Ernest Reynoso Gala


Chicken Barbecue
by Ernest Reynoso Gala/Angelle De Guzman

1. Remove the bones from whole chicken breasts. Cut into half-inch cubes. You will need 500 grams chicken cubes.

2. Marinate for one to eight hours in the refrigerator in:
1/4 cup dark brown sugar
1 cup tomato sauce
1 big head crushed garlic with skin on
2 tbsp. soy sauce
1 tsp. ground peppercorn
Set aside an additional 1 tbsp. soy sauce for brushing barbecue after cooking.

3. Skewer chicken cubes on 9 to 12 bamboo or metal sticks, save marinade for brushing after cooking, adding the remaining 1 tbsp. soy sauce. Grill over charcoal or a flat grill pan, brushing with oil.

4. When chicken sticks are cooked and while still over charcoal or grill, brush with remaining marinade. Serves 6 to 8 persons.


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