Grilled Filipino Chicken Skewers
Servings: 4
Ingredients
- 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.