Chamorro BBQ CHICKEN | Guam Food | Chamorro Recipes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is cost-effective.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has additional health benefits, while white vinegar is less expensive.

Combine 3/4 cups light brown sugar, 2 teaspoons garlic powder, 1/2 teaspoon black pepper, and a handful of sliced yellow onions in a bowl.

Add chicken to the mixture before adding soy sauce and vinegar.

Mix 2 cups soy sauce and 2 cups vinegar in a separate bowl.

Stir to combine the soy sauce and vinegar mixture.

Squeeze the air out of the bag with the chicken and marinade, seal it, and shake thoroughly to disperse the ingredients.

Marinate the chicken in the sealed bag for 24 hours in the fridge, turning the bag a few times.

Prepare the charcoal grill by filling a chimney with charcoal and lighting it, allowing it to heat for about 25 minutes until ashy gray and red.

Empty the charcoal into the grill pit and clean the grill with a grill brush if needed.

Place the chicken on the grill opposite the coals for indirect cooking.

Cover the grill and cook for 20 minutes, then turn the chicken.

Cover the grill again and cook for another 10 to 20 minutes depending on heat.

Move the chicken directly over the coals to char the outside, turning often to grill each side evenly.

Check for doneness by ensuring the chicken is no longer pink at the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens