Soy-calamansi Skewers Recipe

Prep the chicken

Trim excess fat from chicken thighs and cut into 1-inch pieces. Pat dry with paper towels.

In a mixing bowl combine 1/4 cup soy sauce, 3 tbsp calamansi juice, 2 tbsp brown sugar, 1 tbsp honey, minced garlic, grated ginger, 1 tbsp vegetable oil, 1/2 tsp black pepper, and red pepper flakes if using. Stir until sugar partially dissolves.

Add chicken pieces to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 3 hours. If short on time, marinate 15 minutes at room temperature.

If using bamboo skewers, soak them in water for 20–30 minutes to prevent burning.

Thread marinated chicken pieces onto skewers, leaving a small gap between pieces for even cooking. Use about 3–4 pieces per skewer depending on size.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp calamansi juice, 1 tbsp honey. In a separate small cup mix 1/2 tsp cornstarch with 1 tbsp water until dissolved, then stir into the glaze mixture.

Preheat a grill pan or outdoor grill to medium-high (about 375–425°F / 190–220°C). Lightly oil the grates or pan.

Place skewers on the grill. Cook for 3–4 minutes per side, flipping every 3–4 minutes, basting with the glaze after each turn. Total cooking time should be 10–12 minutes or until internal temperature reaches 165°F (74°C) and chicken is slightly charred at edges.

During the last 1–2 minutes of cooking, brush a final generous coat of glaze to give a sticky finish. Remove skewers from grill and let rest 3 minutes.

Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds.

Place julienned green papaya in a bowl and sprinkle with 1/2 tsp salt. Toss and let sit 10 minutes, then gently squeeze out excess liquid and discard.

In a small saucepan combine 1/2 cup white vinegar, 1/4 cup water, 2 tbsp sugar, smashed garlic clove, and whole peppercorns. Bring to a gentle simmer and stir until sugar dissolves. Remove from heat and add bay leaf if using.

Place papaya, carrot, red bell pepper, and onion in a heatproof jar or bowl. Pour the hot vinegar mixture over the vegetables to cover. Let cool to room temperature, then refrigerate at least 1 hour before serving; flavor improves after several hours or overnight.

Serve a scoop of atchara alongside the soy-calamansi skewers as a bright, tangy contrast.