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1 kg chicken, cut into pieces
1 sachet 8g MAGGI® MAGIC SARAP®
¼ cup soy souce
4 cloves garlic, minced
1 pc red chili, sliced
¼ cup brown sugar
2 tbsp banana catsup
1 tbsp peanut butter
¼ tsp freshly ground black pepper
¼ cup vegetable oil for grilling
Season chicken with MAGGI® MAGIC SARAP® and set aside.
Remove chicken from the refrigerator 1 hour before cooking. Grill chicken over charcoal using low heat. Brush with the reserved barbeque sauce. Transfer on a serving plate and serve with spiced vinegar and atchara.
Mix soy souce, garlic, red chili, sugar, catsup, peanut butter and pepper. Divide into 2 portions. Marinate chicken with 1 portion of the barbeque sauce and marinate overnight in the refrigerator. Reserve second portion for basting.
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