Guamanian Chicken

Guamanian Chicken

My friend Janie first introduced me to Guamanian Chicken several years ago. She was taught how to make it from her sister in law who is from Guam.  Guam is an island territory of the United States located in the western Pacific Ocean.  When Janie first told me what the ingredients were in the chicken, I thought to myself no way, it won’t work, its missing sugar or something sweet in the recipe.  I was seriously wrong…

Guamanian Chicken is probably one of the most flavorful grilled chicken that I have ever tasted.  It’s made with a sauce or a marinade called finadene.  Finadene is pronounced fin-ah-den-ee and not “vinny dinny”  like I originally thought.  Finadene is a simple sauce made with soy sauce, vinegar, fresh lemon juice, sliced green onions and hot sauce.  You can adjust the heat by adding red peppers or omitting the hot sauce altogether.

After grilling a big platter of Guamanian Chicken, I like to serve it with fluffy white jasmine rice, and a bowl of finadene on the side for drizzling.  It’s easy to make and so delicious!  Enjoy!  Tessa

Guamanian Chicken Ingredients:

  • 4 pounds chicken hindquarters (cut up)
  • 1 cup soy sauce (I use low sodium)
  • 1/4 cup fresh lemon juice
  • 1/4 cup vinegar (I use rice vinegar)
  • 1 cup chopped green onions
  • 1 Tbs hot sauce

Grab a large bowl and add chicken.  Whisk together the soy sauce, lemon juice, vinegar, chopped green onions and hot sauce.  Add to chicken, toss well to coat, cover with plastic wrap and put in the refrigerator for about 4 hours or overnight.  Turn chicken occasionally.

Meanwhile, make the sauce below by whisking all the ingredients in a small bowl and set aside.  Put in the refrigerator until ready to use.

Finadene Sauce: (It’s the same as the marinade above, just half the volume)

  • 1/2 cup soy sauce
  • 1/8 cup lemon juice
  • 1/8 cup rice vinegar
  • 1/2 cup green onions
  • 1 1/2 tsp hot sauce

Now that the chicken has marinated.  Fire up your barbecue or indoor grill.  Cook chicken on medium to medium high heat until the juices run clear or the chicken has an internal temperature of 180 degrees.  Throw away the marinade…  Don’t even think about reusing it or drizzling it on the rice.  Remove chicken from grill, let rest 5 minutes and serve with rice and finadene sauce.  Makes about 6 servings.

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16 thoughts on “Guamanian Chicken

    1. Tessa Post author

      Thank you John! I hope that you do. It’s delicious! Thanks for stopping by!

  1. Raymund

    Vinegar and lemon is really good for grilled chicken, it brings out the good flavours on it. I think that the secret of other grilled chiken recipes as well like the Piri Piri and the Philippine Inasal

    1. Tessa Post author

      Thank you Raymund! I will check your site for those recipes. Hopefully you have them :).

  2. Sissi

    Can you post anything more mysterious than a recipe from Guam? I have never heard about any single recipe from this region (although I feel relieved at least I have heard about Guam ;-) ). Your photo is fabulous and the sour+hot is one of my beloved combinations, so I’m sure I would love this chicken. I have bookmarked it and will try making it soon.

  3. mjskit

    Thank you! Just what I was looking for! I have my old stand-by grilled chicken, but…that old standby can get too old if you don’t mix it up. This is a great recipe to mix it up with! I love the easy part and the marinade looks absolutely delicious! Saving it for this week’s grilled chicken!

    1. Tessa Post author

      Thank you MJ! This chicken is surprisingly easy and flavorful. I grill this dish quite a bit during the summer months.

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