Filipino Grilled Chicken Intestine Skewers

A beloved Filipino street food featuring thoroughly cleaned chicken intestines marinated in a tangy soy-vinegar blend, accordion-folded onto bamboo skewers, and charcoal-grilled until lightly charred. Served sizzling hot with a sharp spiced vinegar dip, it is the quintessential pulutan-style snack.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 2 gSugar
• 24 gProtein
• 780 mgSodium
• 260 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the intestines and skewers

• 1 kg chicken intestines, thoroughly cleaned and trimmed
• 8 long bamboo skewers, soaked in water 30 minutes
• 2 tablespoons annatto (achuete) seeds steeped in 1/4 cup hot oil for color
• Cooking oil, for basting

For the marinade

• 1/4 cup soy sauce
• 3 tablespoons cane vinegar (or white vinegar)
• 2 tablespoons calamansi juice (about 4 calamansi)
• 6 cloves garlic, finely minced
• 1 small thumb ginger, grated
• 1 teaspoon brown sugar
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves, crushed

For the spiced vinegar dip (sawsawan)

• 1/2 cup cane vinegar
• 3 cloves garlic, smashed and chopped
• 1 small red onion, finely diced
• 1 Thai red chili, sliced
• 1/2 teaspoon salt
• Cracked black pepper, to taste

Directions

1. Rinse the chicken intestines under cold running water, then turn each section inside out and scrape with a small pinch of salt to remove residue; rinse again until water runs clear and drain well.
2. Combine soy sauce, cane vinegar, calamansi juice, minced garlic, grated ginger, brown sugar, black pepper, and crushed bay leaves in a large bowl; add the cleaned intestines, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
3. Thread the marinated intestines onto soaked bamboo skewers accordion-style, folding them back and forth in 2-inch pleats to create a compact, even bundle about 6-7 inches long; reserve the leftover marinade.
4. Prepare a charcoal grill and let the coals burn to a medium-hot stage with a light gray ash coating; lightly oil the grill grate.
5. Place the skewers over direct heat and grill for 6-8 minutes total, turning every 2 minutes and basting frequently with the reserved annatto oil to build a glossy reddish-brown crust and keep them from drying out.
6. Move the skewers to a cooler part of the grill for another 3-4 minutes to render any remaining fat and crisp the edges without burning; total cook time is about 12-15 minutes.
7. While the intestines grill, stir together the cane vinegar, garlic, onion, chili, salt, and pepper in a small bowl; let the dip rest 10 minutes for the flavors to meld.
8. Rest the skewers 2 minutes off the heat, then serve immediately with the spiced vinegar dip and steamed rice or cold beer.

Cook’s Notes

• Cleaning is non-negotiable: scrub the intestines with salt, rinse repeatedly, and soak briefly in vinegar-water to eliminate any strong off-odor; a final rinse with calamansi juice brightens the flavor.
• Annatto oil gives the iconic reddish color and a subtle earthy aroma; do not skip it if you want an authentic look.
• Soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill.
• If banana leaves are available, line the grill rack with them to impart a faint sweet aroma and keep the delicate intestines from sticking.
• For a more pronounced smoky char, finish the skewers over a brief blast of direct high heat right before serving.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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