|4 cups||Guava juice|
|1 cup||Lime juice|
|2 tablespoons||Whole ginger, crushed|
|4 eaches||Garlic cloves, crushed|
|1 cup||White wine vinegar|
|1||Whole chicken, cut into 4|
|1 gallon||Guava juice|
|1 cup||Sherry wine vinegar|
|2||Whole smoked papaya|
|2 tablespoons||Chinese five spice powder|
|½ cup||Oyster sauce|
|3 tablespoons||Black pepper|
|Garnish: Black sesame seeds|
Marinade: Combine all ingredients and marinate chicken overnight, covered.
Glaze: Reduce guava juice to a glaze consistency. Add all other ingredients and blend. Remove chicken from marinade and pat dry.
Grill chicken and coat with glaze to finish. Sprinkle with black sesame seeds for garnish.
Yield: 4 servings
Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel
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