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Guyanese Barbecued Chicken

A chicken marinated in vinegar, water, ketchup, lemon juice, spices, and brown sugar, then barbecued or baked.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Guyanese Barbecued Chicken

Oven400°F
Timeabout one hour

Ingredients

Directions

Prepare

  1. Wash and trim away extra fat from chicken.

  2. Wipe over with vinegar and water.

Make the sauce

  1. Mix all other ingredients together in a pan.

  2. Heat to boiling point, then reduce to simmer for 10 minutes.

  3. Remove from heat and set aside.

Cook and baste

  1. Cook chicken over charcoal or in an oven at 400°F for about one hour.

  2. About 20 minutes before the meat is done, baste meat with sauce, turning the meat to baste each side.

  3. Continue cooking at a low heat, turning the meat regularly to keep it from burning.

Nutrition, whole recipe (rough)

413Calories
35 gProtein
16 gFat
35 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Ketchup + sugartop 8% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the meat that is cooked and basted in the sauce.
Ketchup
Adds sweetness and body, and helps the sauce brown on the meat.
Brown sugar
Adds sweetness and helps the glaze caramelise and darken during cooking.
Vinegar
Adds acidity that gives the sauce its sharp, tangy flavour.
Margarine
Adds fat that gives the sauce richness and a smoother mouthfeel.

The step that matters

Basting and turning the chicken. Sugar in the sauce darkens quickly over direct heat, so basting late and turning often lets the glaze set without burning, while the meat cooks through evenly.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, vinegar, ketchup, sauce, pepper, onion, sugar):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits about as well
  4. Grapefits less well

Fit is the average pairing score against chicken, vinegar, ketchup, sauce, pepper, onion, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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