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Grilled Filipino Chicken Skewers
The BBQ Buddha
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Servings
4
Ingredients
1x
2x
3x
For the BBQ:
3
lbs
boneless skinless chicken thighs
sliced into wide strips
¾
cup
white vinegar
¾
cup
lemon lime soda
½
cup
soy sauce
½
cup
ketchup
¼
cup
lime juice
6
cloves
garlic
minced
1
tsp
salt
For the Pickled Relish:
½
cup
carrots
shredded
½
cup
red onion
thinly sliced
2
garlic cloves
thinly sliced
1
tbsp
ginger
sliced or minced
1
jalapeño
thinly sliced
1
habanero
seeded and thinly sliced
½
cup
white vinegar
⅓
cup
sugar
Salt to taste
Instructions
In a large bowl, combine all the BBQ ingredients.
Allow the chicken to marinate overnight in a Ziploc bag.
Preheat your Big Green Egg to 400° using a direct cooking setup.
While the BGE preheats mix the vinegar, sugar, and salt together in a large bowl.
Then mix in the rest of the relish ingredients.
Soak wooden skewers in water for at least 1 hour.
Skewer marinated chicken onto the soaked skewers.
Grill direct turning occasionally to equally char and cook all sides.
Serve with steamed white rice and the pickled relish.
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