Maanghang Inihaw na Manok ( Spicy Chicken Barbecue )
Grilled chicken sticks are a staple food for the veranda and a lunch on the road, and it looks as though everyone has their own mysterious strategy of seasoning: it can be salty or tough, sweet, or garlic-stacked. For us, the perfect barbecue sauce for chicken is made from banana ketchup, soy sauce, sugar cane vinegar and 7up. It is somewhat sticky when cooked and builds a decent scotch where sugars are fed in pop and ketchup, while faded thigh meat (absolutely necessary) remains delicate and delicious. Serve the sticks on their own or on top of the cinnangac, with a saw made of chopped onion, crushed garlic, dark pepper and a touch of fish sauce, soy sauce and vinegar.
- 2 1/4 cups (540 ml) banana ketchup
- 1 cup (240 ml) 7UP
- 1/2 cup (120 ml) fresh lemon juice
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) white sugarcane vinegar
- 1/2 cup (110 g) packed brown sugar
- 1/4 cup (35 g) minced garlic
- 3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- Cooking spray or vegetable oil, for greasing
- Sawsawan is for serving purpose.
In a massive, unreacted container, storage compartment, or Ziploc package, combine the banana ketchup with 7ab, lemon juice, soy sauce, vinegar, dark sugar and garlic until the sugar breaks down.
Includes chicken nuggets and tossing. Perfectly spread the bowl or stand or close the bag and leave in the refrigerator for one hour in the medium term.
When you’re ready to cook meat, heat the flame pan to a high temperature or warm the coal or gas grill to medium.
Keep the marinade, thread 3 or 4 pieces of chicken on each stick, and let the pieces come in contact somewhat, and secure to a plate or heating plate.
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Empty the marinade into a skillet and carry it to soup over medium high warmth. Reduce the heat to medium and cook for 10 minutes. Put it in a safe place.
Gently spray the bowl or grind the flame, using the cooking shower. Spot the sticks on a barbecue plate or a flame torch, cook them, turn them and treat them regularly with warm seasoning, until they mature through or a pivot point for a little chicken that records 165 degrees Fahrenheit (75 degrees Celsius) at the moment of reading the thermometer. This should take between 8 and 15 minutes, depending on the cooking surface. (Dispose of any extra salt water.)
We move to a plate and immediately serve the dish with Susan.