Filipino BBQ Chicken Tails

Filipino BBQ Chicken Tails

Serves: 25-30 skewers


Basting Liquid

Place the oil and annatto seeds a saucepan and heat on low heat (not exceeding 80°C) for about 20 minutes or until the oil turns bright red in colour. Strain and set aside.

Place the brown sugar, cane vinegar and sprite in saucepan and reduce until balanced, thick and consistency of warm honey (gastrique). Off the heat, add the garlic, calamansi, light soy, banana ketchup to the saucepan and whisk well together. Add 150g of the annatto oil from previous step of the recipe and whisk well. Season with sea salt and black pepper. Set aside ready for use.

Chicken Tails

Ensure you have cut out the two nodules off the parsons nose, if left in it will taste very bitter. Using bamboo skewers, skewer 3-4 parsons nose onto the skewer.

Baste the chicken skewers with the basting liquid quite liberally. Char grill on a Hibachi style charcoal BBQ until slightly blackened (not burnt). Take it long and slow on the BBQ, do not have the heat too high.  The charcoal gives it the Filipino authentic in flavour but a normal char grill will be ok. Baste once more prior to serving.


Local ingredient: chicken tails

Wine pairing: 2014 Henschke Innes Vineyard Pinot Gris.


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