Pro Tips
**Chef's Tips & Troubleshooting:**
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Easy Chicken Barbecue
Easy Chicken Barbecue — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Make the basting sauce by combining barbecue sauce, soy sauce, lemon juice, and lemon lime soda in a bowl. Mix well. Set aside.
- Arrange the chicken in a large bowl. Pour-in the chicken barbecue marinade. Make sure that all the chicken slices are coated with the marinade. Cover the bowl with a cling wrap. Refrigerate for at least 1 hour (the longer, the better).
- Heat-up your grill (around 320F). If you are using a charcoal grill, limit the charcoal in the two sides leaving an opening on the middle. If you are using a gas grill, only activate all the burner except the one in the middle (I am referring to the grill burners, not the one on the side, if your grill has one).
- Skewer at least 2 chicken slices in bamboo or metal skewers. Arrange the chicken in the middle of the grill wherein there is no direct heat in the bottom. The heat should be coming from the sides. This will take sometime to cook the chicken, but it prevents the skin from burning.
- Cover the grill (if applicable), and barbecue the chicken for 12 to 15 minutes.
- Turn the chicken over to barbecue the other side. Baste the top of the chicken with the basting sauce. Barbecue for another 12 to 15 minutes.
- Flip the chicken once more and baste the top part. Continue to barbecue for 12 to 15 minutes.
- Turn the chicken over for the last time and brush some basting sauce on the top part. Continue to barbecue for 12 to 15 minutes.
- Using a meat thermometer, measure the internal temperature of the chicken. A safe temperature for poultry is 165F. If the temperature of your chicken barbecue is 160F and above, this means you are done; otherwise, continue to barbecue the chicken until the desired internal temperature is achieved.
- Move to to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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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