Filipino Barbecue Chicken

Filipino Barbecue Chicken


1.5kg. chicken portions
1-330ml. tin 7-up
¼c. light soy sauce
2tbsps. Worcestershire sauce
1tsp. Tabasco
1tbsp. crushed garlic
1tbsp. paprika
tsp. salt
½tsp. ground black pepper
2tbsps. light soy sauce
2tbsps. honey
1tbsp. vegetable oil


Put the ingredients, except for the chicken, in a bowl and mix together. Add in the chicken, mix well and refrigerate for a couple of hours or overnight.

Bring the chicken back to room temperature. Spear on metal or bamboo skewers, leaving gaps between each piece for the heat to circulate in. Grill on the barbecue, on low heat for about 15 minutes on each side. When one side is done, brush with the glaze. 
Cook the other side, then baste with the glaze again. Turn over briefly to set the glaze with the heat.Glaze:
Mix together and use to glaze the chicken.