until coated with marinade. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results. Drain chicken and bring to room temperature. Discard marinade.
- In a wide, thick bottomed pan over medium heat, heat oil. Add chicken and cook for about 10 to 15 minutes on each side or until nicely browned on the outside and thermometer inserted in the center reads 165 F. Alternatively, grill over hot coals for about 10 to 15 minutes on each side. Serve hot.