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CHICKEN BBQ AND INIHAW NA TOCINO SA BILAO

Ingredients:

2 packs (500 g each) MAGNOLIA CHICKEN TIMPLADOS TOCINO, drained and cubed
2 packs (550 g) MAGNOLIA CHICKEN TIMPLADOS BBQ, drained
2 pc (500 g) Japanese corn, boiled and cut into 5
1/2 cup chimichurri sauce

Chimichurri Sauce

1 bunch (16 g) parsley, chopped (1/2 cup)
1 bunch (9 g)
3 cloves garlic, minced
1/4 tsp (0.5 g) chilli pepper flakes
1 pc (30 g) onion, minced
1 tbsp cane vinegar
1 pc (9 g) calamansi, juice squeezed
1/2 tsp iodized fine salt
1/2 tsp pepper
3/4 cup (160 g) olive oil

Procedure:

  1. Skewer chicken tocino with BBQ sticks, at least 50 grams per stick. Set aside.
  2. Grill chicken and skewered tocino over hot coals until cooked through and golden brown. 
  3. Arrange grilled chicken items with corn in a platter or bilao. Serve with chimichurri sauce.
  4. To make, chimichurri sauce, combine all ingredients and mix well. Keep chilled until use.

Makes 20 pieces inihaw na tocino and 10 pc chicken BBQ.

Tip/s:

  • Skewer chicken tocino ahead of time and keep covered and chilled until it’s time to grill.
  • Chimichurri sauce can be prepared ahead of time and can last for a week in acovered container kept chilled.
  • Dress up corn by adding flavor and texture. Make these into Pinoy Street Corn. See recipe https://homefoodie.com.ph/recipe/pinoy-street-corn
  • Soak BBQ Sticks in water to prevent burn of the sticks during griddling.
  • Serve grilled chicken items with Asian flavored sauces.
  • Chicken is cooked through when piercing near the bone, juices run clear and meat is fork tender.
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