Grilled Chicken Intestines
Charred, tender chicken intestines on skewers, served with a zesty lime wedge and a simple soy-chili dipping sauce. A quick, savory snack or appetizer that's surprisingly easy to make at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb chicken intestines
- 3 tbsp soy sauce
- 1 whole lime
- 1 tsp chili flakes
- 2 cloves garlic
- 1 tbsp vegetable oil
Instructions
- 1
Rinse the 1 lb chicken intestines thoroughly under cold water, then pat dry with paper towels. Cut into 4-inch lengths.
- 2
In a bowl, mix 2 tbsp soy sauce, 1 tsp chili flakes, and 1 minced garlic clove. Add the intestines and toss to coat; let marinate for 5 minutes.
- 3
Thread the marinated intestines onto skewers, dividing evenly. Brush with 1 tbsp vegetable oil.
- 4
Grill over medium-high heat, turning occasionally, until charred and cooked through, about 8-10 minutes. The intestines should be firm and slightly crispy at the edges.
- 5
Mix the remaining 1 tbsp soy sauce, 1 minced garlic clove, and juice of half the lime for dipping. Serve skewers with lime wedges and the dipping sauce.
Tools you’ll need
- Grill or grill pan
- Skewers
- Mixing bowl
- Knife
- Cutting board
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