Filipino Barbecue Chicken Skewers

My buddy Jerry Tran’s mom makes the most delicious chicken skewers.  Within the first hour of meeting him, I knew this was true.  When I found this recipe, I immediately hoped it would taste like them.  I tweaked it a bit, and it’s pretty close.  This is my version of the infamous “Mama Tran’s meat sticks!”

 

INGREDIENTS

filipinochickenskewers.jpg

2 lb. boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
1⁄2 cup soy sauce
1⁄2 cup banana ketchup
2 tbsp. freshly ground black pepper
1⁄4 cup Sprite
3 tbsp. fresh lemon juice
5 cloves garlic, minced
1 tsp. minced fresh ginger
1 tbsp. light brown sugar
2 tsp. kosher salt
2 tbsp. canola oil
Scallions, thinly sliced, for garnish

 

DIRECTIONS

  • Combine soy sauce, banana ketchup, pepper, Sprite, lemon juice, garlic, ginger, sugar, and salt in a bowl; add chicken and toss to combine. Cover and refrigerate overnight.
  • Light a grill. Thread chicken onto skewers, reserving marinade, and brush with oil; grill, turning as needed and brushing with reserved marinade until charred and cooked, about 12 minutes. Transfer to a serving platter and garnish with scallions.
DinnerMarie Kellychicken, skewers, bbq, barbecue, grilling, grillComment