Entree: Nauru – Nauruan BBQ Chicken (Grilled chicken marinated in coconut and citrus with a sweet-savory Pacific-style glaze)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 4 bone-in chicken leg quarters, approx. 8 oz (225 g) each
- 1 cup (240 ml) coconut milk
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for the grill and basting
- 2 tbsp (30 ml) honey (optional, for extra glaze)
- 1 small red chili, thinly sliced (optional)
- 1/4 cup (15 g) fresh cilantro or pandan leaves, chopped for garnish

Instructions

1. Make the marinade: whisk together 1 cup (240 ml) coconut milk, 1/4 cup (60 ml) lime juice, 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) brown sugar, minced garlic, grated ginger, 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Reserve 1/3 cup (80 ml) of the marinade for basting and glaze.
2. Marinate the chicken: place the 4 bone-in leg quarters, approx. 8 oz (225 g) each, in a shallow dish or zip bag and pour over the remaining marinade. Refrigerate and marinate at least 2 hours, ideally overnight.
3. Grill the chicken: preheat a grill to medium-high (about 375–425°F / 190–220°C). Oil the grates. Remove chicken from marinade and grill skin-side down 6–8 minutes until char lines form, then flip and cook another 20–25 minutes, turning and basting frequently with the reserved 1/3 cup (80 ml) marinade mixed with 2 tbsp (30 ml) honey if using, until internal temperature reaches 165°F (74°C) and juices run clear.
4. Rest and serve: transfer chicken to a platter and let rest 5 minutes. Garnish with sliced chili and chopped cilantro or pandan. Serve with steamed taro, coconut rice, or grilled vegetables for a complete Nauruan-style meal.