Turbo Broiled Chicken
My mom was invited by her former high school friends to a potluck lunch party last weekend. She was hesitant to buy a potluck dish since she wanted to bring something she specially prepared for them, yet uncertain to cook because she didn’t want to go under the tedious process of buying, peeling, chopping, waiting for the meal to be cooked, seasoning, and everything. So, I suggested that I will lend her my turbo broiler so she can make a TURBO BROILED CHICKEN. I am glad she took my suggestion.
Everytime Royce and I got to be invited to potluck parties or expecting some friends for a lunch or dinner, our turbo broiler is the rescuer. Turbo Broiled Pork, Turbo Broiled Fish or TURBO BROILED CHICKEN is a winning potluck dish as secret reveals in the marinade and freshness of the meat or fish.
This TURBO BROILED CHICKEN recipe, a great Lechon Manok or Grilled Chicken imitator, makes the work in the kitchen half the time yet creates fun, fun, fun! Fun to make, fun to eat and fun to those who are watching their diet.
I got a great technique from my mom that instead of marinating the meat in a container which only marinades one side of the chicken and requires turning the meat on the other side to be marinated, she places the marinade mixture and the chicken on a clear plastic bag and seal it with a rubber band so the marinade will cover the whole meat or if not enough to cover the whole meat, just turning the plastic on the other side will automatically marinade the other side of the meat.
TURBO BROILED CHICKEN
1 whole chicken
4 cloves garlic, peeled and chopped
1 cup onion, peeled and chopped
1 tbsp. brown sugar
1/4 cup calamansi juice (lemon juice)
3 tbsp. oyster sauce
1 cup soy sauce
2 tbsps. catsup
1 tbsp. hot sauce
chili powder (optional)
1 tsp. ground pepper
butter or cooking oil
In a large bowl, mix the brown sugar, calamansi juice, oyster sauce, soy sauce, catsup, hot sauce, dash of chili powder and ground pepper.
Prick chicken all over with a fork to make opening for the marinade to be absorbed thoroughly. This trick will also help the heat quickly absorbed, making helping the chicken evenly cooked.
Place chicken in the marinade sauce, rubbing on the sauce inside and out. Transfer chicken and marinade sauce in a clear plastic bag, seal and marinade in the fridge for 4-8 hours, or overnight for best flavor. Do not place marinated chicken in the freezer.
Turn to the other side, baste chicken with marinade and broil for another 30 minutes or until chicken is cooked through.
Serve whole or chopped with steaming hot rice and marinade sauce on the side.