Serving: 4 people
Cooking time: 30 mins
- 4 pieces chicken leg quarter
- 1/2 cup Datu puti soy sauce
- 1/2 cup UFC banana ketchup
- 1/8 cup UFC Hot chili sauce
- 1/4 cup calamansi juice or use lemon juice
- 1/2 cup brown sugar
- 1 can (8 oz) Sprite
- 1 teaspoon finely minced fresh garlic
- 1/8 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pieces bamboo skewers pre-soaked in water for 30 minutes before adding meat
- for serving: boiled white rice
Prepare the marinade:
In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.
Pour the marinade over the chicken leg quarter. Pierce the chicken with a fork for the marinade to absorb.
Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight. Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.
Cooking the Chicken:
Skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken leg quarter.
Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above. Add the brown sugar to the basting liquid and blend well. *Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.
Spray or brush the grates of the grill with oil so meat does not stick.Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.Place the skewered chicken thighs on the grates. Grill the chicken for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides. Serve warm with rice.