Guamanian Chicken
Yield
18 servingsPrep
15 minCook
45 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
chicken
cut in quarters |
|
| 2 | each |
lemons
sliced 1/4 inch thick |
|
| 2 | each |
limes
sliced 1/4 inch thick |
|
| 2 | each |
onions
sliced 1/4 inch thick |
|
| 1 | quart |
vinegar
|
*
|
| 1 | quart |
soy sauce, tamari
|
*
|
| 2 | cans |
beer
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
ginger
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
chicken
cut in quarters |
|
| 2 | each |
lemons
sliced 1/4 inch thick |
|
| 2 | each |
limes
sliced 1/4 inch thick |
|
| 2 | each |
onions
sliced 1/4 inch thick |
|
| 0.9 | l |
vinegar
|
*
|
| 0.9 | l |
soy sauce, tamari
|
*
|
| 2 | cans |
beer
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
ginger
optional |
|
Directions
Place a layer of chicken parts (see notes) on bottom of small Playmate cooler, sprinkle with liberal amounts of garlic powder, salt, pepper, and ground ginger (optional).
Cover the layer with Lemon, lime, and onion slices (squeeze a couple slices while your at it.)
Place next layer of chicken and repeat.
Mix vinegar (or white wine, and or combination), soy sauce and beer.
Pour the entire mixture over the layered chicken to cover.
Let stand (marinade) for at least 24 hours in the fridge--or real cool place.
Barbeque on Weber grill, about 45 minutes. or until you think its done (the oven will work, 375℉ (190℃) degrees for about an hour)
Make sure you add some sort of smoking chips (mesquite, hickory, pecan, etc. to the briquets as the chicken is cooking.
