Grilling Chicken Gizzards

How To Grill Chicken Gizzards? It is likely that you have had gizzards boiled, stewed, or fried, but they are also great to grill. Let’s find out how to grill chicken gizzards.

The chicken gizzards from Filipino chickens are very flavorful and delicious. If you cook them right, they become silky smooth. Here’s how to make Filipino gizzards over a hot grill, also known as Balon balonan.

Chicken Gizzards are widely eaten all around the world. Whether it be chicken gizzard steak, beef steak, mutton steak or even pork. Steaks are a nutritious food full of protein and other nutrients. In addition to this, it is raw form of meat hence, it has many added minerals and vitamins too. Apart from just being grilled, steaks are served with steamed vegetables such as potatoes, carrots, and many other vegetables too.

Grill is one of the safest options to grill the meat because it allows controlled grill opportunity and prevents the burning of food as well. Through Grill, one can easily maintain the heat transfer from the flame to the food. In addition to this, you can also control the temperature and automatic burning of coal. This indirectly controls the flame which is reaching the food.

To grill chicken gizzard on an Grill, you can marinate the chicken gizzard overnight. If not over night than you can marinate the chicken gizzard 2 to 3 hours before grilling and freeze it. Marinating the chicken gizzard adds up to the flavour of chicken gizzard and enhances the juiciness too. After marinating you can place the chicken gizzard on the Grill.

How To Make Grilled Filipino Gizzards (Balon–Balonan)

Probably you’ve had stewed or boiled gizzards, but they work great on the grill as well. In a sweet and sour sauce or a gingery spiced sauce, marinate clean chicken gizzards. Put the gizzards on the skewers along with the peppers, if you are using them. As part of the Filipino grilling process, gizzards must also be simmered in spices and brushed with hot sauce.

Ingredients

1. 1.1 pounds (500 g) chicken gizzards
2. 1⁄2 cup (120 ml) vinegar
3. 2 teaspoons (11 g) salt
4. ½ teaspoon (1.5 g) peppercorns
5. 1⁄2 inch (1.3 cm) piece of ginger
6. 2 cloves of garlic
7. 1 shallot
8. 1 bay leaf
9. 2 tablespoons (34 g) ketchup
10. 2 tablespoons (34 g) Sriracha sauce
11. ¼ cup (62 g) mustard
12. ¼ cup (85 g) honey

Makes 12 to 15 kebabs. Here you will get the best to consume during dinner or snack time. This way you may get the best food to fulfil your stomach. 

Step 1. Clean 500 Grams Of Chicken Gizzards

Rinse the gizzards thoroughly to remove debris and blood. Slice each gizzard in half lengthwise, then rinse the center to remove debris. Discard the tough yellow lining from each chicken gizzard. Rinse the gizzards while you rub your fingers over them to loosen the debris.

Step 2. Let The Gizzards Soak In Vinegar For 10 Minutes

Pour 120ml of vinegar over the chicken gizzards in a bowl. Leave the gizzards to rest for 10 minutes. Following this, rinse the gizzards with water after draining the vinegar.

Step 3. Combine The Gizzards With The Water, Salt, Pepper, Garlic, Shallot & Bay Leaf

Cover the gizzards with enough water to cover them. In this pot, add 2 teaspoons (11 g) of salt, ½ teaspoons (1.5 g) of whole peppercorns, a ½ inch (1.3 cm) piece of ginger, and 2 cloves of garlic, 1 shallot, and 1 bay leaf. Depending on the size of your pot, you will need different amounts of water.

Step 4. Cook The Gizzards For 60 To 90 Minutes Under A Lid

Bring the water to a boil by turning up the burner. After that, turn the burner to medium or medium-low so the water bubbles gently. Cook the gizzards until they are soft to your liking, covered with a lid. Pour in 1 cup (240 ml) of water if the pot looks like it’s going to dry up.

Step 5. Cool The Gizzards & Cut Them If Needed To Grill Chicken Gizzards

Turn off the burner and place a strainer in the sink. Drain the gizzards by slowly pouring them into the strainer. Let the gizzards cool in the strainer until they are comfortable to handle. Slice them into bite-sized pieces. You could also leave the gizzards in large pieces.

Step 6. Let Skewers Soak In Water For At Least 15 Minutes To Grill Chicken Gizzards

Place 12 to 16 bamboo or wooden skewers into a long shallow dish. Let the skewers soak in enough water to completely cover them while you prepare the gizzards. It will prevent the skewers from catching fire on the grill if they are soaked.

Step 7. Preheat A Gas Grill Or Charcoal Grill To High Heat

Turn your gas grill to high if you’re using one. Fill a chimney with briquettes and light them if you’re using a charcoal grill. Put the coals in the center of the grill when they are hot and slightly ashy. How To Grill Chicken Gizzards?

Step 8. Tie The Gizzards To Soaked Skewers To Grill Chicken Gizzards

Slide the drained gizzards onto the skewers after draining the water from them. Typically, you’ll be able to make 12 to 16 kebabs.

Step 9. Mix The Ketchup, Sriracha, Mustard & Honey Together In A Small Bowl

Combine 2 tablespoons of ketchup, 2 tablespoons of Sriracha sauce, ¼ cup of mustard, and ¼ cup of honey in a bowl. Combine the sauce with either a spoon or a whisk.

Step 10. Grill The Gizzards For 5 Minutes & Turn Them Once

Grill the gizzards and brush them with the sauce. Cook the gizzards evenly by turning them halfway through. Brush them with more sauce if you wish.

Step 11. Remove The Filipino Gizzards & Serve

Transfer the grilled gizzards to a serving platter using tongs. Serve the Filipino gizzards with rice, noodles, or a salad right away. Refrigerate leftover gizzards for up to four days in an airtight container.

Conclusion

The gizzard is great grilled, but you might have had them boiled, stewed, or fried. The gizzards of Filipino chickens have a very strong flavor and are juicy and tender. When cooked properly, they are moist and smooth. Hopefully, you liked this recipe on how to make Filipino gizzards over a hot grill, also known as Balon balonan.