Barbecue on a stick is a very popular traditional Filipino dish. It is a popular street food in the Philippines, and is very similar to the Indonesian Satay . It is usually made from chicken or pork which is then grilled in a slightly sweet sauce on skewers. This version is made with chicken.
The recipe I give here may differ from the way others may make this, as almost everyone has their own version. This instructable will show how my family makes it. After reading it, feel free to make a version of your own!
Also, in my opinion, this is THE tastiest way to grill chicken.
Step 1: Find Ingredients
You don’t have to stick strictly to the given measurements of each ingredient .
Add as much or as little as you like of each per your personal preferences ( as long as you stick to the general proportions).
Feel free to substitute ingredients
All measurements are approximate.
– 3 lbs of chicken breast or chicken thigh fillets ( used in this recipe)
– 1 to 1 1/3 cups distilled white vinegar
– 1/2 cup tomato ketchup or banana ketchup, or both
– 1/3 to 1/4 cup soy sauce
– 1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
– 2 to 3 teaspoons garlic powder
– 1 1-gallon plastic zip-lock bag
Have all the ingredients and equipment? Move on to step 2 to start preparation!
Step 2: Cut the Meat
This is almost self- explanatory.
Cut the chicken breast or thigh fillets into small square-ish pieces, or into small, short strips. Remove any fat or skin, and discard the fat if you don’t like big fat pieces (some people do). It is OK to leave just a little fat on, as it will cook off in the grill.
If you want a tasty treat, save any chicken skin. You can put on the grill to crisp it up while brushing it with the marinade. It is very tasty.
Step 3: Make the Marinade
Remember, you can substitute ingredients with similar ones that you may have on hand. For example, you could use rice wine or apple cider vinegar instead of white vinegar. You probably got the point by now.
Anyway, combine all the other ingredients ( vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag.
Step 4: Marinate the Chicken
Put the cut chicken pieces into the bag. Seal the bag, and move it around to help mix the marinade around.
Again, make sure the the bag is sealed, or even double bag it. Place bag on a plate or in a large bowl.
let sit in the refrigerator for 2 hours or overnight.
Step 5: Skewer the Chicken
Take out the chicken from the bag. Save the used marinade, as we will make it into sauce later.
Put the marinated chicken on the skewers, and put the pieces close together. Make sure you leave enough room on the ends of each skewer so you can hold them while you eat.
You don’t have to soak the skewers, as the chicken, dripping wet with marinade, will soak the skewers on its own.
Step 6: Make the Sauce
This is fairly simple. You can do this while you wait for the charcoal to be ready, or any other time before you start cooking the chicken.
Take the marinade that you saved from the chicken earlier (in step 6) and heat it up in a small saucepan on medium heat until boiling.
This is an extra step to ensure that the marinade is safe enough to use as a glaze and/or dipping sauce.
If you want the sauce to become a glaze on the chicken, then add about a teaspoon or tablespoon of sugar to the the marinade when it is near boiling.
Allow to cool down a little bit.
Step 7: Heat Up the Grill
Heat up the grill to about 300 degrees. While you are grilling the chicken, you will be opening the grill a lot, which means that when you are grilling the gauge will display the temp as about 155- 220 F, although the coals and the grill grate will still be at 300 degrees.
Step 8: Start Grilling!
Put the skewers of chicken on the grill. Flip every 2-4 minutes, or continuously flip. Every so often, brush on some of the sauce you made earlier in step 6.
Cook until well done ( or however you like them).
Step 9: Enjoy!!!
You now have some delicious Filipino BBQ chicken all ready for you to eat! Now you can either take the meat off the skewers and eat it that way, or you can eat it traditional style: just hold the skewer and eat!
The best way to eat this is with some grilled vegetables and some steamed white jasmine rice.
Feel free to comment if you have any ideas for improvements, or if you think you can make it better, etc.
Barbecued chicken is a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. However, both has it’s distinct flavor that everyone loves. Others may call it grilled chicken as it is done indoors under a grill while barbecuing is done outdoors on a barbecue. Whatever it is the process is just the same cooking it hot in charcoal or electric grill as I do, since we don’t have any place from the building for charcoal grilling. Nonetheless, my electric grill if just fine for easy grilling of chicken as it has an easy adjustment if you want it cooked low and slow or hot and fast, but for chicken meat it needs both to achieve a fantastic result …well done from the inside and a bit crispy on the outside.
Just like pork barbecue, chicken barbecue is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the chicken is all ready for grilling.
Chicken on the Grill
6 pcs. chicken , cleaned
1/2 cup of Mama Sita’s barbecue marinade
1 whole garlic, peeled & smashed
1 medium size lemon, juiced
1/2 tsp. ground black pepper
1 tbsp. Maggi magic sarap
1 pinch MSG (optional)
Instructions for Cooking
Make the marinade by combining the garlic, mama sita’s marinade, juice of 1 lemon, msg., maggi magic sarap, and ground black pepper in a bowl. Stir to mix.
Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil for basting.
Put on the chicken into bamboo or metal skewers for easy turning.
Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
Remove from the grill and transfer to a serving plate.
Serve with steamed rice.
Share and enjoy!
Baste the chicken with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.
Maqluba is a Levantine dish popular in Jordan, Syria, Lebanon, Iraq, and Palestine. The name literally means “upside down” because the meat, vegetables, and rice are stacked in a handleless pot to cook, then flipped over and placed on a large tray for serving.
These days Maqluba is described as a one pot dish, which I suppose it could be; assuming you don’t count the pot you stew the meat in, and the pan you fry the veggies in. Not to mention the bowl you soak the rice in, and if you’re adding vermicelli and pine nuts the pan you brown the pasta and nuts in.
Maqluba is very similar to Paella which is also a one pot dish composed of meat or seafood, veggies, and rice. Considering that many parts of Spain was under Moorish rule for a total of about 800 years it would be fair to say that Paella is the Spanish version of Maqluba or vice versa.
It is honestly the only Arabic dish I can claim to have mastered. After years of making Maqluba I’ve finally gotten it right every single time. It’s really not that difficult to make, it’s just tedious due to all the steps in the recipe and the time it takes to make it. If you count the time it takes to soak the rice this dish takes all day to make, at the very least about 3 hours. But it is truly worth the time and effort.
Maqluba is typically made with stewed meat, either lamb, beef, or chicken; fried vegetables such as potatoes, cauliflower, or eggplant; and rice. All the ingredients are stacked in that order into a large deep pot preferably without handles. Of course you can omit the meat and make a vegetarian dish.
There are “enhancements” you can add to make the dish fancier. Some folks like to mix vermicelli and even garbanzo beans in the rice before cooking, then sprinkle it with pine nuts before serving. And of course in our family I slip tomato wedges between the meat before cooking, and some of us like to top the cooked dish with corn kernels and plain yogurt. In short I suppose each family has it’s own version on how to cook and eat Maqluba. But one thing is certain, it’s delicious!
Here’s how we make it at our house, but first here’s a quick tip. When making Maqluba use a deeper pot with no handles (a maqluba pot is the best, but hard to find in the US, you may find one at a middle eastern grocery store) and a lid, or a pot with removable handles or handles that aren’t too close to the pot lip. This will make flipping it over easier as handles can block the tray you flip it on to from laying flat on top of the pot. The pot has to be deep enough to layer the ingredients and still have enough space for the rice to expand as it cooks.
4-5 Cups Long Grain Rice
1 Tbs. Turmeric Powder
1/8 Cup Olive Oil
8-10 pieces of meat (lamb, beef, or bone in chicken thighs)
1 Large Onion, cut in chunks
1 Tbs. Garlic, crushed
1 Tbs. + 1 Tsp. Ground Cumin
1 Tsp. + 1 Tsp. Ground Nutmeg
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1 Box Stock (beef or chicken depending on the meat you use)
1 Large Cauliflower, cut into chunks
1 Large Eggplant, cut into rounds
3 Potatoes, peeled and cut into rounds
Oil for frying
2 Tomatoes cut in wedges
6 Cloves of Garlic, peeled
1 Can Garbanzo Beans, drained (Optional)
1/2 Cup Pine Nuts (Optional)
1 Can Corn Kernels (Optional)
1 Cup Fresh Plain Greek Yogurt (Optional)
Place rice in a big bowl and cover with water.
Add Turmeric to water and stir until it is evenly distributed and water turns yellow. Set aside for at least 2 hours. Check periodically as the rice will absorb the water. If all the water is absorbed add more and stir.
Heat olive oil in a stock pot.
Saute onions in hot oil until it starts to turn translucent.
Add crushed garlic and cook another minute, stir to keep from burning.
Add meat, 1 Tbs. Cumin, 1 Tsp. Nutmeg, salt, and pepper. Cook until meat starts to brown.
Add stock and then add water to completely cover the meat.
Let simmer until meat is tender and fully cooked. About 2 hours. Set aside when done.
Meanwhile place about 1″ oil in frying pan.
Fry your veggies until cooked and drain on paper towels. Set aside.
If using Vermicelli and/or Pine Nuts: Melt about 1 tbs. butter in a small frying pan. Add vermicelli and cook until it starts to turn brown, stir constantly to keep from burning. Remove from pan and set aside. Repeat this procedure with Pine Nuts.
When ready to stack meat in the pot:
Spray bottom and sides of pot with cooking spray.
Drain rice then stir in vermicelli noodles and/or garbanzo beans if using.
Starting with the meat, remove meat from pot it was cooked it, reserve the broth do not discard.
Arrange meat at the bottom of the pot.
Slip garlic cloves and tomato wedges between the meat.
Sprinkle meat with 1 tsp. cumin and 1 tsp. nutmeg.
Arrange veggies on top of meat.
Pour rice mixture over the veggies and smooth out to make the top flat.
Gently pour reserved broth over the rice. Fill until the broth just covers the rice, if you don’t have enough broth add water.
Cover with lid and simmer over medium heat until rice is cooked. Check every 10 minutes or so to make sure the liquid has not all evaporated before the rice is cooked. If you need to add more liquid, either broth or water. This takes about 30 minutes.
If the rice is cooked and you still have liquid remove lid and raise the heat for about 5 minutes so that the rest of the liquid evaporates. Be careful not to burn the bottom. Or you can carefully drain extra liquid before flipping.
When rice is cooked and there is no more liquid remove pot from lid. Let rest about 5 minutes.
Flip over onto a large tray.
Garnish with cooked Pine Nuts on the meat if desired.
Serve with bowls of corn kernels and plain yogurt.
Looking for something quick, easy, and delicious for dinner? Well nothing’s easier than a stir fry. Try this Cashew Chicken. It takes a bit more time than your average stir fry, but it’s so worth it! Served over a bed of steamed rice or noodles it’s simply delicious.
This was a family favorite which I haven’t made if a very long time. I don’t know why it was forgotten, but I recently re-discovered this delicious dish and will definitely be making it more often.
This time I used fresh asparagus simply because I had a big bunch of it in the fridge, but it can be made with broccoli, green beans, or any type of fresh veggies you have on hand. I fry the chicken and cashews separately before adding them to the stir fry, that’s the extra step the recipe requires. It gives the chicken a bit of crunch which goes great with the crunch from the cashews, baby corn, and water chestnuts, you can find canned baby corn and water chestnuts at any Asian market. I also don’t over cook the fresh veggies, I like to keep them green and crisp.
Here’s the recipe! Again it goes great with noodles or steamed rice!
4 Boneless Skinless Chicken Thighs, cut into bite size cubes
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Cup Whole Cashews
Oil for frying
1/4 Cup Sesame Oil
1 Large Onion Sliced
1 Tbs. Fresh Garlic Minced
1 Can Baby Corn, drained and cut each ear in half
1 Can Sliced Water Chestnuts
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
1/2 Cup Soy Sauce
1/4 Cup Oyster Sauce
1 Tsp. Cornstarch dissolved in 1/2 Cup of water
Heat about 1″ oil in a frying pan.
Combine cornstarch, garlic powder, salt, and pepper in a shallow dish.
Dredge chicken cubes in cornstarch mixture and drop into hot oil.
Fry chicken until done and all sides are browned.
Drain on paper towel and set aside.
Heat about 1 Tbs. oil in a small frying pan and saute cashews until golden brown.
Keep stirring cashews while cooking so they don’t burn.
Place cashews in a small bowl and set aside.
Heat sesame oil in a wok or large skillet.
Cook onions in wok until slices start to soften and become translucent.
Add garlic and cook another minute.
Add asparagus and cook until they are bright green.
Add baby corn and water chestnuts and cook another minute or two.
Add soy and oyster sauces and stir until combined.
Stir in dissolved cornstarch and stir until sauce starts to thicken.
Cooking turkey in a foil tent lets it steam in its own juices, resulting in more tender meat – then remove the foil and turn up the heat to get crispy skin
Looking to cook the perfect turkey? Follow our expert guide to cooking turkey here, and make our recipe below. There are no timings on this recipe, because we have included how to calculate how long to cook your turkey for in the recipe.
STEP 1 Remove the turkey from the fridge at least an hour before cooking and heat the oven to 220C/fan 200C/gas 7. Calculate the cooking time – allow 30 minutes at high heat, then 30 minutes per kilo after you have reduced the heat. So a 5kg turkey will take three hours in total.
STEP 2 Put the sliced onions into the roasting tin. Put the turkey on a rack and then put the rack into the roasting tin. Drizzle the turkey with olive oil, and season well. (If you’ve brined the turkey, skip the seasoning as it will be well seasoned already.)
STEP 3 Pour 2 cups of boiling water into the tin with the onions and cover the whole thing with a double layer of foil. Make sure that it’s well sealed around the edges. Put the tray in the oven and cook for 30 minutes, then reduce the temperature to 200C/fan 180C/gas 6 for the remaining cooking time.
STEP 4 After 11⁄2 hours remove the foil and close the door. Don’t open it again until the cooking time is up. To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast — the juice should run clear. If it is pink, leave it for another 20 minutes and test again. Alternatively insert a digital thermometer into the thickest point – it is cooked when it reads 72C.
STEP 5 Take the bird from the oven, remove the onions, then strain the juice in the bottom of the tin into a large jug to settle. The fat will rise to the top, leaving the turkey and onion juice beneath. Skim off the fat and use the juice to make a gravy if you wish or serve as it is. Leave the turkey to rest in a warm place covered with foil for 1 hour, then carve.