¼ cup chopped ginger
2 tbsp chopped garlic
¼ cup brown sugar
¼ cup calamansi juice
1 tsp rock salt
½ cup coconut vinegar
2 sachets 8g 
1 kg chicken, cut into serving pieces
¼ cup cooking oil
2 tbsp. atchuete

Bagoong-Calamansi Dip: Combine-
2 tbsp sinamak or bagoong isda
2 tbsp 
MAGGI Savor, Calamansi
5 pieces siling labuyo, sliced
¼ cup calamansi juice

  1. In a bowl combine ginger, garlic, sugar, calamansi juice, salt and MAGGI MAGIC SARAP.  In another bowl, marinate chicken in the prepared mixture for at least 1 hour. Set aside.
  2. Prepare the atchuete basting oil by heating the oil in a pan and frying the atchuete until oil turns red. Discard the seeds and set aside the oil.
  3. Grill marinated chicken while occasionally basting with atchuete oil. Serve with the bagoong-calamansi dip on the side.

Good to Know: 
Grilling, as well as baking, poaching, and steaming, is a healthful cooking technique that aids in lowering the fat content of a dish.

Good to Remember:
Chicken should be cooked in higher heat for a short period of time.  This makes chicken skin crispy and seals in the juices to make moist, tender meat.  However, moderation should be considered in eating chicken skin as this contains saturated fat.


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