Filipino Chicken BBQ on a Stick

Filipino Chicken BBQ on a Stick

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

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

Cut the MeatCut 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

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

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

Skewer the ChickenSkewer 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
Make the SauceMake 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

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!

Start Grilling!
Start Grilling!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!!!

Enjoy!!!
Enjoy!!!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.

Enjoy!


Filipino Chicken BBQ on a Stick
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Filipino Chicken BBQ on a Stick
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Ingredients
1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
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Chicken Katsu Donburi

Chicken Katsu Donburi

Chicken Kastu is a Japanese version of battered and fried boneless chicken pieces.  It can be eaten as a main dish or as part of a noodle or rice bowl where slices of the fried chicken is placed on top of noodles or rice.  If you place it over rice it’s called Katsu Donburi which is a Chicken Katsu rice bowl with eggs.

Katsu Don is one of my favorite Japanese comfort foods.  It’s very similar to my favorite Tendon or Tempura Donburi.  It’s pretty much made the same way, but instead of topping it off with Shrimp Tempura you top it off with  sliced Chicken Katsu.

So to make Katsu Don I make a couple of Chicken Katsu then use my recipe of Tendon.  Easy peasy!

First you make the fried chicken, I prefer to use boneless skinless chicken thighs so it stays tender and juicy.  I also find that thighs are tastier for this type of dish.  But if you want to use boneless breasts you can, just pound it into a thin piece for easier cooking without burning the batter.  I use Panko for breading, if you can’t find it at your grocery store you’ll definitely find it at an Asian Market.  Or you can use plain breadcrumbs.

Once you’ve got the chicken katsu done and set aside just follow the recipe for the Donburi Sauce and the Donburi itself.  In short skip the tempura part of the recipe. 

So here’s what you need to make Katsu Don at home.

Katsu Don

Ingredients:

2 Pieces Boneless Skinless Chicken thighs.

1/2 Cup Flour

1 Egg Beaten

1 Cup Panko bread crumbs.  Or plain bread crumbs

Oil for frying

Donburi Sauce – click here for the recipe

Donburi Egg mixture and bowl instructions – click here for the recipe

Directions:

Dry chicken thighs with a paper towel.

Place flour, beaten egg, and panko in 3 separate bowls.

Line bowls up in this order by your stove – egg, flour, panko – assembly line fashion.  Panko should be bowl closest to stove.

Heat oil in frying pan.

Roll chicken thigh in flour to coat all sides.

Dip in beaten egg.

Roll in Panko to coat all sides.

Shake off excess panko.

Place in hot oil.

Cook until both sides are golden brown.

Drain on rack and set aside.

Make Donburi Sauce and Donburi Bowl click here for those recipes.

Slice fried chicken thighs into 1′ pieces and place the pieces in the bowl on top of rice and fried egg mixture.

Garnish with green onions and seaweed flakes if desired.

 

Katsu Don
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Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Katsu Don
Print Recipe
Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Ingredients
Servings: bowls
Instructions
  1. Pat Chicken thighs dry with paper towel.
  2. Place flour, egg, and panko in 3 separate bowls.
  3. Line bowls up by the stove in this order: flour, egg, panko - panko bowl should be closest to stove.
  4. Heat oil.
  5. Roll chicken in flour to coat all sides.
  6. Dip in egg.
  7. Roll in panko to coat all sides.
  8. Fry in hot oil until both sides are golden brown.
  9. Drain on rack and set aside.
  10. Make Donburi Sauce.
  11. Make Donburi eggs and assemble in a bowl as the recipe instructs.
  12. Slice fried chicken katsu in 1' slices and place in bowl on top of egg mixture.
  13. Garnish with green onions and seaweed flakes if desires.
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Chicken Barbecue

Chicken Barbecue

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

Ingredients

  • 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

  1. 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.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil  for basting.
  5. Put on the chicken into bamboo or metal skewers for easy turning.
  6. 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.
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with steamed rice.
  9. Share and enjoy!

Note:

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.

Chicken Barbecue
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Chicken Barbecue
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Cashew Chicken

Cashew Chicken

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!

Cashew Chicken

Ingredients:

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

Directions:

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.

Add in fried chicken and stir to cover in sauce.

Sprinkle cashews over top and slightly stir.

Serve right away.

 

 

Cashew Chicken
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Cashew Chicken
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Ingredients
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
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Perfectly cooked turkey

Perfectly cooked turkey

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.

 

Ingredients

turkey 1, giblets removed               onions 3, thickly sliced             olive oil 2 tbsp                sea salt

 

Method

  • 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.

 


Perfectly cooked turkey
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Perfectly cooked turkey
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