Filipino Barbecue Chicken Skewers

PHOTOGRAPHY BY MATT TAYLOR-GROSS

"This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it's meat on a stick, and what kid—or adult—doesn't love that?" –Lean Cohen of Pig & Khao. Note: Allow at least one day for marinating.

Featured in: A Feast for Filipinos

Ingredients

2 ¹⁄₂ 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
Crispy garlic, (follow Step 4 in this recipe) for serving

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Instructions

Step 1

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.

Step 2

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 and crispy garlic.

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 and crispy garlic.