Pro Tips
**Chef's Tips & Troubleshooting:**
- Let grilled meat rest for 2 minutes before slicing so the juices redistribute.
- Grill over medium coals, not high heat — you want the meat to cook through without burning the outside.
- Marinate for at least 4 hours (overnight is best) to let the flavors penetrate the meat.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Sweet Mango Barbecue Chicken Skewers
Sweet Mango Barbecue Chicken Skewers are the perfect grill fare! Moist and juicy and bursting with fruity and savory flavors, they're a guaranteed crowd-pleaser!
Instructions
- Mix mango nectar, barbecue sauce, and red pepper flakes. Stir until well-distributed.
- Trim chicken thigh fillets of extra fat. Rinse and Drain it well. Pat them dry and cut into 1-inch strips. Add salt and pepper to taste.
- Incorporate to the marinade and marinate in the refrigerator for at least 4 hours or overnight. Drain from marinade, reserving liquid.
- Thread 2 to 3 chicken slices onto each skewer.
- In a saucepan on medium heat, simmer mango nectar-barbecue marinade for about 20 minutes or until reduced to about ½ cup.
- Add sesame oil and stir to combine. Set it aside.
- Grill chicken skewers on a hot grill for about 2 to 3 minutes on each side. When the meat starts to lose its pink, baste it with the sweet mango mixture.
- Continue to grill and baste, turning on sides, until cooked through. Remove from heat and Serve it while it's hot.
- The recipe makes about 12 skewers; nutritional information is calculated at two sticks per serving.
- Drain the chicken well, and Pat them dry to prevent the excess liquid from diluting the marinade.
- Soak bamboo sticks in water for at least 30 minutes to prevent them from burning during grilling.
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Pro Tips & Troubleshooting
- Let grilled meat rest for 2 minutes before slicing so the juices redistribute.
- Grill over medium coals, not high heat — you want the meat to cook through without burning the outside.
- Marinate for at least 4 hours (overnight is best) to let the flavors penetrate the meat.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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