BBQ Chicken with Java Rice

By Panlasang Pinoy

Ingredients

4 chicken leg quarters (cleaned)
1 head garlic (crushed)
1/4 cup cooking oil
1/2 cup banana ketchup
1/2 cup soy sauce
1 cup lemon lime soda
1 lemon
5 cloves garlic (crushed)
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 cups rice
3 cups water
1 tablespoon butter
1 teaspoon turmeric powder
1 teaspoon chicken powder

Prep Time20mins
Cook Time15mins
Servings4

Instructions

Make the toasted garlic by combining 1/4 cup of cooking oil and 1 head crushed garlic in a saucepan. Turn on the heat on your stovetop and slowly cook while stirring until the garlic turns golden brown. (see notes below)

Separate the toasted garlic from the garlic oil.

Make the marinade by combining all the marinade ingredients. Stir to mix.

Put the chicken leg quarters inside a large freezer bag and then pour-in the marinade.

Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate. Marinate for at least 3 hours.

Meanwhile, make the java rice by combining all the java rice ingredients plus 2 tablespoons of garlic oil in a rice cooker. Cook until the rice is done.

Remove the chicken from the bag and transfer the remaining marinade to a saucepan.

Cover the saucepan and boil the remaining marinade for 1 minute. Let it cool down and then add the remaining garlic oil. Stir.

Heat-up your grill and start grilling the chicken for 12 to minutes or until the chicken is completely cooked (165F internal temp). Baste the chicken every time you turn it over. Remove from the grill and arrange the grilled chicken and java rice on a serving plate. Top the rice with toasted garlic. Serve with papaya atchara.

Share and enjoy!