Grilled Filipino Chicken Kebabs (Pinoy) Recipe
Grilled Filipino Chicken Kebabs (Pinoy) are a delightful treat that captures the essence of vibrant Filipino flavors while offering a comforting, family-friendly meal perfect for gatherings or cozy nights in. This recipe brings together juicy chicken thighs marinated in a tantalizing blend of soy sauce, garlic, and zesty lemons, ensuring each bite bursts with savory goodness. Easy to prepare and even easier to enjoy, these kebabs are a must-try for anyone who loves grilled meats. In this step-by-step guide, you’ll discover how simple it is to create this mouthwatering dish that will leave your taste buds dancing.
Ingredients
To make these succulent Grilled Filipino Chicken Kebabs, you’ll need the following ingredients:
- 2 lbs Chicken thighs (deboned and skin removed) – Tender and juicy, chicken thighs provide the richness that complements the vibrant marinade.
- 1 Cup Soy sauce – This savory ingredient adds a depth of flavor and umami that elevates the chicken.
- 1 Head Garlic (peeled and smashed) – The aromatic smell of garlic enhances the dish, bringing it an authentic taste.
- 1 Onion (small) – Finely chopped, onion adds sweetness and depth, marrying the flavors beautifully.
- 2 Lemons – The fresh, zesty lemon juice provides a tangy kick that brightens the dish.
- 1/2 Cup 7-Up (soda) – This unique element tenderizes the chicken and adds a subtle sweetness.
- 1 Tsp Ground black pepper – The pepper brings a hint of heat and balances out the sweetness of the marinade.
- 5 Tbs Dark Brown sugar – This brown sugar caramelizes as the chicken grills, adding an irresistible sweetness.
- 1 Cup Ketchup – A familiar ingredient that binds the marinade, providing a rich, tangy flavor.
Step-by-Step Directions
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Prepare the marinade: In a large bowl, combine the soy sauce, smashed garlic, chopped onion, juice from the two lemons, 7-Up, ground black pepper, dark brown sugar, and ketchup. Whisk the mixture until all ingredients are well dissolved and fully combined.
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Prepare the chicken: Debone the chicken thighs and remove the skin. Cut the thighs into 2-inch squares for even cooking.
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Marinate the chicken: Take your cubed chicken pieces and place them in a suitable container or a ziplock bag. Pour the prepared marinade over the chicken, ensuring it is well coated. Seal the bag or container and refrigerate for a minimum of 4 hours, and ideally, up to 24 hours. The longer the chicken marinates, the more flavorful it becomes.
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Prepare the skewers: If you’re using wooden skewers, soak them in water for 30 minutes to an hour to prevent them from burning on the grill.
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Thread the chicken: After marinating, remove the chicken pieces from the fridge. Thread the marinated chicken onto the soaked skewers, packing them tightly.
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Preheat the grill: Light your grill and wait until it reaches a medium-high heat.
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Grill the kebabs: Place the skewers on the grill. Grill one side until it reaches your preferred level of sear, then turn the skewers and grill the other side. Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit. If your chicken is perfectly seared but hasn’t reached the safe temperature, move the skewers to indirect heat until fully cooked.
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Rest before serving: Once cooked, remove the skewers from the grill. Allow the kebabs to rest for about 5 minutes before serving to lock in the juiciness.
Tips & Tricks
- For an extra layer of flavor, consider adding diced bell peppers or cherry tomatoes to the skewers alongside the chicken.
- Always keep an eye on the chicken while grilling to prevent burning, adjusting heat as necessary.
- If time allows, consider marinating overnight for a more intense flavor!
Serving Suggestions & Pairings
These Grilled Filipino Chicken Kebabs are perfect for outdoor barbecues, family gatherings, or casual weeknight dinners. Serve them alongside a refreshing salad, steamed rice, or traditional Filipino sides like garlic fried rice or atchara (pickled papaya) for a complete meal. Additionally, a dipping sauce, like a spicy vinegar or sweet chili sauce, can enhance the flavor experience.
Nutritional Information
A serving of Grilled Filipino Chicken Kebabs contains approximately 300 calories per skewer, depending on the size of the chicken pieces and the marinade. The dish is rich in protein and offers a balance of essential nutrients. Pair it with a side of vegetables for an even healthier meal.
Storing Tips & Variations
You can store any leftover Grilled Filipino Chicken Kebabs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the kebabs for up to 3 months. When reheating, ensure they reach an internal temperature of 165 degrees Fahrenheit before serving. Variations include substituting chicken with shrimp or tofu for a different twist on this beloved recipe.
Conclusion
Grilled Filipino Chicken Kebabs (Pinoy) are a delightful addition to any meal, bursting with flavor and nostalgia. Whether you’re cooking for a crowd or just for yourself, these kebabs are sure to impress. We encourage you to try this recipe and make it your own. Don’t forget to share your grilling adventures and any variations you try!
FAQs
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Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may require a shorter marination time and careful monitoring to prevent drying out while grilling. -
Is this recipe suitable for meal prep?
Absolutely! These kebabs can be marinated ahead of time and grilled when you’re ready to enjoy a delicious meal. -
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit for safe consumption. -
Can I grill the kebabs indoors?
Yes, if you have a grill pan or an electric grill, you can achieve similar results indoors. Just ensure proper ventilation. -
Is it necessary to soak the skewers?
Soaking wooden skewers in water helps prevent them from burning on the grill, ensuring your delicious kebabs stay intact.
Grilled Filipino Chicken Kebabs (Pinoy)
Ingredients
Method
- In a large bowl, combine the soy sauce, smashed garlic, chopped onion, juice from the two lemons, 7-Up, ground black pepper, dark brown sugar, and ketchup. Whisk until well combined.
- Debone the chicken thighs and remove the skin. Cut the thighs into 2-inch squares for even cooking.
- Place the cubed chicken pieces in a container or ziplock bag. Pour the marinade over the chicken, ensuring it’s well coated. Refrigerate for a minimum of 4 hours, ideally up to 24 hours.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- After marination, thread the chicken onto the soaked skewers, packing them tightly.
- Preheat the grill to medium-high heat.
- Grill the kebabs, turning until the internal temperature reaches 165°F. Adjust heat as needed.
- Once cooked, remove the skewers from the grill. Let them rest for about 5 minutes before serving.
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