BBQ Chicken with Java Rice

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Marinated chicken that is grilled and served with Java rice

Prep Time20

Cook Time15

Marinating the chicken3

Total Time3 35

Course: Main Course

Cuisine: Fiipino, Indonesian

Keyword: Filipino chicken recipes, java rice, pinoy bbq

Servings: people

Calories: 3608kcal

Author: Vanjo Merano

Ingredients

4 chicken leg quarters cleaned
1 head garlic crushed
1/4 cup cooking oil

Marinade ingredients:

1/2 cup banana ketchup
1/2 cup soy sauce
1 cup lemon lime soda
1 lemon
5 cloves garlic crushed
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Java rice ingredients:

2 cups rice
3 cups water
1 tablespoon butter
1 teaspoon turmeric powder
1 teaspoon chicken powder

Instructions

Make the toasted garlic by combining 1/4 cup of cooking oil and 1 head crushed garlic in a saucepan. Turn on the heat on your stovetop and slowly cook while stirring until the garlic turns golden brown. (see notes below)
1/4 cup cooking oil, 1 head garlic
Separate the toasted garlic from the garlic oil.
Make the marinade by combining all the marinade ingredients. Stir to mix.
1/2 cup banana ketchup, 1/2 cup soy sauce, 1 cup lemon lime soda, 1 lemon, 5 cloves garlic, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt
Put the chicken leg quarters inside a large freezer bag and then pour-in the marinade.
4 chicken leg quarters
Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate. Marinate for at least 3 hours.
Meanwhile, make the java rice by combining all the java rice ingredients plus 2 tablespoons of garlic oil in a rice cooker. Cook until the rice is done.
2 cups rice, 3 cups water, 1 tablespoon butter, 1 teaspoon turmeric powder, 1 teaspoon chicken powder
Remove the chicken from the bag and transfer the remaining marinade to a saucepan.
Cover the saucepan and boil the remaining marinade for 1 minute. Let it cool down and then add the remaining garlic oil. Stir.
Heat-up your grill and start grilling the chicken for 12 to minutes or until the chicken is completely cooked (165F internal temp). Baste the chicken every time you turn it over. Remove from the grill and arrange the grilled chicken and java rice on a serving plate. Top the rice with toasted garlic. Serve with papaya atchara.
Share and enjoy!

Notes

Garlic Oil - Slow cooking involves using a lower heat setting to gently cook the garlic in the oil. By doing this, the garlic releases its natural flavors gradually without burning. Cooking too quickly at high heat can cause the garlic to brown unevenly or turn bitter, which would affect the taste of the dish. The infused garlic oil you get from this process is important for enhancing the flavor of the Java Rice.

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