Lemon and Soy Barbecued Chicken

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Lemon and Soy Barbecued Chicken
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Filipinos love grilled chicken, and here is an interesting twist on it. Serve with any of the hot sauces described above. Note: This recipe requires advance preparation.

Ingredients


1/3 cup fresh lemon juice
1/3 cup soy sauce
6 cloves garlic, crushed
1/3 cup vegetable oil
2 tablespoons Asian hot sauce of any kind
1/2 teaspoon sugar
4 large chicken breasts, boned and slightly flattened


Instructions


Combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar in a bowl and mix well. Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting. Cover the dish with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and allow to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce as described above.

Servings
4 to 6
Servings
4 to 6
Lemon and Soy Barbecued Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Filipinos love grilled chicken, and here is an interesting twist on it. Serve with any of the hot sauces described above. Note: This recipe requires advance preparation.

Ingredients


1/3 cup fresh lemon juice
1/3 cup soy sauce
6 cloves garlic, crushed
1/3 cup vegetable oil
2 tablespoons Asian hot sauce of any kind
1/2 teaspoon sugar
4 large chicken breasts, boned and slightly flattened


Instructions


Combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar in a bowl and mix well. Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting. Cover the dish with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and allow to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce as described above.

Servings
4 to 6
Servings
4 to 6
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