Chicken Barbecue

You can’t help but feel nostalgic when there’s chicken barbecue and java rice on the table. After all, its reminds you of dining out with your parents as kid, or post-sunday mass lunch with the family.

  • Required cooking skill level

  • 6-10
    persons serving
  • 35
    minutes + Overnight Marination preparation time
  • cooking time


  1. 1 kilo Chicken leg and thigh
  2. 1/4 cup Datu Puti Soy Sauce
  3. 1/4 cup UFC Banana Catsup
  4. 2 Cloves garlic, chopped
  5. 1/8 cup Lemon lime soda
  6. 1 tsp Calamansi juice
  7. 1 Tbsp Brown sugar
  8. 1/8 tsp UFC Ground black pepper


  1. 1/4 cup Golden Fiesta Palm Oil
  2. 1 Tbsp Annatto seeds
  3. 4 Cloves garlic, chopped
  4. 4 cups Cooked rice
  5. 3 Tbsp UFC Banana Catsup
  6. 1/2 tsp Turmeric powder
  7. 1/2 tsp UFC Iodized Salt


  1. 1 cup Water
  2. 1/4 cup Silver Swan Soy Sauce
  3. 1/2 cup Brown sugar
  4. 2 Tbsp Peanut butter
  5. 3 Tbsp Water
  6. 2 Tbsp Cornstarch


  • 1. In a bowl, combine Datu Puti Soy Sauce, UFC Banana Catsup, garlic lemon lime soda, calamansi, sugar, and UFC Ground Pepper. Marinate chicken overnight in the refrigerator.
  • 2. Grill chicken for about 6 minutes on each side until cooked through. Baste with marinade while grilling.
  • 3. Make Java rice: In a pan, heat Golden Fiesta Palm Oil. Add annatto seeds. Turn off heat and let seeds. Sauté garlic in annatto oil, then add rice, catsup, and turmeric. Mix well, and season with UFC Iodized Salt.
  • 4. Make sauce: Combine water, Silver Swan Soy Sauce, sugar and peanut butter then simmer over medium heat for about 5 minutes. In a small bowl dissolve cornstarch in water. Add to sauce to thicken.
  • 5. Serve with Java rice and chicken barbecue.
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