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Sticky chicken skewers (to celebrate Philippines Independence day!)

June 11, 2014

Sticky chicken skewers -
I am a huge fan of food on skewers.  To me they are sort of like a treat that you get on a stick without having to worry about sharing.  In the Philippines,  my mom used to prepare for Sunday lunch by marinading pork pieces the night before, then I get to help her thread the meat (perfectly!) onto the bamboo skewers the next morning.  My brother would then start prepping the grilling station until the skewers are ready.  We always have extra food prepared because you just never know when relatives decide to visit.  Our Sundays were pretty much like this and it always felt like a celebration to me, and this is one of the things I miss about my hometown.

Sticky chicken skewers -

This marinade for sticky chicken skewers is simply amazing! I felt like celebrating/grilling because tomorrow marks the Philippine’s independence from Spain – who colonized us for 300 years.  Yep, I really felt like celebrating.  For this recipe, I used boneless, chicken thighs but you can also use chicken breasts or even pork loins.  The “sticky” part was from the use of honey to give it that hint of sweetness. 

For a pound of chicken I used, the recipe yielded 8 skewers which was perfect for me and my husband with a few leftovers for lunch tomorrow.  Just double up the marinade ingredients if you feel like you are going to have more people, but I believe this is perfect for three. 

Sticky Chicken Skewers
  1. 2 green onions, thinly sliced, plus more for garnish
  2. 2 tablespoons honey
  3. 2 tablespoons sesame oil
  4. 2 tablespoons low sodium soy sauce
  5. 3 cloves of garlic, minced
  6. 1 teaspoon crushed red pepper
  7. 1 pound boneless, skinless chicken thighs, cut into 1 1/2 cubes
  8. 1 yellow bell pepper, cut into 1-inch pieces
  9. cooking spray
  10. Bamboo skewers (8 inch) soaked in water for an hour to keep from burning while grilling
  1. In a large bowl, combine first six ingredients (till crushed red pepper).
  2. Add chicken and bell pepper into the bowl; toss to evenly coat.
  3. Let marinade in the fridge for about 20 minutes.
  4. Thread chicken and bell pepper pieces alternately onto each skewers. (I used about 3-4 chicken pieces per skewer)
  5. Heat a grilling pan over medium-high heat, coat with cooking spray. Grill the skewers for about 8 minutes, rotating every 2-3 minutes, until meat is cooked through.
  6. Transfer to a serving plate and sprinkle with green onions.
  7. Serve with rice or salad.
Adapted from Cooking light magazine
Hungry brownie
Sticky chicken skewers -

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