Danny Baza Blas

Hit Play to Listen Finadene sauce in the middle of the dish

Pho Que! Podcast goes backyard for today's show Dante Gucci prepared barbecue ginger-chicken and medley of veggies on the back patio.

I enjoy making chicken dishes. This is one of my favorites. In the Filipino culture it’s called chicken adobo, which I love. In my Chamorro culture it’s called chicken kadun pika. I make modifications to this dish because that’s the artist in me, trying to always be creative.  Here’s a video:

I think drumsticks are my favorite part of the chicken to prepare these days. These were lime/chili-pepper blackened/grilled drumsticks which were prepared on Christmas Eve in a Big Green Egg barbecue grill. 

The first part is to marinade 4 chicken thighs in the juice of 4 fleshly-squeezed limes for at least an hour, more is better Preheat grill Mix 3tbs onion powder with 3tbs chilli powder, 1tbs salt Dust thighs with mix and immediately  Place thighs skin down on hot grill directly over heat and cover for 5 minutes Flip thighs and 3 minutes skin up over direct heat and cover for 3 minutes Place thighs away from direct heat and cover for 30 minutes Sit and cool for 10 minutes and enjoy