Beer and Microbrews.com
Guamanian Chicken
This chicken recipe from Guam will create a nice glaze on your chicken that’s out of this world. Because of cooking time chicken usually needs to be cooked with indirect heat to prevent burning. Not with this recipe, the constant dipping allows the chicken to simmer in the marinade and cool enough not to burn using direct heat. For added flavor dip your chicken into the dipping sauce while you eat it. In Guam the dipping sauce is called Finadene. Thanks for the recipe Bo.
12-Fresh Chicken Pieces
legs, thighs, breast, wings
Mop
2 cups soy sauce
1 large onion diced
2 large lemon quartered
1 tablespoons garlic
12oz beer
salt & pepper to taste
Dipping Sauce (Finadene)
½ cup of soy sauce
¼ cup of lemon juice
½ medium onion diced
Donne peppers to taste
Mix all ingredients in a large ceramic or steel bowl, squeeze lemon pieces into bowl and add lemon skins to bowl for marinade. Dip chicken pieces in marinade and place chicken on hot grill set on high using direct heat. Turn chicken every 3-4 minutes and dip into marinate to completely coat chicken pieces. If flare up occurs remove chicken from grill and place in marinade until flare up subsides. Thoroughly cook chicken, usually 45 minutes to 1 hour.
Dipping Sauce. Add all dipping ingredients and mix. Crush peppers in sauce and remove skins and stems. These peppers are extremely hot so be careful. They can usually be found in the Oriental section of your grocery store. Use dipping sauce for chicken as you eat it. Enjoy.
Beer Style: Pale Ale with a & hoppy bitterness and sweet overtones
Suggested Beer: Yellowtail Pale Ale
