Filipino Chicken Adobo Kebabs with Sriracha Ketchup


Serves 4

Filipino Chicken Adobo Kebabs

1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks

½ cup / 125 ml water

¼ cup / 60 ml apple cider vinegar (or raw coconut vinegar)

2 tablespoons organic wheat-free soy sauce (or coconut aminos)

1 tablespoon fish sauce (I used Red Boat)

2 garlic cloves, minced

½ tablespoon raw organic honey

½ teaspoon red pepper flakes

1 teaspoon black peppercorns

2 whole anise pods

1 bay leaf

Chopped cilantro to serve

Sriracha ketchup

8 tablespoons ketchup (make your own ketchup with this recipe

2 tablespoons Sriracha (make your own Sriracha with this recipe)

1 tablespoon raw organic honey

2 teaspoons freshly squeezed lime juice

2 teaspoons finely chopped fresh cilantro leaves

1 teaspoon rice vinegar


In a bowl combine water, apple cider vinegar, soy sauce, fish sauce, honey, red pepper flakes, black peppercorns, anise pods and bay leaf. Set aside.

In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover (or seal) and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor.)

In the meantime make Sriracha ketchup. In a small bowl, whisk together ketchup, sriracha, honey, lime juice, cilantro, and vinegar in a small bowl. Set aside.

Remove the chicken chunks from the marinade and skewer onto stainless steel skewer (or bamboo sticks that have been soaked in water for 5 minutes).

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grates.)

Grill the chicken kebabs until golden brown and cooked through, about 6 to 8 minutes.

Sprinkle with chopped fresh cilantro and serve with Sriracha ketchup on the side.