Filipino Chicken Barbecue is a delicious medley of sweet and savory flavors you'll love year-round. Made with a simple soy sauce marinade, it's simple to make yet incredibly tasty! Wash chicken and pat dry. In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper.
Filipino adobo makes a delicious low carb chicken dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It's a family favorite! Mix oil, vinegar, soy sauce, and garlic in pan. Add chicken and coat with oil mixture. Cover, simmer on medium for 10-15 minutes.
1. In a large bowl, combine soy sauce, calamansi juice, sugar, bay leaves, garlic, soda, salt and ground pepper. 2. Add chicken, cover and marinate chicken for at least 3 hours or overnight inside the fridge.
The marinade consists of soy sauce, calamansi juice, banana ketchup, salt, sugar, black pepper, and Sprite or 7-up. Mix the marinade well and pour over the chicken. The best chicken parts for the barbecue are the legs and thighs because they do not dry up when grilled. Poke the chicken with a fork to let the chicken meats absorb the marinade.