CHICKEN BBQ SKEWER
Barbecue is big in Texas but I challenge you to give this filipino version a try! What’s most notable about filipino recipes is the play on sweetness with savory meats. These chicken skewers are succulent and full of flavor.
CHICKEN BBQ SKEWER RECIPE makes 8-10 skewers
INGREDIENTS
2lbs boneless skinless chicken thighs
2 cups banana ketchup
4 garlic cloves finely minced or 1 tbsp garlic powder
1 tbsp onion powder
1/2 cup soy sauce
1/2 cup cane vinegar (preferably Datu Puti brand you can sub rice wine vinegar or white vinegar in a pinch)
1/2 cup brown sugar
1/4 cup pineapple or mango juice
1/4 tsp salt
1/4 tsp pepper
wooden skewers
DIRECTIONS
Slice the chicken thighs into long strips, going against the grain
In a bowl combine the banana ketchup, minced or powdered garlic, onion powder, soy sauce, cane vinegar, brown sugar, fruit juice, salt, and pepper. Whisk well to combine, the sugar doesn’t have to be totally dissolved
Add chicken to the bowl and massage the marinade into the meat well. Cover and allow to rest in the refrigerator over night or at least 4-5 hours. Now is a good time to soak your wooden skewers as well.
Fire up your grill when you are ready to cook. Take each strip of chicken and allow excess marinade to drip off. Weave the chicken onto the skewer, imagine the meat making an S shape. Allow some room between the meat, do not cram everything together because that will prolong your cook time.
When your skewers are about half way cooked (6-8 minutes) baste the excess marinade generously over the meat and continue to grill. It should take about 12-15 minutes per skewer but always double check with a thermometer that the chicken is at least 160F at the thickest part.
