Tita Rose's Chicken Barbecue with Ensaladang Mangga

Another one of my boyfriend's favorite dishes that we decided to master, cooked at our home and sampled by the family :D

The outcome was pretty good, just like my boyfriend's mom used to make; sweet and tangy, accompanied by a yummy sauce and refreshing ensalada. We just didn't have time to allow the marinade to sit for a longer period of time; if we had, the flavors would have been more pronounced. 

Nevertheless, the resulting chicken barbecue was a big hit with the family, with it's sweet, saucy flavor and the tangy ensalada that went with it.

Perfect summer lunch

 Ingredients:

• about a kilo and a half of chicken (wings and thigh parts)
• vinegar
• soy sauce
• sili labuyo, cut in half
• sprite
• salt
• pepper
• vetsin
• sugar
• flour (for the sauce)

for the ensalada

• green mangoes
• red onion
• tomato
• bagoong
• sugar

Directions:

Cut diagonal slices on the chicken meat to quicken the absorption of the marinade. Arrange the chicken pieces on a deep tray.

Mix the marinade, then pour over the chicken and set aside for as long as 1 whole day or half a day (we only had a few hours).

Prep the grill. Drain the marinade from the chicken and set half of it aside for the sauce. Place the other half of the mixture in a cup and add oil; this will be used for the basting.

Grill the chicken, basting each side on each turn, until cooked through.

For the sauce:

Simmer the remaining marinade mixture. 

In a separate container, mix a few tablespoons of the mixture with flour. Add this in the mixture along with sugar and stir, simmering for a few more minutes until the sauce is nice and thick. 

You can add more sili labuyo at this point if you want a spicier sauce.

For the ensalada:

Dice the mangoes, onions and tomatoes and mix in a bowl.

Add the bagoong and sugar and mix the ingredients together until fully incorporated.

Serve the chicken drizzled with sauce and a side of ensaladang mangga with your favorite fried rice dish.

Enjoy :D