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.