Grilled chicken with Kare-Kare sauce!
In a bowl, mix all marinade ingredients, except the chicken, until sugar is well-dissolved.
Rub mixture all over butterflied chicken and marinade for 3 hours in the refrigerator.
Using a mortar and pestle, grind toasted rice until it becomes a powder. Set aside.
In a food processor, toss in peanuts and blend until chunky. Set aside.
In a saucepan with heated oil, add atsuete seeds. Once the oil turns reddish in color, strain the atsuete seeds from the pan.
Saute onion and garlic in atsuete oil until fragrant.
Pour water, chicken broth, and blended peanuts. Stir in peanut butter. Carefully add in the powdered rice to the pan and mix until well incorporated. Add sugar and bagoong and season to taste with salt and pepper. Set aside.
In a pre-heated grill greased with cooking oil, carefully press marinated chicken (skin side up) as flat on the grill as possible. Grill chicken until fat is rendered, meat has lightly browned, and the chicken legs and thighs are cooked through. Baste with kare-kare sauce as you grill.
Turnover chicken, skin side down on the grill until skin is crispy. Continue basting with kare-kare sauce.
Once cooked through, set aside grilled chicken and allow to rest for 10 minutes.
Grill eggplants, string beans, and green sili and baste with cooking oil, until vegetables have brown marks.
Carve chicken and serve hot on a plate with grilled vegetables. Enjoy!
Servings 0