Filipino Barbeque Chicken

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Gonna Smoke

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Sep 19, 2018
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Came home and there was a printed copy of this recipe laying on the counter...

Now, I'm not the smartest person in the world, but I can take a hint so it seems an Asian inspired meal was on the schedule. I looked the recipe over and it called for marinated B/S thighs, but I had regular bone-in so that's what it's going to be. For those who don't want to click on the recipe, here's the marinade ingredients and I doubled this because I had 5 lbs. of chicken...
  • 10 cloves garlic minced
  • ¼ cup fresh squeezed lemon juice, about 2 lemons
  • 1 cup ketchup, preferably banana ketchup (or banana sauce)
  • 1 cup lemon-lime soda, preferably 7Up
  • 1/2 cup packed light or dark brown sugar. I used Swerve
  • 1/2 cup soy sauce. I used low sodium
  • 1/4 cup apple cider vinegar
  • 2 tablespoons oyster sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
I assembled most of the ingredients together...
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The marinade was mixed and the chicken went into a 2 gallon bag for a 24 hour dunk...
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So thinking stir-fried rice would be a good side and needing day-old rice, I cooked a pot and laid it out on a sheet pan in the fridge overnight, too...
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The next afternoon, I drained the marinade and put it in a pot to reduce for a BBQ sauce while I grilled the chicken...
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I dusted the thighs with gochugaru which is Korean chili flakes. It's not much heat at all...
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Onto a Weber with some lump and oak splits...
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While the chicken was cooking and the sauce was reducing, I started on another side...Asian Cucumber Salad...
  • 6 Persian or Japanese cucumbers* often labeled "mini cucumbers". I used English cukes
  • 1/2 cup honey-roasted peanuts chopped
  • 1/2 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
  • 2 teaspoons minced garlic
  • 1 teaspoon sugar. I subbed Swerve
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Instead of chopping the peanuts, I put them in a bag and beat them with my meat mallet...
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Mixed up the dressing and cut the cukes, but left them separate until time to eat.

Next was another side inspired by civilsmoker civilsmoker ...roasted green onions...
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I had about 1½ bunches cleaned. I minced up about a tsp of fresh ginger and garlic. Coated the onions with EVOO and tossed with the ginger and garlic to coat...
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Into a 425℉ oven to roast.

Now for the stir-fried rice. I don't have a wok so my big skillet will have to work. Couple of tsp. of EVOO, some diced up ham, minced garlic, chopped up white parts of some green onions, and some chopped up roasted fresh green beans which were in the fridge went into the skillet on medium high...
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Then 1 cup of frozen peas and carrots and then the rice...
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When that was all ready, moved it to one side and added 3 eggs scrambled...
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Once the eggs were cooked, all was stirred together and a couple of TBSP of low sodium soy sauce was added. Taste for seasoning and adjust as necessary.

Meanwhile, the chicken has been glazed a couple of times with the reduced marinade and is ready for a trip under the broiler to crisp up the skin some...
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Onions are done and glazed with Bachan's Japanese BBQ sauce...
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The cucumber salad is dressed.
If you've stuck it out this far, it's FINALLY time to eat...
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The taste of the chicken was amazing. Slightly sweet and no heat. Next time I may jazz it up a little more. That cucumber salad is amazing. I ate the rest this afternoon when I got home.
 
I would eat that all day long! Very nice work! Be careful, having roasted GO's can be addicting. We LOVE those things in our house!
 
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Wow! That meal looks like a cornucopia of flavors!! Love the pic. of the thighs on the grill...beautiful color! I had never heard of banana ketchup before I read this thread...and I happen to have 4 ripe bananas on the counter. I'll be making this in the very near future.
 
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