Chicken Kamayan Platter with Rice and Fresh Vegetables

Ingredients

For the recipe

• 800 g boneless, skinless chicken thighs, opened out to an even thickness
• 75 ml (5 tablespoons) soy sauce, divided: 45 ml for the chicken and 30 ml for the dipping sauce
• 75 ml (5 tablespoons) calamansi juice or lemon juice, divided: 45 ml for the chicken and 30 ml for the dipping sauce
• 2 tablespoons neutral cooking oil, divided
• 4 teaspoons brown sugar, divided: 3 teaspoons for the chicken and 1 teaspoon for the dipping sauce
• 4 garlic cloves, finely grated
• 1/2 teaspoon freshly ground black pepper
• 300 g uncooked jasmine rice
• 500 ml water for the rice, or the amount specified on the rice package
• 300 g cucumber, washed and sliced
• 300 g ripe tomatoes, washed and cut into wedges
• 60 g red onion, peeled and thinly sliced
• 30 ml (2 tablespoons) drinking water for the dipping sauce
• 1 small fresh chili, washed and thinly sliced, optional

Instructions

1. Marinate the chicken: In a bowl, mix 45 ml soy sauce, 45 ml calamansi or lemon juice, 1 tablespoon oil, 3 teaspoons brown sugar, the garlic and black pepper. Add the chicken, turn to coat, cover and refrigerate for 20 minutes. This short marinade is included in the 25-minute prep time. Wash hands, utensils and surfaces after handling raw chicken; keep them separate from the vegetables and cooked food.
2. Prepare the accompaniments while the chicken marinates: Slice the cucumber, tomatoes and red onion, then cover and refrigerate. In a clean bowl, mix the remaining 30 ml soy sauce, 30 ml citrus juice and 1 teaspoon sugar with 30 ml drinking water. Add the optional chili and divide between four small dipping bowls. This sauce uses fresh ingredients and must not contain any marinade that touched raw chicken. During the last 10 minutes of marinating, preheat a clean outdoor grill to medium-high, about 200-220 degrees C / 390-430 degrees F.
3. Cook the rice: Rinse the rice in a sieve until the water is less cloudy, then drain well. Put it in a saucepan with a tight-fitting lid and add 500 ml water, unless the package specifies a different amount. Bring to a boil, cover and reduce the heat to very low. Cook gently for about 15 minutes without lifting the lid, then remove from the heat and leave covered for 10 minutes. Follow the package cooking time if it differs. Fluff with a clean fork; if the grains are still firm and the pot is dry, add 2 tablespoons water, cover and cook on low for a few more minutes.
4. Grill the chicken while the rice cooks: Lift the chicken from the marinade and let excess liquid drip off. Discard the used marinade. Brush the chicken lightly with the remaining tablespoon of oil and place on the preheated grill. Cook for approximately 7-9 minutes per side, turning with tongs and moving away from flare-ups as needed. Check the thickest part of each piece with a food thermometer: the chicken must reach at least 74 degrees C / 165 degrees F. Thickness and grill heat will affect the cooking time.
5. Rest and portion: Transfer the cooked chicken to a clean board with clean tongs and rest for 5 minutes. Cut into bite-sized pieces. Keep the raw-chicken bowl, utensils and juices away from the cooked chicken and serving platter.
6. Assemble and serve: Place the rice on a large, clean, food-safe platter and arrange the chicken, cucumber, tomatoes and red onion around it. Serve the dipping bowls separately. Everyone should wash and dry their hands before eating. Use serving utensils to move food from the shared platter onto individual plates, then pinch together a small amount of rice and chicken for each bite. Let each bite cool enough to handle comfortably. Serve promptly; offer spoons and forks too. Allow about 55 minutes total, with vegetable preparation during marinating and chicken grilling while the rice cooks.