Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Asian Grilled Chicken and Corn
Made with chicken leg quarters, soy sauce, sesame oil and grated fresh ginger — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine the soy sauce, sesame oil, grated ginger, lemon rind, sugar, ground black pepper, and salt in a bowl. Mix well.
- Arrange the chicken leg quarters in a resealable plastic bag. Pour-in the soy sauce mixture. Let the air out of the bag and seal. Marinate for at least 6 hours.
- Heat-up the grill. Grill one side in low heat for 15 minutes. Flip the chicken. Baste using the leftover marinade. Continue to grill the other side for another 15 minutes. You can also grill the corn at this time and brush it with butter.
- Increase the heat to medium. Flip the chicken once more and then grill each side for 5 to 8 minutes while basting. Use a meat thermometer to ensure that the chicken is cooked. You know that its done if the internal temp reaches 165F.
- Remove the chicken and corn from the grill. Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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