Ingredients:
* 1 whole chicken
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar
Instructions:
* Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
* Let stand marinate in the refrigerator for 1 to 3 hours.
* Stuff the chicken cavity with tanglad (lemon grass).
* Cook chicken on grill or in oven until golden brown
Cooking Notes:
* For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. Serve with plain rice or java rice.
Peanut sauce
As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.
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