Guam Chicken
  • 2 chickens
  • 1 onion
  • 4 cloves garlic
  • 1 inch ginger
  • 1 C tamari
  • 1 C cider vinegar
Tamari can be found at Whole Foods or Asian markets.  It is similar to soy, but less salty and more rounded.  I use San J brand which is also wheat free.  This is good for those with low-carb or gluten free lifestyles.  If you substitute soy sauce the recipe may need to be modified.

  1. clean and wash the chicken
  2. cut in to 8 pieces or have you butcher do this for you
  3. cut the onion, garlic, and ginger into thin slices
  4. mix the tamari and cider vinegar in a large resealable plastic bag
  5. add the onion, garlic, and ginger slices
  6. add the chicken pieces
  7. seal the bag being sure to squeeze out as much excess air as possible
  8. gently squeeze the bag to distribute the marinade and make sure each piece of chicken is in contact with the marinade
  9. marinade in the refrigerator for 4 hours
  10. setup the grill for indirect cooking
  11. stabilize the temperature at 350 degrees
  12. place the chicken on the rack/racks in a single layer allowing a small space between each piece
  13. close the lid and cook for 90 minutes
  14. remove to a platter and allow to rest for 5 minutes
  15. serve with finadene sauce on the side