Filipino Chicken on a Stick

Here is the chicken on a stick recipe, as promised.  Bob shared with me how he changed up this original recipe, and I’m printing his changes….along with a suggested variation.  Have fun trying it….I believe most people at the cellar party will attest to the fact that it’s absolutely delicious!

First of all, Bob made a triple batch, and I’m going to take you back to a single batch in this recipe…you may want to play around a bit with quantities of the ingredients….it’s a pretty forgiving recipe.

Ingredients:

  • 1 pound chicken, cut into strips
  • 1/2 cup vinegar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • juice of 1/2 a lime
  • 1 tablespoon hot sauce (or more if you want something spicier.  For those at the cellar party, Bob just used the normal amount and it didn’t taste too heated to me…..and I’m a spice wimp.  So don’t be afraid of the tbl. of hot sauce!)
  • 1 can of lemon-lime soda OR I highly recommend substituting the soda with our Sweet River White wine
  • 1 head of crushed garlic
  • 1 minced small onion
  • salt to taste
  • 4 tablespoons of cooking oil
  • wood or bamboo skewers

First you’ll make a marinade by mixing together the vinegar, ketchup, soy sauce, hot sauce, and soda (or wine).  To the liquids you’ll add the sugar, garlic, onions, and salt.  Add in the chicken strips and let the meat marinate.  Bob marinated his chicken overnight, but the original recipe says you could do as little as an hour.

Once you are done marinating, soak your skewers in water for a few minutes to prevent them from burning while you cook the meat.  Once soaked, you can skewer your meat.  (By the way, Bob’s wife Terry says she thinks she would have just cut the chicken into chunks instead of strips next time.  She also make note that you don’t really have to put the chicken on skewers at all.)

The leftover marinade then goes into a saucepan and is boiled down by about a half.  Then transfer this to a bowl and mix in the cooking oil.  This is a glaze for your chicken as you cook it.

So now you can simply bbq the skewers…about 5 minutes or so on each side, and brush both sides with your glaze. Yum-o!

Notes on how Bob fixed and served this for the cellar party:

  • Bob did not take time to boil down a glaze.  He basted the skewers as they cooked with the marinade, and then poured a little of the marinade in the pan we served the skewers in.  I think this was a good way to serve a lot of folks quickly and easily, with the full flavor of the dish.
  • Bob made a triple batch and squeezed two limes for the marinade.  So I’m guessing that you would squeeze about a 1/2 a lime into a single batch.  Lime was not in the original recipe however, but Bob thought it added a little extra needed zippy zing to the flavor.

Have fun making this….and Bob – if I got something wrong or you want to add anything, feel free to comment and I’ll edit as I get time.  Thanks for sharing this wonderful dish with us all!

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2 Comments

  1. mark
    Posted January 10, 2009 at 3:38 pm | Permalink

    I was reading this recipe when I came across this quote, “He basted the skewers as they cooked with the marinade, and then poured a little of the marinade in the pan we served the skewers in.”

    Is this the same marinade he soaked the chicken in? Is’nt that a good way to get salmonella? There was raw chicken in that marinade. Or was it the marinade before the chicken was put in it?

  2. Katie
    Posted January 10, 2009 at 3:53 pm | Permalink

    I’m not certain, but I’m pretty sure it was extra marinade that the chicken had not been in with originally that was added to the pan. No one got the evil sam and ella that night!

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