INGREDIENTS:
- 5 medium or 4 large chicken legs (thigh with the drumstick attached)
- 3 stalks of lemon grass, chopped
- 4 large cloves of garlic (about 1 1/2 tbsps. chopped)
- 1 tbsp. coarse sea salt
- 1 tbsp. grated ginger
- 1/4 tsp. of freshly ground black pepper
- 3 tbsps. white wine or cider vinegar
- juice of 4 calamansi or rind and juice of 1 lime
- 2 tbsps. light soy sauce
- 1 tbsp. coarse sea salt
- 2 tbsps. annato oil (see recipe below)
- 2 tbsps. melted butter
- 2 tbsps. honey
INSTRUCTIONS:
- Cut a few shallow slashes on the chicken legs. You can also use 1 whole chicken cut into potions for this recipe.
- Pound the lemon grass, garlic and sea salt in a mortar and pestle. Transfer to a dish that's large enough to marinate the chicken in.
- Add the rest of the ingredients, except for the butter and honey, mix then put in the chicken. Coat the chicken with the marinade, pushing the bits into the cuts.
- Leave to aside for one half to an hour.
- Grill on a pre-heated barbecue, on medium heat for 15 minutes on each side or until fully cooked.
- Mix the butter with the honey and glaze the cooked chicken before serving.
- Serve with steamed rice and spiced vinegar.
For the spiced vinegar:
- 1/2 c. cider or white wine vinegar
- 4 cloves of garlic, sliced
- chillies
- 2 tsp. salt
- 4 tsps. sugar
- Mix together in bowl and serve as a dip for the chicken. This is standard Filipino dipping sauce for any barbecued food.
- Heat up 1/2 cup of cooking oil. When hot add 2 tbsps. of annato (achuete) seeds. Take off the heat and leave to steep and cool. Strain the seeds off. Use the oil in recipes.
Source: Adora's Box
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