Chicken Skin Barbecue

Copyright 2013 LtDan'sKitchen blogs

Chicken Skiiiiiinnnn. The HORRORS!!!!! Whatever! Love this dish even though in reality, I can only eat one small stick. The flavors are delish and you will never realize that you are eating chicken skin unless I told you what they are. I seldom use the term delish but in this case, it is very appropriate. The dish is definitely an acquired taste. Being Asian, chicken skin is equated to flavor in the same manner that we think of the fattiest cut of pork as being the best tasting of the lot. What the heck, you only live once unless you are James Bond. 

After searching for a recipe, I found one that was not only amazing but was also a good read. Anyway, as is the case with me, I changed it up a bit and the end result was definitely a dish you will want to try over and over and over again. Save those skins, people!

Chicken Skin Barbecue

100g chicken skins, sliced into strips
6-8 skewers

Marinade:
juice of 2 calamondin or half a lemon
1 tbsp brown sugar
2 tbsp tomato ketchup
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tsp salt
1/2 inch ginger, diced
4 garlic cloves, crushed
1/2 small onion, diced
2 bay leaves

For the finishing glaze:
1 tsp annatto seeds 
2 tbsp melted butter

1.  Mix the ingredients for the marinade in a small bowl and add the chicken 
    skins. Marinate for at least an hour in the fridge. Meanwhile, soak the 
    bamboo skewers in water.

2. Steep the annatto seeds in the melted butter over low heat until it turns 
    red. Set aside. 
 
3.When ready to grill, thread the skins halfway into the skewers. Do not 
   thread too much skin on one stick to ensure they cook properly. 

4. Over a low burning coal, grill the skins making sure you kill the fire when 
    the fat starts to burn or just be quick to pull them out. 

5. When the skins are lightly browned, brush with the steeped butter on all 
    sides and return to the grill and cook until slightly charred. 

6. Serve immediately. Perfect paired with cold beer as an appetizer.