This month's (September 2013) Food and Wine cover photo is a grilled Filipino chicken. I followed the recipe pretty much as written and it turned out delicious. The main flavors of soy, garlic, star anise are supported by smokey charred grill marks. I loved it and will make it again, probably add some kind of spicy dipping sauce and more red pepper flakes to the marinade next time.
3 cups of water
1 cup coconut or cider vinegar
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/4 cup Asian fish sauce
10 cloves of garlic, crushed
2 tablespoons sugar
1 tablespoon crushed red pepper flakes
1 tablespoon black peppercorns
4 whole star anise pods
2 small (3 1/2 to 4 #) chickens cut into 8 pieces each
Oil to brush the grill
Salt and pepper to taste
Chopped fresh herbs such as cilantro, parsley or basil
In a large stainless bowl or zip lock bag, combine all of the ingredients except the oil, salt and pepper.
Add the chicken pieces, making sure they are covered with the marinade.
Refrigerate for at least 8 hours or overnight.
Drains the chicken and prepare the grill. Brush the grate liberally with the oil and grill the chicken, skin side down over medium heat, turning occasionally until they are lightly browned and charred and the internal temperature reaches 165 degrees.
Salt and pepper the chicken and top with some chopped fresh herbs.