Barbecued Chicken Skewers Inihaw na ManokFrom “The Filipino Cookbook,” by Miki Garcia (Tuttle). You will need 12-15 bamboo skewers, soaked in water for 30 minutes. Serves 6.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
MARINADE
1 cup soy sauce
1/3 cup freshly squeezed calamansi (a citrus fruit from the Philippines) juice or lime juice
5 cloves garlic, crushed
1 onion, minced
1 can (12 ounces) Sprite or 7Up
1 tablespoon sugar
1 tablespoon salt
1 teaspoon freshly ground black pepper
Vinegar Garlic Sauce (recipe follows)
Directions
Cut the chicken into 1-inch cubes. Combine the marinade ingredients in a mixing bowl and mix thoroughly. Add the chicken pieces, and coat them well, then place in the refrigerator for at least 3 hours or overnight. Reserve the liquid to use as basting sauce.
Thread 5 or 6 pieces of meat onto each skewer. To grill the skewers, set up a grill for direct grilling and preheat to medium to high heat. Grill the chicken for a total of about 10 minutes, turning frequently and basting with the leftover marinade. The chicken is done when it has turned golden brown and crispy at the edges, but be careful not to overcook it. Serve hot with steamed rice and Vinegar Garlic Sauce for dipping.
Vinegar Garlic Sauce
Makes about K cup.
Ingredients
1/2 cup Filipino cane vinegar, or white vinegar diluted with water (3 parts vinegar to 1 part water)
3 cloves garlic, crushed and minced
1 teaspoon pepper
Directions
Combine all ingredients in a small bowl, and mix thoroughly.
