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Loading...A beloved Filipino street food classic, these charcoal-grilled chicken intestine skewers are cleaned until pristine, marinated in a tangy soy-vinegar bath, then twisted onto bamboo sticks and seared until crispy at the edges. Served sizzling with a sharp garlic-vinegar dipping sauce, they are chewy, smoky, and deeply savory.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Servings4
Yield4 servings (about 8 skewers)
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 13 gFat
- 4 gSaturated Fat
- 4 gCarbs
- 0 gFiber
- 1 gSugar
- 18 gProtein
- 820 mgSodium
- 190 mgPotassium
- 35 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For cleaning and the intestines
- 1.5 lb (680 g) fresh chicken intestines
- 3 tablespoons rock salt, for scrubbing
- 8 bamboo skewers, soaked in water 30 minutes
For the marinade
- 3 tablespoons soy sauce
- 2 tablespoons Filipino cane vinegar (sukang iloco)
- 4 cloves garlic, finely minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon brown sugar
- 1 tablespoon calamansi juice (or lime juice)
For the dipping sauce (sawsawan)
- 1/3 cup Filipino cane vinegar
- 2 tablespoons soy sauce
- 3 cloves garlic, smashed and chopped
- 1 small red onion, finely diced
- 1 red bird's eye chili, thinly sliced
- 1 calamansi, juiced (or 1 tablespoon lime juice)
Directions
- Turn the chicken intestines inside out under cold running water. Rub thoroughly with rock salt, then rinse 3 to 4 times until the water runs completely clear and any odor is gone; drain well.
- In a large bowl, whisk together soy sauce, cane vinegar, garlic, black pepper, salt, brown sugar, and calamansi juice. Add the cleaned intestines, toss to coat, cover, and marinate in the refrigerator for 1 hour.
- Thread the marinated intestines onto the soaked bamboo skewers by twisting them in a tight spiral along the length of each stick, making a 4- to 5-inch bundle per skewer.
- Light a charcoal grill and wait until the coals are coated with a thin gray ash and the heat is medium. Place the skewers over direct heat and grill for 12 to 15 minutes total, turning every 2 minutes and brushing with the leftover marinade to build a glossy, lightly charred crust.
- Meanwhile, make the dipping sauce by combining cane vinegar, soy sauce, garlic, red onion, chili, and calamansi juice in a small bowl; let stand 5 minutes so the flavors mingle.
- Transfer the skewers to a platter, brush once more with any remaining marinade, and serve immediately while hot and crispy at the edges, accompanied by the sawsawan.
- Eat by sliding the intestines off the stick directly into the dipping sauce, or dip the entire skewer tip before each bite.
- If you prefer a glossier finish, brush lightly with a little annatto oil during the last minute of grilling for that classic market-stall color.
Cook’s Notes
- Cleaning is everything: turning the intestines inside out and scrubbing with rock salt 3 to 4 times removes odor and grit. Skipping this step will make the dish taste bitter or gamey.
- Soak bamboo skewers in water for at least 30 minutes before grilling so they do not catch fire over the open coals.
- Use medium charcoal heat rather than high flames; very hot fire burns the outside before the inside becomes tender. Aim for an internal sizzle and faint char, not blackening.
- Twist the intestines in a tight spiral when threading so they cook evenly and develop the signature ridged, crispy edges that street vendors prize.
- Leftover skewers keep refrigerated up to 2 days; reheat in a dry skillet over medium heat for 2 to 3 minutes to re-crisp without steaming them.
