PINOY BARBECUED ISUL
FILIPINO RECIPE ~ BARBECUED ISUL (CHICKEN ASS) ~
PINOY BARBECUED ISUL INGREDIENTS
1 kilo, chicken asses, clean and butterflied
15 pieces barbecue sticks
FOR THE MARINADE:
3 tbsps. banana catsup
9 tbsps. 7-up
1 tbsp. oyster sauce
Juice of 8 calamansi
3 tbsps. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
3 tbsps. pineapple juice
1 tbsp. anisado wine
PINOY BARBECUED ISUL PROCEDURE
- Butterfly chicken assess.
- Combine the ingredients fro the marinade in a bowl. Marinate chicken asses overnight in the mixture.
- Skewer chicken assess with barbecue sticks.
TIP: Choose the largest chicken asses for your barbecue. Make sure you remove the yellow musk glands.