aristocrat chicken barbecue image
Ulam | Main Dishes

Chicken Barbecue à la Aristocrat Recipe

Aristocrat is a family-style restaurant founded by Engracia “Aling Asyang” Reyes and her husband Supreme Court Justice Alex Reyes.  From its humble beginning in 1936 as a snack mobile along Roxas Boulevard (Dewey Boulevard at the time) serving snacks from a Studebaker van, Aristocrat opened its first permanent restaurant two years later still in the same boulevard.  Over the years, Aristocrat became famous for its native Filipino dishes such as Kare-Kare, Pancit Canton, Dinuguan, Lumpia, and its most popular dish, Chicken Barbecue.

I remember going to Aristocrat a few times when I was already in university.  And the only dish I had each time was its Chicken Barbecue—three pieces of chicken marinated in their signature marinade, skewered and grilled, sweet rather than savory, and served with Java rice, a side of atchara (pickled papaya), and (optional) Java dipping sauce.

aristocrat chicken barbecue close up image

Chicken Barbecue à la Aristocrat

Aristocrat is a family-style restaurant founded by Engracia “Aling Asyang” Reyes and her husband Supreme Court Justice Alex Reyes.  Over the years, Aristocrat became famous for its native Filipino dishes, its most popular dish is Chicken Barbecue.
Servings 4

Ingredients
  

  • ½ c pineapple juice
  • ¼ c soy sauce
  • 2 T lime juice
  • ¼ c banana ketchup
  • ¼ c brown sugar
  • 4 cloves garlic crushed
  • 4 chicken legs leave thighs attached to drumsticks

Instructions
 

  • In a large mixing bowl, whisk together pineapple juice, soy sauce, lime juice, ketchup, brown sugar, and garlic; pour into a marinating dish. Add chicken, turn to coat with the marinade completely. Cover and refrigerate at least overnight, or up to 2 days. About 1 hour before cooking, take chicken out of fridge and bring to room temperature. Just before cooking, Drain chicken; set aside marinade for basting.
  • Place chicken, skin side down, on charcoal grill. Grill over medium heat until juices run clear, about 15 minutes on each side, basting with the reserved marinade every 5 minutes.

Notes

* SERVING: Serve fresh off the grill with Java rice, a side of Atchara, and a chilled Zinfandel.
* COOKING: Because the marinade contains sugar, chicken pieces might burn before the insides are cooked through. To avoid this, pre-bake the chicken in a 180° C oven for 40 minutes; then grill over charcoal for around 10 to 15 minutes, basting frequently with the leftover marinade (or continue baking for another 20 to 30 minutes until chicken is thoroughly cooked).
* VARIATION: If desired serve with warm Peanut Sauce—In a small saucepan, combine 1 cup pounded or coarsely ground roasted peanuts, ¾ cup water, ¼ cup soy sauce, and ¼ cup sugar. Boil until slightly thick but still fluid, about 4 minutes, stirring occasionally.

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