Imagine a sizzling Filipino chicken barbecue skewers scent wafting through the air, immediately transporting you to the bustling streets of the Philippines. That’s what got me when I chanced upon these delightful Filipino barbecue skewers at the Philippine Embassy on Wheels in Al-Khobar last weekend. So, the day after (that was yesterday), I prepared and enjoyed this recipe at home. Practically having one of the beloved recipes from the heart of Filipino cuisine.
Marinated in a blend of traditional spices, succulent pieces of meat are threaded onto bamboo sticks ready for the grill. This article will guide you through the essential ingredients that make Filipino barbecue skewers a unique and mouthwatering experience. From the tangy calamansi juice to the sweet banana ketchup, we’ll unveil the secrets to creating an authentic Pinoy barbecue at home. These are also recently called Filipino chicken kebabs.
Ingredients for Filipino Chicken Barbecue Skewers
Creating the perfect Filipino chicken barbecue begins with a tempting blend of ingredients that infuse the chicken with a balance of sweet, tangy, and savory flavors. This recipe utilizes chicken thighs for their juiciness and ability to hold up to grilling without drying out. Let’s go then.
How to Make Filipino Barbecue Skewers
Marinade Ingredients:
- Chicken thighs, boneless and skinless
- Garlic
- Lemon juice (or calamansi juice for a more authentic flavor)
- 7Up or Sprite soda
- Soy sauce
- Brown sugar
- Banana ketchup
- Oyster Sauce
- Salt and ground black pepper to taste
Basting Sauce Ingredients:
- leftover marinade
- soy sauce
- Brown sugar
- Banana Ketchup
- Olive Oil
Additional Requirements:
- Bamboo skewers (pre-soaked in water to prevent burning)
The marinade works its magic best when the chicken is left to soak in these flavors overnight, locked tightly in an airtight container. When ready to cook, a basting of the sweet and savory sauce adds a final touch, ensuring your barbecue is irresistibly moist and deliciously glazed.
Directions
Step 1: Marinate the Chicken Begin by taking your boneless chicken thighs and thoroughly mixing them with the prepared marinade—a delectable concoction of finely minced garlic, zesty lemon or calamansi juice, umami-rich soy sauce, sweet brown sugar, and tangy banana ketchup and white soda (7Up of Sprite). Ensure that the chicken pieces are well-coated, then place them into an airtight container, let the marinade work its magic overnight in the refrigerator, allowing the flavors to deeply penetrate and tenderize the meat.
Step 2: Prepare Your Grill and Skewers While your chicken is soaking up the flavors, prepare for the grilling process. Start by soaking your bamboo skewers in water for at least 10-20 minutes to prevent them from burning when placed on the grill. Preheat your grill to medium-high heat, ensuring that it’s ready to deliver that coveted smoky flavor and beautifully charred exterior to your chicken.
Step 3: Skewer the Chicken After the chicken has marinated, thread the pieces onto the pre-soaked bamboo skewers. For uniform cooking and presentation, try to keep the pieces evenly sized and spaced when skewering.
Step 4: Grill the Chicken With the grill preheated to medium-high heat, place the chicken skewers on the grill. Cook the chicken, turning occasionally, until the meat is thoroughly cooked through. The recommended cooking time varies, but you should typically aim for about 10-15 minutes, depending on the thickness of the chicken and the heat of the grill. Keep an eye on the grill to prevent over-charring.
Step 5: Baste the Chicken While grilling, regularly baste the chicken with the basting sauce. This technique not only infuses additional flavor but also helps to keep the chicken moist and creates a tempting caramelized glaze.
Step 6: Check for Doneness. The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer. Once cooked, let the chicken rest for a few minutes before serving to let the juices redistribute.
Step 7: Serve and Enjoy. Serve the Filipino chicken barbecue skewers hot off the grill with a side of your choice, such as rice or a fresh salad, and enjoy the delightful mixture of sweet, savory, and tangy flavors.
Recipe Tips
- Marination Magic: Always marinate the chicken overnight to ensure every bite is bursting with flavor. If pressed for time, 4 hours would be enough to marinate the chicken meat.
- Basting Brilliance: Don’t shy away from basting the chicken pieces generously and frequently while they are on the grill. This practice amplifies flavor and moisture, creating a more succulent barbecue experience.
- Skewer Savvy: Bamboo skewers are your best friend when making barbecue. They aid in easy handling and help the chicken to cook evenly. Remember to soak the skewers before threading the chicken to prevent them from burning.
- Cutting Technique: For even and quick cooking, slice chicken thighs into strips of consistent thickness. Make shallow horizontal cuts on the chicken pieces before threading them onto skewers. This helps the marinade to better penetrate the meat and results in a quicker cooking time on the grill.
- Grilling Mastery: Maintain a medium-high heat for a smoky flavor and tenderness. Use direct heat to get crispy edges, but avoid keeping the chicken over hot coals for too long to prevent burning.
Filipino Barbecue Skewers Recipe
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 0 hours
- Category: appetizer
- Method: cooking
- Cuisine: Filipino
Description
Juicy chicken marinated in a blend of sweet and savory sauces, skewered and grilled to perfection.
Ingredients
- Chicken thighs: 1.5 kg, boneless
- Garlic: a garlic bulb, finely minced (6 cloves garlic would be enough if you are not fond of it)
- Lemon juice: 4 tablespoons (or calamansi juice for a more authentic flavor)
- Soy sauce: 1/2 cup, for that umami depth
- Lemon-lime soda (7Up or Sprite): 1/2 cup, to help in tenderizing the chicken pieces
- Brown sugar: 1/2 cup, to add a touch of sweetness
- Banana ketchup: 1/4 cup, for a hint of tang
- Oyster Sauce: 4 tablespoons, for additional umami taste
- Salt and ground black pepper to taste
Basting Sauce Ingredients:
- 1/4 cup of the marinating sauce (taken after the chicken pieces were taken out of it)
- Soy sauce: 3 tablespoons
- Brown sugar: 2 tablespoons, for caramelization
- Banana ketchup: 1 tablespoon
- Olive Oil: 4 tablespoons, to ensure moistness in the chicken pieces
Instructions
Prepare the marinating sauce by mixing them in a deep bowl and ensuring that the brown sugar has dissolved.
Mix the boneless chicken thighs with the marinate and make sure that all the pieces are well coated.
Cover the bowl and marinate in the fridge for at least 4 hours. Overnight is best.
One hour before grilling, soak your bamboo or wooden skewers in water to prevent them from burning when placed on the grill.
Preheat your grill to medium-high heat. While waiting, thread the chicken pieces on to the skewers. For uniform cooking and presentation, try to keep the pieces evenly sized and spaced when skewering.
Place the chicken skewers on the grill. Cook the chicken, turning occasionally, until the meat is thoroughly cooked through, around 10-15 minutes. While grilling, regularly baste the chicken with the basting sauce.
Check for doneness. Once cooked, let the chicken rest for a few minutes before serving to let the juices redistribute.
Serve the Filipino chicken barbecue skewers hot off the grill with a side of your choice, such as rice or a fresh salad, and enjoy the delightful mixture of sweet, savory, and tangy flavors.
