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Chicken Adobo Skewer with Charred Corn and Cucumber Salad
Recipe by Brent Draper
Try this delicious chicken adobo skewer recipe, with a refreshing corn and cucumber salad, at your next family BBQ
- Steps
- Ingredients
Steps
- Prepare coals for hibachi, if using.
- For the Chicken Adobo Skewers, place chicken thighs, 2 tablespoons suka pinakurat and 1 teaspoon salt flakes into a bowl and massage together. Set aside for 30 minutes.
- Place a medium frypan over medium heat. Add oil, chicken wings, necks and onion and cook until brown. Add chicken stock, peppercorns, bay leaves, garlic and chillies and cook for 30 minutes.
- Pour through a fine sieve, into a clean frypan and simmer until reduced by half.
- Add brown sugar, fish sauce, soy sauce, remaining tablespoon of suka pinakurat. Pour ¼ of the sauce into a bowl for basting and reserve the remainder for serving.
- Cut the chicken into 4cm pieces and thread onto skewers.
- Place coals into hibachi in a single layer.
- Cook skewers over hibachi or in a grill pan, basting and turning continuously, until caramelised, lightly charred and cooked through, about 10 minutes.
- For the Charred Corn and Cucumber, place corn onto rack over hibachi or in a hot grill pan. Turn regularly and baste with butter until charred in places.
- Season with salt and pepper.
- Place cucumber and peach on hibachi or grill pan and cook until slightly charred. Slice kernels off the cob, dice peach and cucumber and combine in a bowl. Add remaining ingredients and toss gently together. Season to taste.
- To serve, arrange skewers on a large plate. Add salad and serve with remaining sauce on the side.
