Tangy Grilled Chicken Skewers and Garliccalamansi Spinach
Boneless chicken fillets grill up fast, while staying juicy and absorbing the zesty flavors of the white barbecue sauce.
Serves 4 Prep Time 10 minutes Cooking Time 20 minutes
FOR THE SAUCE ✔ 1½ cups mayonnaise ✔ ½ cup coconut vinegar ✔ ¼ cup sugar ✔ 1 to 2 tablespoons chili sauce ✔ ½ teaspoon salt, plus more to season ✔ ½ teaspoon freshly ground
black pepper, plus more to season ✔ 2 cloves garlic, minced ✔ 1 tablespoon calamansi juice
✔ 4 boneless, skinless chicken
breast halves ✔ olive oil
FOR THE GARLIC-CALAMANSI SPINACH ✔ 2 tablespoons olive oil ✔ 4 cloves garlic, peeled, smashed, then
mixed with 1 tablespoon water ✔ 1.2 kilos spinach, trimmed and cleaned ✔ 1 to 2 tablespoons fresh
calamansi juice ✔ salt and freshly ground black pepper
1 Make the sauce: Mix together mayonnaise, vinegar, sugar, chili sauce, salt, pepper, garlic, and calamansi juice. Divide mixture into 2 portions; set aside 1 portion to serve. 2 Cut chicken fillets into cubes. Season with salt, pepper, and olive oil. Thread onto barbecue sticks. 3 Preheat a grill or a grill pan. Grill skewers, basting with prepared sauce and turning until chicken is cooked through. 4 Make the garlic-calamansi spinach: Heat oil in a large pan over medium heat. Sauté garlic until fragrant and starting to brown, about 2 minutes. Remove garlic from pan; set aside. Increase heat to high. Add spinach to pan in batches, waiting for leaves to wilt before adding the next batch. Cook, tossing, for about 3 to 4 minutes or until tender. Drain liquid from pan and add garlic. Add calamansi juice. Season with salt and pepper. 5 Serve chicken skewers with garliccalamansi spinach and extra sauce on the side.