CHarmoru Barbeque Chicken with Juanita’s Fina’denne’

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This version of grilled chickenfrom Guam is similar to teriyaki chicken.  The Fina’denne is essentially a sauce to go on the rice.  Both are tasty.   This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking.  The original recipe was with a cut-up chicken.  I made it with 3 lbs. of disjointed chicken wings I had in the freezer.  There is a lot of soy sauce in the marinade, so I was worried the final product would be too salty, but it was not.  This will make 4-6 servings.

3 lbs. chicken wings or other chicken parts

For the marinade

8 large garlic cloves

50 g. piece of ginger, peeled

68 g. green onion

160 ml. soy sauce

80 ml. fresh lemon juice

40 ml. white wine vinegar

¼ cup light brown sugar

For the Fina’denne

180 ml soy sauce

24 g. green onions, thinly sliced

1 red Fresno chili, seeded (or 3-6 red bullet chilies)

80 g. halved cherry tomatoes

To make the marinade, start by finely chopping the garlic, ginger, and green onions in a food processor.  Stop the processor and add the remaining marinade ingredients.  Process to make a smooth sauce.  Put the chicken pieces and the marinade in a gallon ziplock baggie and massage the baggie to coat all the surfaces of the chicken.  Marinade in the refrigerator for 3-12 hours.  (I did 6 hours.)

Combine all the ingredients in the Fina’denne together in a bowl and refrigerate.

Heat the grill.  Drain the marinade from the chicken and grill until done.  Serve with steamed rice.  Spoon the Fina’denne to taste over the rice.


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