2 lb chicken, cut into serving pieces
2 tbsp ginger, minced
2 tbsp garlic, minced
¾ cup lemongrass, chopped
1 cup coconut vinegar
½ cup lemon, or calamansi juice
1 tbsp salt
¼ cup brown sugar
1 cup lemon soda, softdrink
½ tbsp ground black pepper
For Basting Sauce:
3 tbsp annatto oil, atsuete oil
½ cup margarine, softened
¼ tsp salt
1 tsp lemon, or calamansi juice
In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak. Share and enjoy!
Sugar: 20g
:
Calcium: 61mg
Calories: 546kcal
Carbohydrates: 28g
Cholesterol: 82mg
Fat: 39g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 18g
Polyunsaturated Fat: 10g
Potassium: 407mg
Protein: 21g
Saturated Fat: 9g
Sodium: 2246mg
Trans Fat: 1g
Vitamin A: 1179IU
Vitamin C: 18mg
