Soy and Vinegar Grilled Chicken (Micronesian Barbecue Style)
In short: Chicken legs marinated in soy sauce, vinegar, sugar and garlic, then grilled until lacquered and lightly charred, a Micronesian gathering favorite. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Soy sauce, vinegar and sugar marinades are a common sight at gatherings across the Federated States of Micronesia, a taste shaped by Japanese and American contact. Chicken legs and pork ribs soak in the sweet, salty, tangy mix and then cook over coals until the skin turns glossy and a little charred. Served with rice and boiled breadfruit or taro, it is an easy dish for a crowd.
Instructions
- Whisk the soy sauce, vinegar, sugar, garlic, onion, pepper and oil until the sugar dissolves. Pour 80 ml (1/3 cup) into a small bowl for basting and keep it covered in the fridge.
- Put the chicken in a large bowl or zip bag and pour over the rest of the marinade. Turn to coat, then refrigerate for at least 4 hours or overnight.
- Heat a grill or barbecue to medium, about 190°C (375°F), with a cooler zone for indirect heat. Lift the chicken out of the marinade and discard the used marinade.
- Grill the chicken skin side down over indirect heat for 20 minutes, then turn every 8 to 10 minutes for a further 20 to 25 minutes. Brush with the reserved marinade for the last 10 minutes.
- The chicken is ready when the skin is deep brown and the thickest part reaches 74°C (165°F). Rest for 5 minutes and serve with rice.
Tips
- The sugar in the marinade burns quickly, so cook mostly over indirect heat and only move the chicken over the flames at the end to char the skin.
- Pork ribs or fish steaks work with the same marinade. Cook ribs for 1 hour 30 minutes at 160°C (325°F) in the oven, then finish on the grill.
Questions and answers
Why do Micronesian marinades use soy sauce and vinegar?
Soy sauce, vinegar and sugar became common in everyday cooking through contact with Japan and the United States. The mix is now a familiar taste at barbecues and gatherings.
Can I bake this chicken instead?
Yes. Roast the marinated chicken on a rack at 200°C (400°F) for 45 to 50 minutes, brushing with the reserved marinade in the last 10 minutes, until it reaches 74°C (165°F).
How long can I marinate it?
Between 4 hours and 24 hours. Longer than that and the vinegar can make the meat texture mushy.
How long does it take to make Soy and Vinegar Grilled Chicken (Micronesian Barbecue Style)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Soy and Vinegar Grilled Chicken (Micronesian Barbecue Style)?
About 350 kcal per serving, with 29 g of protein, 6 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 6 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
