serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
New Tricks
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 kg chicken thighs, cut into cubes
- 12 bamboo skewers (about 20 cm long)
Marinade
- 250 g (1 cup) banana ketchup
- 250 ml (1 cup) pineapple juice
- 185 g (1 cup) brown sugar
- 2 - 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 head garlic, cloves peeled and minced
- 1 ½ tbsp ground black pepper
Sawsawan (dipping brine)
- 1 litre coconut vinegar
- 220 g (1 cup) caster sugar
- 1 red onion, finely chopped
- 5 garlic cloves, chopped
- 3 red chillies, sliced
- 1 tsp salt
- 1 tsp whole white peppercorns
- 1 bunch coriander, washed and chopped, reserving some to garnish
Marinating time: 1 hour
Instructions
- Preheat a chargrill pan or barbecue.
- For the marinade, combine all the ingredients in a non - reactive bowl. Add the chicken, stir to combine well, then cover and refrigerate for at least 1 hour.
- Meanwhile, for the sawsawan, you will need a jug deep enough to dip the bamboo skewers into. Place all the ingredients into the jug and stir until the sugar has dissolved.Reserve a little of the sawsawan for serving.
- Thread the marinated chicken onto the bamboo skewers, then dip the skewers into the brine.
- Grill the skewers for 4 minutes on each side, basting with the sawsawan once or twice, then serve with the reserved sawsawan.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
New Tricks
