Guam BBQ Chicken
Chicken marinated in soy sauce, vinegar, garlic, and lemon then grilled over charcoal until charred and smoky. It is the anchor protein of the classic Guam barbecue plate alongside red rice and finadene.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Charcoal grill
- •Tongs
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24
- carbs
- 8
- protein
- 32
- calories
- 380
Instructions
- 1
Whisk the soy sauce, vinegar, garlic, lemon juice, pepper, and brown sugar together in a bowl.
- 2
Put the chicken in the mixture and cover it. Chill in the refrigerator for at least 4 hours or overnight.
- 3
Take the chicken out and let the extra liquid drip off. Save the leftover marinade.
- 4
Pour the saved marinade into a small saucepan. Bring it to a boil on the stovetop.
- 5
Grill the chicken over medium-hot charcoal. Turn the pieces occasionally and brush them with the boiled marinade.
- 6
Cook for 20-25 minutes. Stop when the meat reaches 165°F inside and the skin is charred in spots.
- 7
Let the chicken rest for 5 minutes before serving.
Chef's tips
Marinate the chicken overnight for the best flavor. Grill over charcoal rather than gas to get authentic smoky taste.
Storage
Refrigerate cooked chicken up to 3 days.
Reheating
Reheat on a grill or skillet over medium heat until warmed through.
Common mistakes to avoid
- •Cooking over flames that are too hot, which burns the skin before the meat cooks through
- •Skipping the marinating time, which leaves the chicken with flat flavor
Serving suggestions
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