- 4 cloves garlic, crushed
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup banana ketchup
- 2 tablespoons calamansi or lime juice
- 4 pieces chicken thighs and legs
Whisk together garlic, soy sauce, brown sugar, pineapple juice, banana ketchup, and calamansi juice. Add marinade to chicken in a bowl, cover the bowl with plastic wrap, and refrigerate at least overnight for up to two days.
Before cooking the chicken let it rest at room temperature for over an hour. Do not discard the marinade but set aside for basting. Grill chicken over medium heat until cooked through, basting occasionally. Serve fresh off the grill with java rice.
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