Cilantro Lime Chicken

 

Cilantro Lime Chicken

 

Ingredients:

4 pieces boneless chicken breasts

1/2 cup cilantro, chopped

2 tablespoons lime juice

1/4 cup extra virgin olive oil

1 tablespoon garlic, minced

2 teaspoons salt

1 teaspoon ground black pepper

Procedure:

1. In a mixing bowl, combine cilantro, lime juice, olive oil garlic, salt, and ground black pepper.

2. Put-in the chicken breasts and coat with the mixture. Marinate for at least 3 hours. Note: It will be better to marinate the chicken overnight. This can be done by covering the bowl with cling wrap and refrigerate.

3. Grill the chicken breasts for about 6 to 8 minutes per side or until each side is done. Do not grill for too long as the juices may dry-out.

4. Transfer to a serving plate then serve.

 

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Lechon Carajay Recipe

Lechon Carajay Recipe

 

Ingredients

• 2 lbs. pork belly
• 6 pieces dried bay leaves
• 6 cloves garlic, peeled
• 1 medium red onion, sliced
• 6 tablespoons salt
• ½ tablespoon garlic powder
• ½ teaspoon ground black pepper
• 5 to 6 cups water
• 4 to 5 cups cooking oil, for deep frying

Instructions

1. In a cooking pot, bring water to a boil.
2. Put-in the garlic, onion, dried bay leaves, and 3 tablespoons of salt. Let boil for 3 minutes.
3. Add the pork belly. Cover and boil in medium heat for 40 minutes.
4. Remove the boiled pork belly from the cooking pot and place in a clean plate. Let it cool down for a few minutes.
5. Rub the remaining salt along with the garlic powder and ground black pepper all over the belly slices. Cover the belly and refrigerate for at least 2 hours (this will let the meat absorb the flavors from the rub).
6. Heat cooking oil in a large cooking pot or a deep fryer. Once the oil gets hot (around 375F), start to deep fry the pork belly per batch. Cook it until the color turns golden brown and the skin gets crisp. Note: be extra careful during this step.
7. Remove the belly from the fryer and let the excess oil drip.
8. Slice the deep fried lechon carajay into bite sized pieces. Arrange in a serving plate and serve with a dip composed of chopped onion, soy sauce, vinegar, and chili peppers.

 

 

Chicken Barbecue

Barbecue Chicken

 

Ingredients

• 4 pieces chicken leg quarters, cleaned
• ½ cup soy sauce
• 1 piece lemon or 4 pieces calamansi
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ cup banana ketchup

Instructions

1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix.
2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
4. Remove the chicken from the bag and transfer the remaining marinade to a bowl.
5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
6. Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
7. Remove from the grill and transfer to a serving plate.
8. Serve with steamed rice.