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Sunday, June 20, 2010

June's Kulinarya Cooking Club - BBQ

I love living in Chicago.  The culture, the diversity, and especially the food.  Through one thing that drives me crazy about Chicago is the weather.  The winters are horrible and during fall and spring, the weather is so unstable.  Summer is a welcome friend that we look forward in seeing the whole year.  During summer, I love the variety in produce and the opportunity to use our grill.  When I heard the challenge was BBQ, I was quite excited.  If I had the choice, we would be using the grill all the time.  It just screams summer and my childhood of playing outside all day than having dinner on our patio as we watch the sun go down.  Filipino BBQ is different in ways that our BBQ is sweeter than American BBQ and we do not use tomatoes as a base sauce.  In my experience, we actually don't use sauce.  This recipe, I made up when I was challenge to make a healthier alternative to BBQ.
Chicken Tocino on a Stick
1LB Skinless and Boneless Chicken Thighs
1 Cup of Pineapple Juice
1/4 Cup of Soy Sauce
1/2 Cup of Brown Sugar
Salt and Pepper to taste
Bamboo Sticks

  1. Soak the bamboo sticks in water for at least 10 minutes

  2. Slice the chicken thighs into thick strips

  3. Mix the rest of the ingredients in a bowl.

  4. Take the chicken thighs and insert the stick through them.

  5. Place the skewers in a large casserole dish large enough for it to lay flat

  6. Pour the marinate over the chicken and make sure it is fully covered.

  7. Marinate overnight.

  8. Grill for 10-15 minutes until it is fully cooked.

Kulinarya was started by a group of Filipino bloggers living in Sydney, who are passionate about the Filipino culture and its cuisines. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you are interested in joining our Kulinarya Cooking Club, please feel free to stop by our food blog and leave a comment - we would love to hear from you. 

The current members are:
Trish - Sugarlace
Kath - A Cup Cake or Two
Trissa - Trissalicious
Olive - Home Cooking and Baking
Caroline - When Adobo Met Feijoada
Ninette - Big Bold Beautiful Food
Peach - The Peach Kitchen
Althea - Busog Sarap
Asha – Fork-Spoon -Knife
Malou - Skip to Malou
Cherrie – Sweet Cherrie Pie
Acdee - Confession Nook
Valerie – A Canadian Foodie
Sheryl – Crispy Waffle
Divina – Sense and Serendipity
Anna - Second Helpings
Dahlia - Energetic Chef
Dahlia - Energetic Chef
Maribel – foodgeek's diary
Jen - Jen at Work
Pia – Inato Lang Filipino Cuisine and More
Malaka – The Grand International
Mimi – La Pinche Cocinera
Erika – The Ivory Hut
Kat – Table Talk


  1. Now that sure is a healthy approach to a bbq. I like your marinade, will try them next time but w/ skin on otherwise i'll end up eating them all, that's the only way i can let my family eat chicken breast=;)

  2. That looks fantastic! And I love that last picture :D

  3. Yummy! I will definitely give this a try next time, I love how you used brown sugar instead of white :)

  4. Hi JOy! :)

    I'm sure your chicken bbq is yummy..I love you used chicken thigh fillet, it's tender and flavorful.

  5. ooh, chicken tocino on a stick. Love the use of pineapple in the marinade, I'll have to try this. Hope you have a great summer. :)

  6. I bet the pineapple sauce was a nice touch! Thanks for a wonderful Kulinarya dish once again!

  7. Love your twist with your bbq tocino chicken sticks *pineapple juice*, yummy:)

  8. Oooh. Chicken tocino. Now you're talking! Tocino and longganisa are my favorite breakfast meats, and I love this version on a stick. It reminds me that tocino just isn't for breakfast. :) Delicious!