Samoan Bbq Chicken Recipes

Steps:

• In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
• Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
• When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
• Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
• Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
• Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
• Transfer to a platter and serve immediately, with sawsawan.

Steps:

• Heat your oil in a large pot, then fry the onion until partly translucent.
• Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
• Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
• Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
• Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
• Season well with salt and pepper to taste.

Steps:

• In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
• Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
• Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
• Cut the leaf into four large squares from 30 x 30 cm.
• Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
• Pour any remaining marinade and fold the leaves around the chicken.
• Tie the package and place them in a baking sheet (lined with baking paper).
• Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
• Check the package occasionally to make sure they do not burn.