Name: Chamoru Barbecue Chicken with Juanita’s Fina’Denne’
Prep time: 1 h
Total time: 4 h
Yield: Yield: 4 to 6 servings
Cuisine: Guamanian
Ingredients: Steamed white rice, for serving; 3 to 4 lb [1.4 to 1.8 kg] bone-in skin-on chicken pieces, dark or white meat; Fina’denne’, for serving; 1 cup [104 g] finely chopped green onions, white and green parts; ⅓ cup [65 g] light brown sugar; ½ cup [120 ml] fresh lemon juice; ¼ cup [60 ml] white wine vinegar; 1 cup [240 ml] soy sauce; ¼ cup [50 g] finely grated peeled fresh ginger; 10 to 12 large garlic cloves, minced

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
4 hr

Appears in

Islas

By Von Diaz

Published 2024

About

This adaptation of a classic CHamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade co