by Norma Chikiamco
4 to 6 Servings
1 whole chicken, cut into serving pieces (or use your favorite chicken parts)
1 cup coarse salt
Water for washing the chicken
2-3 lemons or calamansi
For the barbecue sauce:
1 cup tomato ketchup
1 cup white vinegar
½ cup molasses
½ cup honey
½ teaspoon salt
½ head garlic, chopped
1 whole onion, chopped
½ teaspoon hot pepper sauce
Dredge chicken in salt and wash salt away with water. Sprinkle juice of lemons or calamansi juice over chicken.
Make the barbecue sauce: In a saucepan combine all sauce ingredients and heat to boiling. Reduce heat and let simmer for about 10 to 15 minutes or until thick.
Arrange chicken in an ovenproof dish. Pour half of the sauce over the chicken, covering chicken pieces completely (reserve the remaining sauce). Let chicken marinate a few hours or overnight (cover dish and keep in refrigerator so it doesn’t spoil).
When ready to cook, preheat oven to 375° F (190°C) for about 15 minutes. Cover dish with foil and roast chicken for about 45 minutes or until fully cooked.
Before serving, heat grill to medium and brush grill with cooking oil so chicken doesn’t stick. Grill chicken until crisp, about 3 to 5 minutes each side. Heat the reserved sauce and serve with the chicken.
Some chickens may have a kind of fishy smell—washing them with salt and sprinkling with calamansi afterwards eliminates this smell.
Grilling the chicken after it has roasted (especially if in an outdoor grill) gives the chicken a nice, smoky flavor. However, if pressed for time, you can omit the grilling procedure and just serve the chicken straight from the oven.
Remember to prepare this a day before serving as the chicken needs to marinate in the sauce several hours for the flavors to develop.