Chicken Barbeque

You can’t help but feel nostalgic when there’s chicken barbecue and java rice on the table. After all, its reminds you of dining out with your parents as kid, or post-sunday mass lunch with the family.

Let's get cooking!


  • 1 kilo Chicken leg and thigh
  • 1/4 cup Datu Puti Soy Sauce
  • 1/4 cup UFC Banana Catsup
  • 2 Cloves garlic, chopped
  • 1/8 cup Lemon lime soda
  • 1 tsp Calamansi juice
  • 1 Tbsp Brown sugar
  • 1/8 tsp UFC Ground black pepper


  • 1/4 cup Vegetable oil
  • 1 Tbsp Annatto seeds
  • 4 Cloves garlic, chopped
  • 4 cups Cooked rice
  • 3 Tbsp UFC Banana Catsup
  • 1/2 tsp Turmeric powder
  • 1/2 tsp  Iodized Salt


  • 1 cup Water
  • 1/4 cup Silver Swan Soy Sauce
  • 1/2 cup Brown sugar
  • 2 Tbsp Peanut butter
  • 3 Tbsp Water
  • 2 Tbsp Cornstarch



  1. In a bowl, combine Datu Puti Soy Sauce, UFC Banana Catsup, garlic, lemon lime soda, calamansi, sugar, and pepper. Marinate chicken overnight.
  2. Grill chicken for 12 minutes until cooked. Baste with marinade while grilling.
  3. Make Java rice: In a pan, heat Golden Fiesta Palm Oil. Add annatto seeds. Turn off heat and let seeds steep for 5 minutes. Sauté garlic in annatto oil, then add rice, catsup, and turmeric. Mix well, and season with salt.
  4. Make sauce: Combine water, Silver Swan Soy Sauce, sugar, and peanut butter then simmer over medium heat for about 5 minutes. In a small bowl, dissolve cornstarch in water. Add to sauce to thicken.

Takes 35 minutes + overnight marination

Makes 4 to 5 servings


Get the complete details HERE

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