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.
INGREDIENTS :
– 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
EQUIPMENT :
-Bamboo skewers
– 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.
A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice
Ingredients
whole chicken, about 1.8kg
two thumb-size pieces root ginger
1 stick lemongrass, bashed with a rolling pin
1 lime, cut into quarters
70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes, any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar, any type
200g green beans, trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts, crushed (optional) basmati rice, to serve
Method
1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Happy Fall!!! {enter all the fall emoji’s you can think of!}
I’m sure you guys have noticed, but I’ve been waiting for the official start of fall and finally, it has arrived, I am pumped!
It’s my favorite time of year. So much to look forward to over the next three-ish months. So much to do, so much excitement and of course, so much awesome food! The food is my favorite thing about fall, it’s THE BEST.
Clearly, I NEEDED to start off autumn with a roasted chicken. It’s just the quintessential fall thing to do. When I was a kid roasted chicken was my mom’s thing. It was one of the handful of dinners she would make, and she’d only make it on a Sunday night. She’d do all the prep for the chicken, roast it, check it, baste it, add more butter… Dad would make the rice, and possibly some kind of green, but I must admit, the greens were kind of scarce.
SIDE NOTE: Dad used to ALWAYS eat salad every night for dinner, no matter what he was making us kids. He’d literally mow giant bowls of salad for dinner…the rest of just weren’t into that. Since I started cooking (and making food other than chicken and rice) dad has changed his ways, but he still loves a good salad.
Mom would always attempt to make bread in her bread machine…but most of the time she’d start the bread at like five or six and with a four-hour cooking time, the bread was normally served after dinner, but before dessert. Either that or she’d throw loaf of bread in the oven from the store, BUT, there was an 85% chance she’d burn the bread. I am not trying to be harsh on her, but she is notorious for burning bread and or starting it way too late, and she’ll fully admit to it too. It’s just mom and we all love her for it.
Anyway, I think my point in all this was, that to me, a roasted chicken symbolizes fall and family dinners. It’s such a loved meal for me solely for that reason. Well that and I swear, no one makes a roasted chicken better than my mom. Her secret? Salt, pepper, chicken broth, Vegata seasoningand umm, butter.
Butter is a must, you knew that one was coming. She made it simple, but GOOD.
I kind of fancified her chicken a bit though and stuffed a whole bunch of goat cheese and fresh herbs under that chicken skin. Oh my gosh, I know. WHAT!
Yes, I somehow found a way to add cheese to a classic like roasted chicken. I think I have issues.
WHATEVER. Everyone’s got issues. I can deal with it. Cheese rules, especially goat cheese. So it’s totally cool.
I still kept the actual process of roasting the chicken simple and easy. I know the title sounds kind of fancy, but it’s really not, it’s a simple, easy meal to make for your family… or maybe even just for one. Then you can just eat the leftovers all week long. YUM!
Ok, so what else!
You’ve got the goat cheese stuffed under that skin. You also have some caramelized walnuts, sage and just a little rosemary in there too. From there you just rub the chicken with a little olive oil, salt + pepper. Oh, and butter…of course.
Then throw some grapes in a roasting pan and place the chicken on top of the grapes and roast away! Don’t be weirded out by the roasted grapes. They’re kind of my new favorite thing!! I love, love, love using grapes in a savory way like this and the flavors pair so perfectly with the flavors from the chicken + goat cheese. It’s kind of magical. <–Truth.
OH! And one of the most important parts is the apple cider. You know how some people baste their chicken with chicken broth? Or maybe you don’t baste your chicken, I don’t know, but today we are basting our chicken in a reduced apple cider sauce. It’s sweet and makes for the most perfect, golden caramelized skin. If you’re a lover of the skin (which oddly not a single soul in my family is), than you will LOVE this little step.
Plus, it really helps to keep the chicken moist and tie in all those awesome fall flavors!
*Lastly, for those of you who saw this post earlier today. I want to you to know that your efforts to contact Pinterest on my behalf of my issue have worked! Pinterest finally contacted me to let me know that we have been removed from their blacklist. They apologized for the inconvenience and said that, “Occasionally good websites get caught in the mix when we’re looking for spammy sites. This shouldn’t happen again, however, please let us know if it does”. Thank you all for being such AWESOME loyal readers. You have no idea how much this means to me. 🙂 Tieghan
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
THE RECIPE
fall harvest cider roasted chicken with walnut goat cheese + grapes.
You’ve got the goat cheese stuffed under that skin. You also have some caramelized walnuts, sage and just a little rosemary in there too. From there you just rub the chicken with a little olive oil, salt + pepper. Oh, and butter…of course.
prep time20minutes
cook time1hour20minutes
total time1hour40minutes
servingsservings
calories537kcal
INGREDIENTS
1/2cupraw walnuts
2tablespoonshoney
8ouncesgoat cheesesoftened
2tablespoonsfresh sagechopped
2teaspoonsfresh rosemarychopped
2tablespoonsolive oil
salt and pepperto taste
1poundwhole chicken4-5
1cloveshead of garlicbottom sliced off to reveal the
2applesquartered
4tablespoonsbutter
1 1/2poundsfresh red grapes
3cupsapple cider
INSTRUCTIONS
Preheat the oven to 425 degrees F.
Place a small skillet over medium heat. Add the walnuts + honey and cook until toasted and caramelized, about 5 minutes. Remove the walnuts from the skillet and spread out on a plate in a single layer. Allow to cool and then finely chop the walnuts.
In a small bowl, mix together the goat cheese, chopped walnuts, sage and rosemary.
Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Generously salt and pepper the inside of the chicken. Stuff the cavity with the garlic and 1 quartered apple. Slide your hand between the meat and skin of the chicken and then carefully stuff the goat cheese mixture under the skin, pushing it as far back as you can get it without actually ripping the skin. Depending on the size of your chicken, you may not use all the goat cheese. If this is the case, just sprinkle the goat cheese around the grapes before roasting.
Rub the chicken all over with olive oil and then sprinkle generously with salt + pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the grapes and remaining apples in a roasting pan or large cast iron skillet. Drizzle with salt, pepper and olive oil. Add a few fresh sage leaves and any remaining goat cheese.
Place chicken onto the grapes. Add four tablespoon size pats of butter around the chicken.
Roast the chicken for 1 to 1 hour 15 minutes, or until the juices run clear when you cut between a leg and thigh. Add the cider to a medium size pot and bring to a boil, reduce the heat and simmer until it thickens and is reduced by about half. Halfway through cooking the chicken, brush the bird with half of the cider. About 5 minutes before the chicken is done cooking, brush it again with the remaining cider. If desired, you can also reserve some cider for serving.
Allow the chicken to sit for 10-20 minutes, covered with foil and then slice and serve!
RECIPE NOTES
*To intensive the cider flavor you can also brine the chicken in cider overnight. Add the chicken to a LARGE pot or even a plastic box of some sort. Pour over 16 ounces of apple cider and then add enough water to cover the chicken completely. Add 1/2 cup kosher salt and 2 tablespoons chopped fresh sage + rosemary. Cover and place in the fridge overnight. The next day, remove the chicken from the brine and pat completely dry, follow the directions above.
Come on, doesn’t this fall harvest cider roasted chicken just make you feel all warm and cozy?!?! YES!
Fall gather juice broiled chicken with pecan goat cheddar + grapes.
Special equipment: 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.
Basic Barbecue Rub:
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
Cook’s Note
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.
One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat. Hence he has decided not to patronize any of the fast food style Korean barbecue joints.
There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag. The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu! The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.
To solve all these issues I’ve found a great Korean Kalbi recipe to make at home. I make it of our Sunday barbecue and it was a big hit with my family. I used thin cut boneless beef short ribs which I threaded on to bamboo skewers to make them into kebabs. You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.
I served this with steamed white rice, macaroni salad, and kim chee cabbage; it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).
Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.! We served it this way for my mom’s 80th. birthday party a few years ago.
Just in time for your Labor Day barbecue! Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
Ingredients:
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs. You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
Directions:
1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
3. Pour marinade into large ziplock bag.
4. Put meat into marinade and marinate in the fridge overnight.
5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you’re not making kebabs then cook ribs on the grill until done.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!
One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
