Filipino Barbecue Chicken

By á-25087

The 7-up in the marinade tenderizes the chicken and makes it juicy when cooked.

Ingredients

• Glaze:
• 1.5 kg. chicken portions
• 1-330 ml. tin 7-up
• 1/4 c. light soy sauce
• 2 tbsps. Worcestershire sauce
• 1 tsp. Tabasco
• 1 tbsp. crushed garlic
• 1 tbsp. paprika
• 1 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 tbsps. light soy sauce
• 2 tbsps. honey
• 1 tbsp. vegetable oil

Preparation

Step 1

Put the ingredients, except for the chicken, in a bowl and mix together. Add in the chicken, mix well and refrigerate for a couple of hours or overnight.

Bring the chicken back to room temperature. Spear on metal or bamboo skewers, leaving gaps between each piece for the heat to circulate in.

Grill on the barbecue, on low heat for about 15 minutes on each side. When one side is done, brush with the glaze. Cook the other side, then baste with the glaze again. Turn over briefly to set the glaze with the heat.

*Glaze:*

Mix together and use to glaze the chicken.