Chicken Barbecue


  • 3 pounds chicken legs or thighs
  • 1/2 cup soy sauce
  • 1/4 cup calamansi or lemon juice
  • 1/2 cup brown sugar
  • 1 head garlic. peeled and minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup canola oil


  1. Wash chicken and pat dry. Make about 2 to 3 thin cuts on each side of each leg.
  2. In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved.
  3. Add chicken and stir until coated with marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Drain chicken well, discarding marinade.
  4. In a wide, thick-bottomed pan over medium heat, heat oil.
  5. Add chicken and cook for about 10 to 15 minutes on each side or until nicely browned on the outside and thermometer inserted in the center reads 165 F.
  6. Drain chicken from the marinade, reserving marinade.
  7. In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.
  8. Grill chicken, regularly basting with the reduced marinade, for about 10 to 15 minutes on each side or until thermometer inserted in the thickest part reads 165 F.