Guamainian Grilled Chicken Recipe


5 lb chicken leg quarters [I usually remove excess fat and skin that is normally bundled on the end.]
3 cups soy sauce
1 1/2 cup fresh lemon juice
1 large onion chopped
1/4 tsp black pepper


I really have no idea if there is a Guamainian name for this dish. I have been served it by three different guys from Guam, at three different times. I suppose it could have been a family recipe, as these guys were all distantly related, but they hadn't seen each other for many years.

All three used leg quarters, but that could have very well been due to the price. One of the guys separated the legs from the thighs, the other two left them intact. All three used Kikkomon soy sauce, but that could have been due to the fact that Kikkomon was available in gallons...I never asked, as at the time I didn't know that there was a difference.

It is not absolutely necessary to grill the chicken after marinated, at one time I was into microwave cooking, and I cooked it in the microwave, and I have also baked it in the oven. Though, the flavor of the marinade is very overpowering if cooked in a method other than grilling.

You need to have enough marinade to cover the most locations, soy sauce is available in gallons, and is much, much cheaper purchased that way.

Buying chicken in leg quarters is the cheapest way to buy chicken, they are available in 10 lb bags in most locations in the US. Personally, I prefer dark meat over white meat...but I am sure that this recipe would work fine for breasts or wings. Be vary careful not to get breasts too done, which is very easy to do when grilling.

I prefer a covered grill, it is much easier to control the heat, but all three of these guys cooked the chicken on uncovered grills.

Combine marinade ingredients in a container large enough to hold all chicken. Add chicken. Marinate for several hours or overnight. If marinade doesn't cover chicken, the meat should be rotated a few times while marinating.

Cook over hot coals until chicken is done.

Recipe written by Frank Stroupe