FILIPINO CHICKEN BARBEQUE

RECIPE: yield 6-8 servings
MAKE THE MARINADE
(made the day before)
5 lbs boneless and skinless chicken thighs
1 tbsp black pepper (coarsely ground)

½ cup brown sugar
¼ cup honey
¾ cup sprite or 7-up
½ ea fresh lemon juice (or 5 ea calamansi juice)
320 grams (11-12 oz) banana ketchup
1 cup low sodium soy sauce (Kikkoman)

2 ea small onions, red (roughly chopped)
1 head garlic (smashed)

MAKE THE BASTE
(made the day before)
1 cup banana ketchup
1/2 cup brown sugar
1/2 cup water
1/2 cup oil

MAKE THE VINEGAR DIPPING SAUCE
(made the day before)
1 each onion red, small
4 cloves garlic (smashed, and peeled)
1 tsp chili flakes
4 tbsp sugar, granulated
1 cup apple cider vinegar
(you may use your favorite vinegar)
to taste black pepper
to taste sea salt

Note:
-Grill over medium heat
-Watch the video for directions.

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–Ryan Bergunio

Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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