Aristocrat Bbq Chicken Recipes

ARISTOCRAT BBQ CHICKEN

ARISTOCRAT BBQ CHICKEN image

Categories Chicken

Yield 4 people

Number Of Ingredients 21

Ingredients

For chicken:
1/2 cup + 2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons lime juice, or kalamansi juice
1/2 cup sugar
2 cloves garlic, crushed and minced
1/4 teaspoon black pepper
1 (3 1/2 to 4 lbs.) chicken
1 recipe Java Rice
For Peanut sauce:
1/4 pound Roasted Peanuts, about 1 cup
3/4 cup water
1/4 cup soy sauce
1/4 cup sugar
For JAva Rice:
2 tablespoons vegetable oil
2 teaspoons annatto seeds
1 cup long-grain rice, washed, drained
1/3 cup canned tomato sauce
1 2/3 cups water
1 teaspoon salt

Steps:

For Chicken: Stir together soy sauces, lime juice, sugar, garlic and pepper. Cut chicken into serving pieces. Cut breast in half lengthwise. Leave drumsticks attached to thighs. Place chicken pieces in a 13 x 9 inch baking dish. Add marinade; turn to coat completely. Cover with plastic wrap; marinate in refrigerator 2 days. Bring to room temperature before grilling. Make Java Sauce. Prepare barbecue. Drain chicken pieces. Place skin-side down on grill over hot coals; cook, turning and basting with marinade every 10 minutes, 30 to 40 minutes, depending upon size of pieces, or until juices run clear when meat is pierced. Chicken will brown quickly because of the sugar in the marinade; do not burn. Serve with Java Sauce and Java Rice. Makes 4 servings. For Peanut sauce In a food processor fitted with the metal blade or in a nut grinder, grind nuts as fine as possible. Place in a small saucepan. Stir in water, soy sauce and sugar. Boil 4 minutes, stirring occasionally; sauce should thicken slightly but still be fluid; keep warm. If it becomes too thick while standing, dilute to desired consistency with additional water. Serve warm Makes 1 1/4 cups. For Java Rice Combine oil and annatto seeds in a small skillet. Heat gently over low heat until oil turns a golden orange, about 5 minutes, swirling seeds in skillet several times. Strain oil; discard seeds. Pour oil into a Dutch oven and heat. Add rice; and boil until liquid is absorbed, 5 to 10 minutes. Reduce heat to very low; steam, without stirring, 30 minutes or until rice is tender. Use a heat diffuser if necessary to prevent rice from burning and sticking. Fluff with a fork before serving. Makes 4 servings.

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