Grilled Chicken Isaw

Step 1

Rinse the chicken intestines under cold running water, then pat them dry with paper towels to remove excess moisture, which helps them grill better.

Step 2

Cut the intestines into 3-inch segments, about the width of your index finger, then thread them onto 6 to 8 wooden skewers alternating back and forth so they lay flat and cook evenly.

Step 3

Pour 3 tablespoons soy sauce and 3 tablespoons white vinegar into a shallow bowl, add 3 minced garlic cloves and 0.5 teaspoon black pepper, then stir until combined.

Step 4

Place the skewers in a single layer on a plate, then pour the marinade over them and turn them to coat all sides, ensuring every segment is moistened.

Step 5

Let the skewers sit in the marinade for 10 minutes at room temperature so the flavors can soak in.

Step 6

Preheat a grill or grill pan over medium-high heat for 2 minutes until it is hot — you should see wisps of smoke rising from the surface.

Step 7

Brush 1 tablespoon olive oil onto the grill grates using a paper towel held with tongs, so the skewers won't stick.

Step 8

Lay the skewers directly on the grill, spacing them 2 inches apart, and cook without moving them for 3 minutes until the undersides are charred dark brown.

Step 9

Flip each skewer and cook the other side for 2 to 3 minutes until it is also darkened and any juices that escape look clear instead of pink.

Step 10

Transfer the skewers to a plate and let them rest for 1 minute so the exterior stays crispy while you carry them to the table.