Mom's Lemon & Soy Sauce Chicken
My post about Fig Newton's got me thinking about my childhood. There are a few foods that trigger memories, and this is one. I remember my mom would make this chicken for special occasions-mainly for our yearly Filipino gathering and birthday parties. I remember being dressed up in our best dresses (matching, of course!) and watching these beauties cook for hours on end. The smell of them cooking was intoxicating-I loved it. My mom, being Filipino, would make large quantities-enough to feed a crowd. And there was barely any leftovers afterwards! So I recreated this and made it for mom's 65th birthday-she loved it!
The best part of this chicken is that it’s so juicy and delicious. I’m not a grill expert, and I was slightly frustrated because it was windy outside and I was bbq’ing by myself-always makes me nervous! I am not a grill-master in any way and have always just winged it (zing!). I wrote down what I did when we made this several times, but if you have perfected your own method, please use what you are comfortable with! J
Makes 4-6 servings
for the marinade:
2 lemons, juiced
½ cup soy sauce
¼ cup vegetable oil
1 tablespoon garlic powder
1.5 kg chicken thighs or drumsticks
for the glaze:
1 lemon, juiced
¼ cup soy sauce
1/8 cup water mixed with 1 teaspoon cornstarch
Pinch of garlic powder
Place the chicken in a large resealable bag or plastic container. Mix the marinade ingredients in a small bowl and stir well. Pour over the chicken. Marinate in the refrigerator for 6-8 hours, shaking the container or the bag occasionally.
When you’re ready to bbq, make the glaze. In a small saucepan over medium-high heat, combine the glaze ingredients and allow to come to a boil. Reduce heat, but continue to simmer until thickened. Remove from heat and allow to cool slightly.
Turn on the grill to medium heat (350 degrees). Oil the grill to prevent sticking.
Drain the chicken & discard the marinade.
Lay the chicken (bone side) down. Grill for about 5-10 minutes, (with the lid down, until a good sear is created-you don’t’ want the chicken to burn too much!). Turn the pieces over and turn the heat down to medium low. Start basting the chicken around the 30 minute mark, turning pieces over occasionally. Continue to baste until done.
The chicken is done after it reaches an internal temperature of 165 degrees, or until the meat is white and the juices are clear.
Source: Inspired by my MomJ