It’s probably ironic to say, almost nothing is wasted from the meat or fish parts when it comes to many Filipino cuisines, or let’s say Asian cuisines. But to focus on Filipino foods, most of our street foods are normal foods, but I have to admit, some of the Filipino foods are obviously taken from meat or fish parts that are considered eccentric to many. Like this Isaw(grilled intestine) for instance. It’s original ingredients pig ears and feet, chicken legs and feet, and so on, are eaten by many. So, in a way, if you think about it, just as I said, perhaps jokingly but seriously, nothing edible is wasted, really.

So, what we have with Mark’s Inihaw na Binti ng Manok(Chicken Thighs Kabob), is using the mid part of the chicken thighs and legs for his Chicken thighs Kabob recipe. He marinated them with his usual Inihaw marinade, applied a small amount of atsuete(Annatto) food coloring, to give color to the chicken, then grilled them in skewers.

Ingredients: 4-6 servings

2 lbs. chicken mid thigh and leg parts
6 large sliced calamansi(lime optional)
4 cloves finely chopped garlic
1/2 medium finely chopped onions
1/4 cup soy sauce
1 tsp crushed black peppers
1/2 tsp atsuete(annatto seeds)
salt to taste

Grilling Preparation:

  1. On a bowl, combine calamansi juice, garlic, onions, soy sauce and crushed black peppers and powdered annatto seeds. Add a pinch of salt if desired. Whisk entire marinade ingredients. Add and allow the chicken thighs to thoroughly soak into the marinade for at least 2 hours or more.
  2. Prepare the charcoal grill fire when marinated chicken thighs are ready for grilling. Carefully place marinated chicken thighs directly over the fire grill starting from one side.
  3. Brush leftover marinade onto the top side of the chicken legs parts while grilling, to keep the meat hydrated and moist. It will keep it tender and juicy tasting.
  4. When the bottom side is cooked or browned, flip the raw side of the thighs, then continue grilling until the inner part of the chicken thighs are cooked.
  5. Remove from fire. Serve Inihaw na Binti ng Manok(grilled chicken thighs) hot with steamed rice and vinegar sauce as a dip.

Tip: For the grilled Inihaw dip, use vinegar and soy sauce, apply some chopped garlic and crushed black peppers. Add some siling labuyo(Filipino chili peppers) if you wish for a spicy condiment.