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Title: Guamanian Chicken
Categories: Chicken Hawaii
Yield: 8 Servings

5 Chicken; cut in quarters
2 Lemon; sliced 1/4" thick
2 Lime; sliced 1/4" thick
2 Onion; sliced 1/4" thick
1 Vinegar
1 Soy sauce
2 Beer
  Garlic powder
  Salt
  Pepper
  Ginger (optional} , ground

Place a layer of chicken parts (see notes) on bottom of small Playmate cooler, sprinkle with liberal amounts of garlic powder, salt, pepper,and ground ginger (optional). Cover the layer with Lemon, lime, and onion

slices (squeeze a couple slices while your at it}. Place next layer of chicken and repeat.

Mix vinegar (or white wine, and or combination), soy sauce and beer.

Pour the entire mixture over the layered chicken to cover. Let stand (marinade) for at least 24 hours in the fridge..or real cool place. Barbeque on Weber grill, about 45 minutes..or until ya think its done {for you city types, the oven will work, 375 for about an hour}. Make sure you add some sort of smoking chips (mesquite, hickory, pecan, etc.} to the briquets as the chickern is cooking.

Suggested Wine: Budweiser

NOTES : this recipe is a proven W.A.G.....but you get the idea. This recipe works equally well with good meaty pork ribs, beef ribs, rattlesnake for that matter. I like to combine meats when I layer and marinade .

From: Sarah Gruenwald Date: 19 May 97 Eat-L List (Recipes And Food Folklore) Ä

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