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Filipino BBQ Chicken
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Ingredients
- 2 1/2 lb boneless and skinless chicken thighs, cut into 1″ pieces
- for chicken bamboo skewers
- 1/2 c sweet chili sauce
- 1/4 c unseasoned rice vinegar
- 3 Tbsp tamari
- 2 Tbsp sriracha
- 2 Tbsp sesame oil
- 2 garlic cloves, minced
- 3″ fresh ginger, grated
- 1/4 c green onions, chopped on a diagonal
- 1/2 c cilantro leaves
- 1 lb baby lettuce mix
- 1 small red onion, thinly sliced
- to serve sticky rice
Instructions
Step 1
To make the marinade, in a blender, combine the sweet chili sauce, rice vinegar, tamari, sriracha, sesame oil, garlic, and ginger. Blend until smooth.
Step 2
In a plastic bag, add in chicken and marinade. Refrigerate for an hour
Step 3
Heat a grill pan over high heat.
Step 4
Thread 4 - 5 chicken pieces on a bamboo skewer
Step 5
Spray the grill pan with a non-stick cooking spray. Cook the chicken through and turn them on each side once. It should take about 8-10 minutes.
Step 6
On a platter, group a pile of baby lettuce mix, cilantro, and red onions. Transfer the skewers on top of the baby lettuce mix. Sprinkle green onions over the chicken skewers. Serve with sticky rice.
Step 7
Serve immediately!