Artistocrat Chicken Barbeque

I made this recipe almost two years go - how time flies! It's always fun seeing what was going on when I first made the recipe. Two years ago I was still in the classroom taking paper exams, and now I'm taking care of patients independently on my subinternship.  My cooking has come a long way - I can't believe I didn't know how to broil back then! Here's the original post below, now with the Java Rice recipe too. 
My entire family went to Manila for my cousin's epic 600 person wedding but I got left behind (darn med school exams!). I was missing some Filipino food, and thought of Aristocrat, a famous and hugely popular Filipino restaurant. Here is their famous Aristocrat chicken barbeque, with recipe adapted from Jun Belen).
I love Filipino barbeque because it's so sweet! The secret ingredients are ketchup (or banana ketchup), sprite /7 UP, and brown sugar.
I've never broiled before, but it's pretty simple; there's only an on/ off button on my oven so no need to mess with temperature. Broiling is basically an upside down grill (although some oven broilers do heat from the bottom). It's a fairly quick cooking method and handy for those who don't have grills.
Java rice is the classic accompaniment in the restaurant. The yellow color comes from achuete oil (annatto oil), and I added some more coloring with curry and tumeric. I've spent many a nights Skyping with B wolfing down this BBQ while B watches me ("I can hear the sound of crunching bones - my Natalie is being well fed"). Well fed, indeed!

Artistocrat Chicken Barbeque


Ingredients
4 cloves garlic, crushed
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup sprite
1/4 cup ketchup
2 tablespoons calamansi or lime juice
4 pieces chicken thighs

Directions
Combine garlic, soy sauce, brown sugar, sprite, ketchup, and citrus juice. Add marinade to chicken in a bowl, cover the bowl with plastic wrap, and refrigerate at least overnight (the longer the better).

Set the oven on broil. Line a casserole dish with foil.

While the oven is preheating, remove chicken from marinade and pan sear chicken on high on stovetop to brown the outside (5-10 minutes) for crispiness.

Once browned, place chicken in the casserole dish and pour remaining marinade on top (keeping it wet is crucial to prevent drying, and adds flavor too!) and broil in oven for 15-18 minutes until cooked all the way though.

Java Rice

Ingredients
1tablespoon cooking oil
1 tablespoon achuete oil
2-3 cloves garlic, crushed
1 teaspoon turmeric powder
1 teaspoon curry powder
1 1/2 cups cooked rice

Directions
Heat a pan on medium high on stovetop. Saute garlic and both oils, then add rice into the pan. Stir fry, adding the tumeric and curry until grains are yellow. Serve with Filipino BBQ. Enjoy!

16 comments

  1. Myyyy goodness, this looks all sorts of amazing! <3! I really need to try making it! <3 Pinning for when I have a kitchen again! :P

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    1. I've made this in a toaster oven - that can def work in a pinch! Sorry you're stuck being kitchen-less Farrah

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  2. I just made this with my roommate. It was delicious. I don't cook often using soda as a brining agent but I imagine the carbonation helps bring out so much flavor! Well done my love

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  3. This looks so delicious! Yum! Also a 600 person wedding? That is one big wedding!
    The Spork will go nuts over this - will let you know how it goes when we try it!

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    1. This is a 100% man approved recipe :D Let me know how it goes!

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  4. This looks absolutely amazing. I have always had a difficult time with chicken quarters, they seem to have over-cooked and under-cooked meat. Maybe I will try broiling as you have done. The barbecue sauce looks very good...and the rice as well! Too bad you missed out on the big wedding. Those dang day jobs get in the way of everything fun!

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    1. Cali, yeah, I find them to be tricky. Pan searing makes that great skin crispy and pretty - baking/broiling keeps it nicely cooked. If you feel that the broiling is cooking the inside skin too much, tent with foil. Works 100% every time

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  5. uh...i'm having 30 people at my wedding and am feeling overwhelmed. i can't imagine 600! jeepers. anyway, this sounds great! i don't work with thighs very often, but the sticky sweet sauce would be great on anything. :)

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    1. 30 people?! what a tiny wedding - that wouldn't even cover the cousins on my dad's side alone lol. We have lots of extended family. At least it will be very intimate (and budget friendly!) :)

      This sauce will work with wings, drumsticks, and breast if you prefer. The sauce is the key :)

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  6. Wow! 600! That's big! The chicken is so delicious looking! I've had to leave all the chicken making to my husband because he's gotten SO good on the barbecue, but this looks delcious!!!

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    1. You haven't been to Asian weddings haha (my friends say 700 is a minimum for Indian weddings!). Filipinos have big families :)

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  7. This dish is just bursting with flavor! The garlic/brwn sugar in the marinade/BBQ sauce and the Java rice which by the way I'm already obsessed with being a rice lover and all. Mental note: brine or marinade next chicken recipe asap! I'll let you know how it goes :)

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    1. I have an Asian bias, but between rice vs pasta or bread, I'm rice 100%

      Hope you enjoy it! This is a great big batch recipe :)

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  8. This sounds amazing and must taste even better!!!! I really need to do this!

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  9. Hi! Is there anything I can use in place of the achuete oil? Just in case I can't find it?

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    1. Hey Brittany, achuete oil/paste is in international markets for me (check the Hispanic section) but you can use curry/tumeric/saffron as well. It's more for color, the flavor is fairly subtle :)

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