Craving chicken inasal? Try this recipe from Hapa Barkada’s Melvin Trinidad
Photo from hapabarkada.pdx/Instagram
Pumpkin spice lattes and Halloween specials may be dominating this fall season, but it’s never too late to do some grilling just like how Portland’s Hapa Barkada owner and chef Melvin Trinidad did with his take on chicken inasal.
Opening its doors this October, Hapa Barkada will allow you to enjoy a unique blend of island flavors from the Philippines and Hawaii in the new cocktail lounge Below by Botanist in Portland, Oregon.
Doing pop-ups with his food truck Hapa Howies, Trinidad has been flippin’ aloha flavors with his arroz caldo arancini, pork belly tocino, and embutido shumai.
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While waiting for Hapa Barkada’s launch, here’s Trinidad’s take on chicken inasal (in skewers!) as he shared it with lifestyle show “Afternoon Live.” This zesty delight also comes with his signature green rice.
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Filipino chicken skewers
Ingredients:
- 6 chicken thighs, sliced, skin-on, and bone-in
- 1 cup white vinegar
- 1 cup ginger ale
- 1 cup brown sugar
- 10 garlic cloves, minced
- 1/2 cup soy sauce
- 1 tbsp ground black pepper
How to prepare:
1. In a bowl, combine all ingredients—except the chicken—to make the marinade.
2. Soak the chicken in the marinade and leave in the fridge overnight or for minimum 2 hours.
3. Thread the marinated chicken into 8-inch wood skewers. You can soak the wooden skewers in water first to keep your chicken from burning and getting dry.
4. Hit your air fryer at 400 degrees, slide those skewers in, and let it cook for 10 minutes.
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Green rice
Ingredients:
- Cilantro
- Extra light olive oil
- Green onions
- 1 whole garlic
- Steamed rice
How to prepare:
1. Put all these ingredients into the blender and grind.
2. Once done, mix the green blend with your steamed rice.
Melvin Trinidad said his signature green rice isn’t just limited to these chicken skewers. He also suggests pairing it with egg—for when the budget is tight while you wait for the next payday.
