Grilled Native Chicken

Smoking scent of native chicken (tagalog na manok) on grill.

By Platillo Ligero

Growing up, I was introduced to native chicken (tagalog na manok) as the best and main meat ingredient for tinola. Every time we go to countryside, you'll find them running around at the backyard of every house. And by night fall, they nest the darkness out at tree branches where they take a half-baked nap. Unknowingly, that's how they can be easily trapped. The following day, they end up on a pot teeming with ginger, black pepper, onion, water and young chili leaves. This is then best sipped with yellowish sabaw.

Aside from tinola, native chickens are also often featured with all time favorite lugaw and arroz caldo. Again, with the usual seasoning ginger and others. And is best prepared during rainy days. Sick? Our folks would have this our bedside.

Dip on the side will be great to compliment the meat.

This time, native chicken went grilled! And I treated myself with this. Thanks to birthday boy Allan if Brgy. Coliat I, Ibaan, Batangas.

With my hand springing with and army of fork, I went on slicing this sweet native chicken. Meat juice remained in between meat shreds, aroma filling the air with every cut. There's nothing extra ordinary however. Before hitting the grill, the native chicken was first boiled with some seasoning until tender. It shouldn't stay that long on fire to keep the meat intact with bones. You can keep it soaked with seasoned sabaw for a while before deciding on grilling them. And when you do, just keep on turning once in a while so a control the heat it receive. That is not to harden much of the meat and to keep its dignity and tenderness.

Of course, dip on side will do more of the trick.