Micronesian Chicken
Submitted by skipjack
Beer and soy-marinated grilled chicken with bright lemon and garlic. A Pacific island favorite with bold, tangy flavor.
YIELD
2 servingsPREP
8 hrsCOOK
40 minREADY
9 hrsIsland vibes, backyard grill.
This Micronesian classic marinates chicken in a punchy mix of beer, soy sauce, lemon juice, and plenty of garlic.
The longer it soaks, the deeper the flavor penetrates.
Grill it over open flame, basting with the marinade as you go, until the skin chars and crisps in all the right spots.
Kitchen Tips
- Marinate overnight for the most flavorful results
- Keep the chicken submerged by using a plate to weigh it down
- Baste every time you flip for maximum flavor and a gorgeous glaze
- Use an instant-read thermometer; chicken is done at 165°F internal
Ingredients
Directions
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade.
In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic.
Drain the lemon juice from above into this mixture.
Put the chicken in the marinade, cover and refrigerate for 3 hours minimum.
It’s better to marinate overnight.
Make sure chicken is covered by marinade.
Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so.
Each time the chicken is turned, re- dip the pieces in the marinade.
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