Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds chicken - cut in quarters
- 2 whole lemons - sliced 1/4" thick
- 2 whole limes - sliced 1/4" thick
- 2 whole onions - sliced 1/4" thick
- 1 quart vinegar
- 1 quart Soy Sauce
- 2 cans beer
- garlic powder, salt, pepper, ground ginger - optional
Directions
Place a layer of chicken parts 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 you think its done (for you city types, the oven will work, 375F degrees for about an hour).
Make sure you add some sort of smoking chips (mesquite, hickory, pecan, etc.) to the briquets as the chicken is cooking.
Category:Guamanian Recipes
Category:Guamanian Meat Dishes