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Chicken Skin Barbecue Recipe, Filipino Street Food

3 December 2009 30 Comments


Chicken Skin Barbecue MarinadePeople who like to read, specially those who read about health and who are conscious of it always prefer to eat chicken breast because it has minute amount of fat. People who are either suicidal or just unintelligently brave, eat the part that has 75% fat in it – the chicken’s skin. Even though we don’t read, we are not suicidal, we are all brawn and no brain and can pile drive any sort of fowl. Not to mention, the taste of chicken breast compared to chicken skin is like comparing the blind with someone who has 20/20 eyesight and has night vision goggles. For those who want to stay healthy but blind can start peeling the skin off the breast. For those who are brave, let’s start skinning the cowards and make chicken skin barbecue.

Marinate your chicken skin with our basic barbecue marinade (and as usual, each 100 grams is to):

1 lime or 1 calamansi or if you don’t have either 1/2 a cup of vinegar for every 500 grams

1 tablespoon of banana ketchup or tomato sauce

1 long chili pepper, any color will do including carnation pink

1 tablespoon of brown sugar

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of finely chopped ginger and garlic (did I say for each 100 grams?)

1 small red onion for every 500 grams

2 bay leaves for every 500 grams again

The basic thing to do with your marinade is to mix it all separately first before you dunk Angelina Jolie in to make sure it won’t go brad.  Chicken skin is not a sponge; so you need to marinate it for at least 4 hours first before you poke them with your tiny spears.

Choose bamboo skewers for spears. While you’re marinating your beauties, drown those skewers in water. I don’t know what the reason for it, but I just do it. I suggest you should too because I heard that before they sell those bamboo skewers they put curses in them and the only way to cleanse it from evil incantations is to drop it in water and let it swim. If it stays down it has been cleansed. If it floats you can put a sail on it and maybe take a picture. Too much mucking around 4 hours has passed and your chicken skin is ready for poking!

Now let’s be careful while we do the skewering:

Rule Number 1

Skewer the chicken skins, not your own.

Rule Number 2

Do not play with your food. Do not be silly and spear anyone with your bamboo skewers.  Seriously. My auntie-grandma lost her eye when my uncle-grandpa darted in jest a fish bone to her eye.

Rule Number 3

Are your bamboo spears wet? It should be. Because if they are dry as your marriage, you can and will plant splinters in your finger. I tell you, these bamboo skewers have curses.

Rule Number 4

Don’t be lonely. Skewering your chicken skins require two pairs of hands and up. If you do this alone, I pity you. Grab anyone on the back of their neck to join the poking and spearing  spree. If you’re skewering with someone under 18 you might be charged with statutory rape… you fornicator.

Rule Number 5

When skewering, make sure that your chicken skins are not too thick or too thin on the stick. If it’s too thick or too heavy it won’t cook well so you can say hello salmonella. If it’s too thin, you will make coals out of your chicken skin barbecue.

Chicken Skin Barbecue Raw

Happy happy joy joy let’s start doing our chicken skin barbecue!

If you are using coals make sure that the gap between your chicken skin barbecue and fire is not less than 2 inches. Because these suckers are made of fat, there will be flames, there will be fire… so watch out with a glass of water on hand to extinguish the inferno. It’s cool if you have some burnt areas on the skin but it’s way cooler if it’s not burnt from the tip of the stick to the handle. Watch it carefully as if you are ze Count Dracuhula.

If you are using an oven griller, that’s 225 degrees Celsius or 391 degrees Fahrenheit, again not less than 2 inches gap.

If you are using a barbecue monster machine, choose medium heat.

Before the cooking side gets burnt or displays a few burnt skins, flip it to the other side. To know if it’s cooked or not, get a part of the tip and give it a taste test. Do not taste test yet if you’ve only cooked one side of it, we are not idiots here. And spit it out if it’s still raw, do not force yourself to swallow raw chicken skin. It ain’t cool Bruno.

Discard your marinade. For your finishing touches:

2 tablespoons of nut oil

2 tablespoons of ketchup

1 lime

Mix them all together and dab the dressing on your chicken skin barbecues.




If you hate your partner in life, do no kill him/her/it with this chicken skin barbecue recipe. There are many ways to skin a chicken. I suggest you talk about it and rekindle the lost flame. If you get a sudden surge in your blood pressure, there is this thing called Neobloc for 50 milligrams but do not take it yet. See your doctor instead, he might need money these days as everyone seems to be going the healthy road. This recipe is not for the frail of heart.

Here’s a list of other Filipino Street Foods that can tickle your imagination and twist your tongues (sorry, I have nothing creative to say)

Skewered Chicken Liver or as Filipinos call it Barbekyung Atay

Skewered Chicken Hearts, I don’t know what everyone calls it but in our place it’s called Corazon

Skewered Chicken Gizzards or commonly known as Inihaw na Banlunbalunan

and hopefully after you click this one, it had already been published, Skewered Intestines or Isaw or Inasal na Bituka.

(Goodness, this post is old, what are you doing here?)

And leave a comment please, unlike the rest of your friends and family, I would love to hear what you think.

The author actually feels good that you have read this article. He wants the world to know about Filipino food better. So help him tell other people about Filipino food by sharing this post. Click the Share on Facebook or Retweet on Twitter button. If you want to flood your friends' walls, click on it like a thousand times or something. Also, the author is not allowed to eat unless you leave a comment. So please say something, anything, please.


  • foodlovee said:

    Yours looks very good.I love the skin usually deep fried for crispy crunch.

  • Monique said:

    OH my Fatty heaven! Divine!!!

  • Bianca @ South Bay Rants n Raves said:

    I was always yelled at for only eating the chicken skin as a kid, but now that I see a whole recipe devoted to just that, it makes me crave it even more! Thank you!

  • jhustin said:

    …”drown those skewers in water. I don’t know what the reason for it is but I just do it.”

    so that the stick won’t burn easily. especially when using coal bbq.

  • seigfredtristan (author) said:

    genius alert! there you go. mystery solved.

  • Midge said:

    Well, barbecued chicken skin has to be the least sinful option, IMO. You should see what the street stalls here in Manila have been offering: deep-fried chicharon-style chicken skin, tempura-fried chicken skin, and some swanky joints even have stuffed chicken skins with cheese and bacon!

  • seigfredtristan (author) said:

    @Midge then we are missing out big-time!

  • kathyvegas said:

    I’m a chicken skin lover! What a fun recipe….love your entire post, you have a great sense of humor! Thanks for the smile.

  • lloyd said:


  • jo said:

    The chicken skewers look so delicious. I love the crispy charred bits the best … ok I know they are not good for you. But what the heck!

  • Twitted by kitchenero said:

    […] This post was Twitted by kitchenero […]

  • richie said:

    …tnx for the great idea!

  • kaikaikai said:

    Yummmmeeeeeeeeeeeeeeeee… now I know what to do with those chickenny skins in the fridge :) i just need to buy me some bamboo skewers. Amen.

  • seigfredtristan (author) said:

    thank you guys :) tell me about what happened to you chicken skin barbecues

  • Pia (Taga_Luto) said:

    I always fry my chicken skins or wrap stuff w/ chicken skins. I’ve never tried grilling them…i’m trying this next time.

  • MeatHub Inc. said:

    this chicken looks absolutely amazing!

  • seigfredtristan (author) said:

    you’ve got some good chickens there too mate. happy e-selling. LOL

  • myfilipinokitchen » Blog Archive » A Visit to the Philippines on Christmas, Part 2 said:

    […] the regular rice cakes – puto and bingka (still steaming hot, yeah), and an assortment of Filipino barbecues from other tenants and off we […]

  • myfilipinokitchen » Blog Archive » This is going to be a Filipino Street Food Series starting with a Pork Barbecue Prelude said:

    […] But before we proceed, let’s take a detour to a previous post I made almost 2 years ago, and to the most visited one here at myfilipinokitchen, click me. […]

  • Gene Telan said:

    I’m going to make this dish very soon!!!

  • seigfredtristan (author) said:

    You have to Gene. You gotta. Just make sure you don’t overdose. Chicken fat kills. hahaha!

  • myfilipinokitchen » Blog Archive » A list of Filipino street foods or Filipino barbecues so far… said:

    […] Skewered Chicken Skin Barbecue. Which is one of the first posts I’ve made in this series. The post was made up when I was working on Saturdays in a relatives’ Charcoal Chicken shop, it’s one of those Greek chicken shops here in Australia. Until now I can say that they have the best Charcoal Chicken I’ve ever tasted in Melbourne… or even in Australia. Of course, I cook there! What i’ve noticed though, when they do prepare their Chicken Schnitzels is that throw the chicken skin away after peeling it off from “everyone’s meat” – which is the chiken breast. So I collected them all and made something more wonderful than a bland piece of meat. […]

  • Frank Mosher said:

    Hilarious text, deathly recipe!Tks for the humour!!

  • seigfredtristan (author) said:

    you are always welcome Frank :) Glad to know you’re enjoying. :)

  • Steve said:

    The bamboo is soaked so that it doesn’t catch fire. You can also wrap a little foil around the exposed bamboo. Also flat japaneese yakatori bamboo skewers stop the meat spinning when you turn them. Not a lot of people know that :)

  • merlinda said:

    nakakagutom!.. i love chicken skin..from now on,wala ng masasayang na chicken skin sa bahay now that i have another recipe to try..

  • El Pollo Rey said:

    Charcoal grilled chicken is just about perfect for any occasion. Whichever part of the chicken you want to cook, nothing can still replicate the smoky juicy flavor of a grilled chicken!

  • seigfredtristan (author) said:

    Awesome Steve! Nice! Any other tips?

  • seigfredtristan (author) said:

    @merlinda love love love chicken skin. love love love my life too. that’s why I don’t eat it all the time. hahaha!

  • Doc Bill said:

    This is sarap and is from a kano married to a sarap Filipino lady for 13 years! I love Filipino food. One of the many blessings of having a beautiful Filipino asawa! Thank you Filipines!

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