Guamanian Chicken Recipe - Cooking Index
Guamanian Chicken Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Chicken - cut in quarters |
| 2 | Lemon - sliced 1/4" | |
| Thick | ||
| 2 | Lime - sliced 1/4" | |
| Thick | ||
| 2 | Onion - sliced 1/4" | |
| Thick | ||
| 1 | Vinegar | |
| 1 | Soy sauce | |
| 2 | Beer | |
| Garlic powder | ||
| Salt | ||
| Pepper | ||
| Ginger - (optional}, ground |
Place a layer of chicken parts (see notes) on bottom of small Playmate cooler, sprinkle with liberal amounts of garlic powder, salt, pepper, and ground ginger (optional). Cover the layer with Lemon, lime, and onion slices (squeeze a couple slices while yo ur at it}. Place next layer of chicken and repeat.
Mix vinegar (or white wine, and or combination), soy sauce and beer. Pour the entire mixture over the layered chicken to cover. Let stand (marinade) for at least 24 hours in the fridge..or real cool place. Barbeque on Weber grill, about 45 minutes..or until ya think its done {for you city types, the oven will work, 375 for about an hour}. Make sure you add some sort of smoking chips (mesquite, hickory, pecan, etc.} to the briquets as the chicken is cooking.
Recipe By: KIM "LOO WOW" HOLBROOK
Source:
Madhur Jaffrey's Quick and Easy Indian Cooking
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