Serves: 5
INGREDIENTS
Barbecue
- 10 pcs chicken legs and thighs
- 2 tbsp oil
- 2 tbsp cornstarch
- ½ cup water
Marinade
- 1 cup tomato catsup (it’s called tomato sauce here in NZ)
- 1 can 7-Up or Sprite
- 1 cup Philippine soy sauce
- ½ cup sugar
- 1 whole garlic, minced
- 3 tbsp lemon juice
- 1 tsp freshly ground black pepper
INSTRUCTIONS
- In a deep bowl, mix thoroughly all marinade ingredients.
- Prick chicken with fork several times then coat them with marinade, set aside and keep in a fridge tightly covered for at least 24 hours.
- Remove chicken from the fridge, it should be in room temperature before cooking. Drain chicken of its marinade, reserve the liquid.
- In a sauce pan, mix water and cornstarch until free of lumps then combine with the separated marinade and oil.
- Cook the sauce and simmer until it thickens.
- Prepare your charcoal barbecue then grill your chicken, don’t baste at this stage it will burn the chicken due to the sugar content. When chicken is nearly cooked baste chicken with the cooked sauce and cook for one more minute on each side. Serve with Java Rice and Atchara.
Credits to: angsarap.net/2014/01/14/aristocrat-style-chicken-barbecue
