To bring out the best flavour in this chicken bbq recipe, place the meat in a heavy duty food-grade plastic bag. Pour in the Knorr Liquid Seasoning, soy sauce, tomato sauce, brown sugar, calamansi juice and canola oil. Make sure the plastic bag where you put the meat in is compressed and sealed like a vacuum to remove the air bubbles. Massage the meat in the plastic bag and watch as it begins to become fully coated with the ingredients. This technique allows you to save on the amount of marinade and also saves storage space. To maximize the flavour of the marinade, leave the chicken in the chiller to marinate overnight.
Before cooking, make sure that the chicken is at room temperature and has been drained well. Reserve the marinade for making the basting sauce. Poach the chicken for 10 minutes. (Poached where? In what liquid? Water? Broth?)
Marinate chicken in the mixture overnight. Drain chicken. Reserve marinade. Poach chicken for 10 minutes.
Prepare the basting sauce by pouring the marinade ingredients in a saucepan and cook this at low heat until the mixture is thickened.
Sprinkle ground black pepper onto the chicken just before grilling over hot coals. Occasionally brush the chicken with the basting sauce to fully flavour the meat.
All you need now is hot rice and this Chicken BBQ is ready to be shared with the family.
NOTE: NO YIELD AND INCOMPLETE PROCEDURE: POACH CHICKEN? WHAT LIQUID IS USED?
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