Main Dishes

Chicken on a Stick I (Filipino) - 2014
​​​​​​​​​​​​​​​Recipe courtesy of Amanda McNeese Pearson

INGREDIENTS
  • 3 lbs of chicken thigh or breast fillets
  • 1 to 1 1/3 cups apple cider vinegar 
  • 1/2 cup tomato ketchup
  • 1/4 to 1/3 cup soy sauce
  • 1/3 to 1 cup ginger ale (Can use ginger beer, Sprite, orange juice, pineapple juice, or any other kind of sweet drink)
  • 2 to 3 teaspoons garlic powder
  • ​​Bamboo skewers
  • 1-gallon plastic zip-lock bag

PREPARATION
Cut chicken into small pieces, or into small, short strips. Combine all the other ingredients (vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag. Put the cut chicken pieces into the bag. Seal the bag, and ensure chicken is evenly coated. Marinate in the refrigerator for 2 hours or overnight.

When ready to grill, remove chicken from the bag and place on skewers. Pour marinade into saucepan and heat on medium until it is at a full rolling boil to remove any bacteria. Add 1 tablespoon sugar when boiling and thicken. Grill skewers, brushing with marinade as you go.
Picture
"Chicken on a stick is something Carter fell in love with when we were in South Korea!"