Name: Barbecued Chicken Skewers
Yield: Serves 4
Cuisine: Philippines
Ingredients: Twelve 8-inch wooden skewers, soaked in water for 1 hour; 2 whole boneless skinless chicken breasts, cut into 1-inch cubes; 1 cup rice wine; 2 sticks lemongrass, trimmed and chopped; 1 tablespoon salt; 3 garlic cloves, chopped; One ½-inch piece fresh ginger, peeled and chopped; 2 teaspoons sugar; ¼ cup canola oil

Preparation info

Serves
4

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Barbecued skewers of chicken are perfect appetizers and always popular at cocktail parties. The key is to keep the meat moist and tender. Do not overmarinate the chicken, as this will draw a lot of the moisture from the meat. Basting the skewers continuously while they’re on the grill causes the sugar in the marinade to caramelize.

Ingredients

Marinade

3 garlic cloves, chopped
One ½-inch piece fresh ginger, peeled and chopped

Method

Combine the garlic, ginger, and lemongrass in a food processor and process until a rough paste is formed. Place in a large nonreactive bowl and stir in the wine, salt, and sugar. Add the chicken, toss well, cover with plastic, and marinate for 2 to 3 hours in the refrigerator, turning a couple of times.
Preheat the broiler or fire up the grill. Take the chicken