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1 kg chicken, cut into pieces
2 sachets 8g MAGGI® MAGIC SARAP®
2 tbsp soy sauce
3 tbsp vinegar
4 cloves garlic, crushed
3 stalks lemongrass, sliced
¼ cup sliced ginger
2 tbsp brown sugar
¼ tsp freshly ground black pepper
2 tbsp annatto seeds (atsuete)
¼ cup vegetable oil
6 pcs thick bamboo skewers, soaked in water
¼ cup Sinamak (spiced vinegar)
Gently heat annatto seeds and oil in a pan. Strain and set aside.
Grill chicken over charcoal using low heat. Brush chicken with annatto oil. Transfer on a serving plate and serve with sinamak.
Remove chicken from the refrigerator 1 hour before grilling. Skewer chicken in thick bamboo sticks.
Marinate the chicken with MAGGI® MAGIC SARAP®, MAGGI Soy, vinegar, garlic, lemongrass, ginger and sugar in the refrigerator overnight.
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