Grilled Chicken Liver Skewers (Isaw)
Filipino street food of marinated chicken intestines and liver grilled on bamboo skewers with a savory, slightly sweet char. Quick, affordable, and bursting with umami—perfect for outdoor cooking and dipping.
- Total time
- 45 min
- Servings
- 4
- Calories
- 185
- Protein
- 24g
Ingredients
- 1 pound chicken intestines (chicharon bulaklak) and liver, cleaned
- ⅓ cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 4 whole garlic cloves
- 2 whole bay leaves
- ½ teaspoon black peppercorns
- 12 whole bamboo skewers (10-inch)
- 1 tablespoon vegetable oil
- 2 whole fresh calamansi or limes
- ¼ cup soy sauce or vinegar for dipping
Instructions
- 1
Soak 12 bamboo skewers in a bowl of cold water for at least 30 minutes to prevent charring.
- 2
Rinse the 1 pound of chicken intestines and liver under cold running water until the water runs clear. Pat them dry with paper towels—removing excess moisture prevents stewing and helps them char properly on the grill.
- 3
Cut the liver into 1-inch cubes and thread the intestines onto the soaked skewers in a folded accordion pattern, alternating with liver pieces. You should have about 3-4 pieces per skewer.
- 4
In a shallow dish, whisk together 0.33 cup soy sauce, 2 tablespoons fresh lime juice, and 1 tablespoon brown sugar. Crush 4 garlic cloves with the side of a knife and add them along with 2 bay leaves and 0.5 teaspoon black peppercorns.
- 5
Place the skewers in the marinade and turn to coat all sides. Let them sit for 20-30 minutes at room temperature. Reserve the remaining marinade in a small bowl for basting.
- 6
Heat a grill or grill pan over medium-high heat for 3 minutes until just below smoking temperature. Brush the grates lightly with 1 tablespoon vegetable oil using a folded paper towel held in tongs.
- 7
Place the skewers on the hot grill perpendicular to the grates—you should hear an immediate, vigorous sizzle. Don't move them for the first 2 minutes; you want a charred, caramelized crust to form.
- 8
Turn the skewers and baste with the reserved marinade using a brush. Grill for another 2 minutes until the second side is charred and the liver is cooked through—it should feel firm but still slightly soft when pressed, with no pink inside when sliced.
- 9
Turn one more time, baste again, and grill for 1-2 minutes until the intestines are crispy and the overall char is deep and caramelized. This takes 5-6 minutes total.
- 10
Transfer the skewers to a serving plate. Cut 2 fresh calamansi or limes into wedges and place them alongside. Pour 0.25 cup soy sauce or vinegar into a small dipping bowl—some cooks add extra lime juice or hot chilies to this for heat.
- 11
Serve immediately while the isaw is still hot and crispy. Squeeze calamansi and dip each skewer into the sauce as you eat. This is best enjoyed as street food, eaten with your hands.
Tools you’ll need
- large bowl
- paper towels
- cutting board and sharp knife
- shallow dish or large plate
- whisk
- charcoal grill or grill pan
- instant-read thermometer
- tongs
- pastry brush
- small dipping bowl
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