This recipe shows you how to prepare chicken breasts for the barbeque and end up with the most delicious results. Instead of the chicken breasts you can use a whole chicken if you like, divided into quarters. The recipe uses a grill basket, which is a flat square basket you can put chicken breasts in for even barbequing. When you flip it over, all the chicken breasts will be flipped, so this makes cooking a large quantity quicker and easier than flipping them individually or worry about losing individual pieces down the grate.
How to Marinate the Chicken
The chicken breasts are marinated in a really tasty mixture. Garlic, ginger, turmeric, lemongrass and salt are rubbed into the chicken and allowed to permeate, adding so much flavor. Use fresh spices wherever possible because they give a better flavor than the kinds of spices you get bottled or dried. Once the chicken has been flavored with your spice mix, put it in a dish and pour some white vinegar over the top, then let it sit in that mixture for a few hours. You will love the aroma of the chicken while it is marinating. Because it is going to take a few hours, marinate it in the refrigerator.
Once the chicken has been marinated to perfection, it is time to barbeque it, and this is also very easy. Fire up the barbeque half an hour before the end of the marinating time, or whenever you are ready. You can let the chicken sit at room temperature for the final half an hour of marinating if you want, since it is about to go on a hot barbeque anyway. Use a grill basket for the chicken if you have one, else you can arrange it on the grill. Either way will work, but when you are cooking a number of chicken breasts, it is far easier to use some kind of grill basket so you can flip the whole thing instead of every individual piece of chicken.
Serving Ideas for Filipino BBQ Chicken
Serve this with a dipping sauce if you wish. You can make a really good one by combining vinegar, ginger, garlic, chilis and chopped shallots, or you might wish to serve the chicken with mayonnaise or aioli if you prefer. Because this is quite spicy, you might like to serve something mild on the side like a simple green salad, some potato salad or even steamed veggies. Another idea is to slice the chicken breasts and use them in sandwiches, perhaps adding some creamy dressing, for a full-flavored meal.
This recipe is nice because it is so unusual. You might be wondering about the annatto in the recipe. Annatto comes from the seeds of arioche trees and it provides an orange coloring for your food as well as a nutmeg/pepper flavor. If you are unable to get it where you are, you may swap the annatto for a mixture of paprika and turmeric, so you end up with the same color and flavor in the chicken.
- 8 chicken breasts
- ½ teaspoon annatto powder (or a mixture of paprika and turmeric)
- 1 peeled head of garlic
- 6 lemongrass stalks (just the light-colored parts)
- ¼ cup white vinegar
- 1 inch peeled turmeric
- 2 inches peeled, thinly sliced ginger
- 2 tablespoons salt
- Plenty of black pepper
- Peel the fibrous layers off the lemongrass and lightly pound it.
- Grind the garlic, turmeric, ginger, lemongrass and salt in a food processor or with a mortar and pestle.
- Mix in the annatto and black pepper.
- Rub this mixture over the chicken.
- Arrange the chicken in one layer in a dish and pour in the vinegar.
- Cover the chicken and let it marinate for between 2 and 4 hours, flipping it halfway through.
- Arrange the chicken in a grill basket and cook 6 inches from hot coals for 15 minutes per side or until done.
- Pierce the thickest portion of chicken to see whether the juices run clear.
- If so, it is ready to serve. If not, cook another 5 minutes and try again.
Chicken cooks evenly in a grilling basket, and few dishes beat char-grilled chicken for aroma or flavor. The garlic, ginger, lemongrass and other spices in this dish offer an incredible about of taste and you will love how crispy the chicken comes out. Barbeque cooking is not just about being able to cook in the open air, not just about adding a magical smoky flavor to your food, but it also finishes meat and chicken better than any other cooking method can, sealing in the juices and gently charring the outside. Serve this and everyone will be really impressed.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11157 Views)
- Grilled Vegetable Kabobs (9221 Views)
- Herb Marinated Pork Kabobs with Vegetables (8663 Views)
- Kiwi Apple Mocktail (8431 Views)
- White Wine Marinated Chicken Breasts (8078 Views)
- Grilled Vegetable Lasagna Recipe (7872 Views)
- Easy Grilled Chinese Vegetables Packets (7495 Views)
- Portabella Mushroom Burger Recipe (6992 Views)