Guamanian Chicken

* Exported from MasterCook *

GUAMANIAN CHICKEN

Recipe By : KIM "LOO WOW" HOLBROOK
Serving Size : 8 Preparation Time :24:00
Categories : Main Course--Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chicken -- cut in quarters
2 whole lemons -- sliced 1/4" thick
2 whole limes -- sliced 1/4" thick
2 whole onions -- sliced 1/4" thick
1 quart vinegar
1 quart soy sauce
2 cans beer
garlic powder
salt
pepper
ground ginger -- optional

Place a layer of chicken parts (see notes) on bottom of small Playmate
cooler, sprinkle with liberal amounts of garlic powder, salt, pepper, and
ground ginger (optional). Cover the layer with Lemon, lime, and onion slices
(squeeze a couple slices while your at it}. Place next layer of chicken and
repeat. Mix vinegar (or white wine, and or combination), soy sauce and beer.

Pour the entire mixture over the layered chicken to cover. Let stand
(marinade) for at least 24 hours in the fridge--or real cool place. Barbeque
on Weber grill, about 45 minutes..or until ya think its done {for you city
types, the oven will work, 375F degrees for about an hour}. Make sure you add
some sort of smoking chips (mesquite, hickory, pecan, etc.} to
the briquets as the chicken is cooking.



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Suggested Wine: Budweiser or resonable substitute
Serving Ideas : Good Friends

NOTES : This recipe is a proven W.A.G.....but you get the idea. This recipe
works equally well with good meaty pork ribs, beef
ribs, rattlesnake for that matter. I like to combine meats when I layer and
marinade <big grin.