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by Liza Agbanlog6 Comments
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Summertime is my favorite time of the year because the days are warm and I get to do more activities outside. This year, my husband and I have been spending more time in our lush backyard. Hummingbirds fly around and I love listening to the birds sing. Furthermore, I love the smell of the fragrant honeysuckles and roses while sipping my morning coffee. I spend my mornings cutting flowers for my vase and picking strawberries and blueberries. We have used the charcoal grill a couple of times to cook some meat and vegetables. Some of my family’s favorite dishes to grill include pork barbecue, Korean barbecue ribsand grilled eggplant salad. This Filipino chicken barbecue is a new dish that has become an instant family favorite
This chicken barbecue recipe is inspired by our favorite local Filipino restaurant. Boneless skinless chicken thighs are marinated overnight, skewered on bamboo sticks and cooked on a barbecue grill. Basting the chicken regularly while on the grill is an important step for a mouth-watering and appetizing chicken barbecue. These tender and tasty chicken skewers are a crowd pleaser and will definitely be on our list of favorite summertime foods to grill. Enjoy!
INGREDIENTS:
Chicken thighs – Chicken thighs are moist, flavorful and have less chance of drying out when grilled.
Marinade: The marinade consists of garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce.
Basting sauce: The basting sauce consists of soy sauce, brown sugar, ketchup and sweet chilli sauce. It keeps the chicken moist and makes it taste better.
Bamboo skewers – Use bamboo skewers for easy handling and to hold and flatten the chicken thigh
HOW TO MAKE FILIPINO CHICKEN BARBECUE:
To make these tasty and appetizing Filipino chicken barbecue skewers, first marinate the chicken thighs overnight. The marinade consists of a mixture of chopped garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce. Then, next day, thread the chicken onto soaked bamboo skewers and cook on a preheated barbecue grill. Afterwards, baste the thighs regularly with a mixture of soy sauce, brown sugar, ketchup and sweet chilli sauce.
In a large Ziploc bag, combine the garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce. Add the chicken thighs, seal and massage the bag to ensure each piece is coated completely. Refrigerate and marinate overnight.
Soak the bamboo skewers for at least one hour before using them.
Prepare the basting sauce by combining the soy sauce, brown sugar, ketchup and sweet chilli sauce.
Thread the chicken thigh onto the skewers, one piece of chicken on each stick.
Preheat grill or heat grill pan over medium heat. Grill the chicken, basting and turning every few minutes, until cooked through.
Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes.
The base ingredients of barbecue sauce usually include tomato sauce or ketchup, vinegar, and sweeteners, such as molasses or brown sugar. Other common ingredients include Worcestershire sauce, mustard, garlic, onion powder, and various spices, which can include paprika, cumin, and chili powder.
Oil – Olive or avocado oil is excellent to use to help crisp the skin. Spritzer – I use a combination of equal parts apple juice, apple cider, and water. Rub – You can use simple salt and pepper or a more complex spice blend like my BBQ Rub.
Applying a rub can also be useful, much like working with a thicker sauce. However, given that meat will always release juice as it cooks, increasing moisture and triggering BBQ sauce to slip and slide, we recommend sticking with the brûlée method. Generally, a kitchen torch is the tool of choice.
You should grill chicken breasts for about 10 minutes, flipping halfway through. Keep your grill on medium heat between 425 and 450 degrees, says grill manufacturer Weber.
The right time to brush the chicken with the barbecue sauce is about 10 minutes before the chicken is ready. By doing so, the sauce has enough heat and time to caramelize but not scorch.
A 15-minute sit at room temperature will make the chicken cook more evenly, helping you avoid a brown outside with a raw, undercooked inside. Solution: When you're gathering all of the ingredients for dinner, go ahead and take the chicken (in the plate or dish where it's stored) out of the fridge.
barbecue, an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat.
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Liza Agbanlog
