Barbecued Chicken Skewers

Preparation info
  • Serves


    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.



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


    1. 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.
    2. Preheat the broiler or fire up the grill. Take the chicken