Honey BBQ Boneless Chicken

Honey BBQ Boneless Chicken

This is like cooking tocino(fried sweet pork) back home in the Philippines. It is pork or chicken meat marinated in sugar, saltpeter (salitre is a preservative), food coloring, soy sauce and a lot more. They are really good that’s why it became a hit in the Philippines. It is a staple food for breakfast matched with garlic rice and fried egg. However, me, myself, I am not just a fan, sad to say. I can eat a piece or two but would not really crave for it like my husband and my son. Sorry. I’m not sorry…;=) Kidding aside, it is the thought of food coloring and preservative that I am not happy about so I have tried making my own version without too much sugar and the rest I have mentioned above. And I use chicken, since it is known to be more healthier than pork. I have tried it too but the same and better result came out as well. plus it’s a little healthier.

Before you start doing anything else, I recommend reading my tips first, that way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare some ingredients. Hope it helps 😉

Prep Time: 20-25 minutes

Cooking Time: 1 hr

Servings: 6-8

Ingredients:

  • 2 lbs boneless chicken thigh or breast (according to your preference)
  • 1/2 cup honey
  • 1/2 cup ketchup(tomato or banana if you prefer sweeter)
  • 2 tbsp lemon juice
  • 1 tsp pink salt
  • 1tsp garlic powder
  • pinch of oregano powder
  • pinch of rosemary powder (better if using the fresh)
  • 2 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoke liquid flavoring
  • 1 tbsp butter
  • 1/4 cup oil
  • 1 1/2 cup water

Directions:

  • In a bowl, mix honey, ketchup, lemon juice, salt, soy sauce and grnd black pepper
  • Poke chicken with fork for about 2-3 times. Marinate overnight or 2-4 hours is okay if you didn’t have enough time
  • Pour water in frying pan then put chicken including the marinate to be cooked. Boil in medium fire for about 20 minutes then turn over meat and boil for another 15- 20 minutes, or until water disappears then pour little oil and start frying
  • By this time, the meat has been cooked already since you had enough time boiling it. So the trick is you just kind of fry in high heat to burn a little bit
  • Turn off
  • Serve with steam rice and green salad or macaroni salad, or atsara (Pickled green papaya)

Tips:

  • You can double or triple the recipe so you can save it in the freezer for later use.  Should be good until 3-4 months
  • Also good for chicken with bone -in, or pork as well
  • Best paired with atsara, green salad or macaroni salad
  • Make sure to use non-stick pan for cooking. Otherwise, it will be hard to wash after you fry the meat. In case it sticks, pour some water and boil the pan to easily skim out the burnt grease
  • Using fresh Rosemary is just optional, if not powder is fine
  • You can substitute portion of honey if you have nothing available,  to sprite and/or pineapple juice

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)