The Chon Chon Chicken...

8:06:00 PM Larisse Espinueva 0 Comments


Hahaha! Or maybe “Charlie Chon” or “Manang Charlie Chon Chicken.” Whatever. Most of you have already tried the famous Bon Chon Chicken, Charlie Chicken, and Manang’s. Personally, the best one I’ve had is from Charlie’s. Bon Chon has a really tasty outside but lacks flavor on the inside. Manang’s is too strong on the outside but also has taste in the inside making it too “malinamnam” (an exaggerated filipino word for tasty) and overwhelming. Charlie’s is somehow just right, tasty in and out. Though they all have the same crispy saucy skin.
Today, it was my turn to cook dinner. I usually make the soy sauce, calamansi/lemon (whichever’s available in our fridge), rosemary, garlic, olive oil, and of course the S&P mixture and massage it one the chicken. This works really well on a pan-grilled chicken breast. The trick is to make slits on the breasts and spoon the left-over marinade over them while cooking. For a change, I thought of a marinate that included vinegar and garlic. Looked through some recipes online since I wasn’t sure if the vinegar, garlic, and S&P mixture would be enough. Finally got some inspiration and came up with this recipe. It’s similar to the one I found I only substituted some ingredients and changed some measurements.


Soy Garlic Honey Chicken
1 whole regular-sized chicken with slits, cut into half (Why? I believe it cooks faster, absorbs more flavor and cooks more even)
3/4 of a 1/4 measuring cup soy sauce (original recipe called for 1/4, figured it might be to salty)
2 tbsp distilled white vinegar
3 tbsp Honey
2-3 tbsp Butter (original recipe called for vegetable oil..  The chicken already has it’s natural oil. Butter!! Butter!! Butter!!)
Half a garlic (around 5 cloves), minced (original recipe called for garlic powder.. why dooo thiiiis, woman??? Fresh garlic is always better.)
1 1/2 tsp Ginger powder ( I used the ginger powder because I wanted the ginger flavor to spread evenly)
2 pinches of Salt and Lotsaaa Pepper! (4 pinches will do add more if you want)
*For a bigger chicken, I guess you’d have to increase the quantities as well.

1. Put everything into the chicken and give it a deep tissue massage.
2. Marinate for at least 2 hours before cooking. I’ve only done an hour, and it was already very very tasty. Maybe another hour would be so much better.
3. Roast at 350F for around 45-60 minutes. The cooking time really depends on how big your bird is. I used the turbo broiler. You can also grill this or pan-fry while spooning the marinate on top.

Tips: Start cooking on 300F boney side up so that the marinate would then evaporate into the slits you made on the chicken. After around 20 minutes, turn up the heat to 350. This time, turn over the chicken, skin side up and continue cooking for another 30-40 mins.
Surprisingly, It tasted like the soy garlic flavor inside and out of the combined restaurants mentioned above. It’s a roasted version of it with a delicious instant sauce from the marinate. Try and see for yourself. If honey is not a regular ingredient to your pantry. GO AND GET SOME PLEASE! I swear, this one is worth a try. 

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