Chicken Barbecue and Java Rice
Inspired by the beautiful posts from Trish at Sugarlace, I’ve attempted to make a very typical Filipino dish. We used to have this at a restaurant in the Philippines called Alex III and occasionally for Sunday lunch at my grandmother’s house. Another version of this dish is to cut up pork belly or shoulder and marinate overnight in the recipe below. The next day, thread the pork pieces on pre-soaked bamboo skewers and grill.
This dish is traditionally served with pickled vegetables, Philippine Style called Atchara.
Chicken Marinade – serves 6
- 12 chicken thighs (or a combination of thighs and drumsticks)
- 1 can of sprite
- 1 cup dark soy sauce
- 1/2 cup brown sugar
- 6 cloves of crushed garlic
- salt and pepper
Marinate the chicken pieces in the refrigerator for at least 2 hours or overnight if possible. When ready to cook, bake the chicken in a 180c oven for 40 minutes. The reason I do this is because the marinade contains a lot of sugar, pre-baking the dish ensures that the pieces are cooked prior to grilling. Grilling without pre-baking may result in burned chicken pieces! If you are not grilling the chicken after, continue to bake for another 20 to 30 minutes until the pieces are thoroughly cooked.
If grilling the chicken, fire up the barbecue and grill for around 10 to 15 minutes. Baste the chicken pieces frequently with the leftover marinade.
Java Rice – serves 6
- 6 cups cooked rice (cooked a day earlier and left in the refrigerator to cool)
- 3 tablespoons peanut oil
- 6 cloves crushed garlic
- 1/4 cup light soy sauce
- 1/4 cup tomato sauce (ketchup)
For the rice, heat the oil in a large work and add the crushed garlic until fragrant (around 30 seconds). Add the salt and pepper and then the rice. Fry the rice for a few minutes, making sure to separate the grains with the back of a wooden. spoon. To finish, add the soy sauce and ketchup and fry for another two to three minutes.
Trissalicious 
most people use turmeric (and have a lot of benefits for the body) than tomato sauce for Java rice, that’s what makes rice yellow. It’s anti-cancer,. anti-inflammatory, anti-depressants and more.
i think godd gave a way to find me in god in cooking and now i find this page and i thought that i want to cook a ckicken barbeque with a java rice
I just made this last night and it was really good! Thanks for the Java Rice recipe also!
This Filipino style chicken looks amazing! I’m going to have to give this a try! 🙂
We have been looking for a Java rice recipe in the Alex III style for years. Thanks so much for sharing and we will try this tonight with Barbeque pork.
Hi Tita Trissa! 🙂
I was looking for a recipe for Java Rice and I found this.
My dad told me that you’re friends
He says you’re the best chef he knows, so I’m sure this Java Rice will be great!
trissa, it’s me again. love crispy pata, and i always make sure we have it every parties. i buy poek hocks, slit them place it in a big piece of alumunum foil,put plenty of patis, pepper,a little msg and cover it with the remaining foil and steam it for an hour,then put it in the freezer, and take it out before deep frying. enjoy.
hi trissa, your beef spareribs looks yummy. i make it myself but instead of dark soy sauce i use kikkoman soy sauce. it taste so goooddd.
I love these Filippino recipes because there aren’t enough restaurants here in Sydney so I cna get to try them by making them at home! 🙂
Awww Trissa you’re so sweet thanks for the plug!! Hehe and of course feel free to showcase Filipino food hahaha I don’t have “exclusivity” with them the more the merrier! And yeah when I do chicken marinades I just (shamefully) use the packeted Mama Sita marinades… so thanks for sharing your recipe! And can’t wait for our next blogger meet up!!!
Trissa that looks so good. I always take the easy way out on barbeques. I normally use Mama Sita OMG i love that stuff. I just crush some garlic cloves with it and leave it to marinade overnight. Its always a hit at my house.