Entree: Micronesia – Southern Culinary Region – Chamorro BBQ Chicken (Chamorro-style grilled chicken marinated and glazed in a sweet-tangy island barbecue sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 4 bone-in chicken leg quarters, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) ketchup
- 1/4 cup (50 g) packed brown sugar
- 3 cloves (approx. 9 g) garlic, minced
- 1 small yellow onion, grated, approx. 4 oz (115 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) annatto (achiote) oil
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or sliced green onion for garnish

Instructions

1. Combine soy sauce, vinegar, ketchup, brown sugar, garlic, grated onion, lemon juice, annatto oil, vegetable oil, salt, and pepper in a bowl and whisk until sugar dissolves. Place the chicken in a resealable bag or shallow dish, pour in the marinade, seal, and refrigerate at least 2 hours or overnight, turning occasionally; reserve 1/4 cup (60 ml) of the marinade before adding raw chicken and, if desired, simmer the reserved marinade in a small saucepan until thickened to use as a glaze.
2. Preheat a grill to medium (about 350–400°F / 175–200°C). Remove chicken from marinade and grill skin-side down 8–12 minutes until nicely charred, flip and grill another 20–30 minutes, basting occasionally with the thickened reserved glaze or remaining marinade (fully cooked marinade only), until an instant-read thermometer reads 165°F (74°C) in the thickest part; let rest 5 minutes, then garnish with cilantro or green onion and serve.