Guam Chicken Marinade Recipes

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Chopped Grilled Chicken Kelaguen Mannok image

Provided by Guy Fieri

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups soy sauce
1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced
2 1/2 pounds boneless chicken thighs, skin on
4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye chile peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice

Steps:

Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
Serve cold.

GUAM CHICKEN MARINADE

GUAM CHICKEN MARINADE image

Categories Chicken

Number Of Ingredients 7

Ingredients

Use bone in chicken, no skin
1 1/4 pint soy sauce
Fresh ginger
2 T sesame seed
Garlic
1/2 c sesame seed oil
2 c brown sugar

Steps:

Marinate and Grill

GUAMANIAN CHICKEN

Guamanian Chicken image

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

Provided by Finneus Fudge

Categories Chicken

Time P2D

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs chicken legs with thigh
2 cups soy sauce
5 lemons, juice of
1 bunch green onion, chopped
1 1/2 teaspoons crushed garlic
hot sauce, to taste

Steps:

Mix all ingredients but chicken.
Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
Refrigerate over night or longer.
Remove chicken, discarding the marinade.
Grill until about half done.
Dip each piece into the reserved marinade and finish cooking.

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