filipino chicken bbq recipe

Written ByJenny Smyth Posted on
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The Best filipino chicken bbq recipe

I have been a huge fan of Filipino cuisine for years, and one dish that always brings me joy is the classic Chicken BBQ recipe. It’s a staple in many Filipino households, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

I’ve made this recipe countless times for my family, and it never fails to impress. My kids love helping me prepare the marinade, and they can’t get enough of the smoky flavor that comes from grilling the chicken skewers.

But what I love most about this recipe is how it brings people together. Whether we’re having a casual dinner or hosting a big gathering, this Chicken BBQ recipe is always a crowd-pleaser.

And as an added bonus, it’s incredibly healthy – the chicken is marinated in a mixture of vinegar, soy sauce, and spices that not only add flavor but also help to tenderize the meat. This recipe has been passed down through generations of Filipino cooks, and I’m so grateful to have it in my repertoire.

The technique of marinating the chicken in a mixture of acidic ingredients before grilling it is what sets this dish apart from other BBQ recipes. It’s a game-changer for anyone looking to elevate their grilling game.

The result is a dish that’s both familiar and exotic at the same time – you’ll feel like you’re eating at a street food stall in Manila, but with the comfort of being in your own backyard. So if you’re looking for a recipe that’s both delicious and easy to make, look no further than this Chicken BBQ recipe.

Filipino Chicken BBQ

4.7 from 1734 votes

Filipino Chicken BBQ is a popular street food in the Philippines. It is a marinated chicken skewered and grilled to perfection.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup soy sauce
1/4 cup calamansi juice
1/4 cup brown sugar
2 cloves garlic, minced
1 small onion, minced
1 tsp black pepper
2 tbsp vegetable oil

For the Chicken

500g chicken thigh, cut into cubes

For Grilling

Bamboo skewers, soaked in water for 30 minutes

For the Sauce

1/4 cup banana ketchup
2 tbsp soy sauce
1 tbsp calamansi juice
1 tsp sugar
1 small onion, chopped
1 clove garlic, minced

👨‍🍳Directions

1In a bowl, combine soy sauce, calamansi juice, brown sugar, minced garlic, minced onion, black pepper, and vegetable oil.
2Mix well until the sugar is completely dissolved and the mixture is smooth.
3Add the chicken pieces to the marinade, ensuring each piece is well coated.
4Cover the bowl and refrigerate for at least 1 hour, or overnight for better flavor.
5While the chicken is marinating, prepare the sauce.
6In a separate bowl, mix banana ketchup, soy sauce, calamansi juice, and sugar until well combined.
7Add the chopped onion and minced garlic, then set aside.
8Once the chicken is ready, thread the marinated pieces onto the soaked bamboo skewers.
9Make sure each skewer is tightly packed with chicken pieces.
10Preheat the grill to medium-high heat.
11If using a grill pan, heat it over medium-high heat until it is hot and slightly smoking.
12Place the chicken skewers on the grill and cook for 6-7 minutes on each side, or until the chicken is cooked through and slightly charred.
13Brush the sauce onto the chicken skewers during the last 2-3 minutes of cooking, allowing the sauce to caramelize and form a glaze.
14Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving.
15The chicken should be juicy and tender, with a slightly smoky flavor from the grill.
16Serve the skewers hot, with additional sauce on the side if desired.

🔧Equipment

Mixing bowl
Bamboo skewers
Grill or grill pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 125mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 13g🥩Protein: 28g

📝Notes

Tips: For a spicier version, add a pinch of chili flakes to the marinade or sauce. You can also grill the chicken on a charcoal grill for a more authentic smoky flavor.

This Chicken BBQ recipe is perfect for any occasion – whether you’re hosting a big gathering or just want something easy and delicious for dinner. One of my favorite things about this recipe is how versatile it is – you can serve it on its own with steamed rice or noodles, or add some grilled vegetables for extra nutrition.

The leftovers are also incredibly easy to store and reheat – simply place them in an airtight container and refrigerate at 40°F (4°C) or below for up to three days. When reheating, make sure to warm them up slowly over low heat to prevent drying out the meat.

❓ Frequently Asked Questions About Filipino Chicken BBQ

Q: What type of meat can I use instead of chicken?

You can use pork or beef as substitutes for chicken in this recipe. However, keep in mind that the cooking time may vary depending on the thickness of the meat.

Q: Can I make this recipe in advance?

Yes, you can marinate the chicken up to 24 hours before grilling it. However, be sure to refrigerate it at 40°F (4°C) or below.

Q: How do I know if my chicken is cooked through?

Make sure to cook your chicken until it reaches an internal temperature of 165°F (74°C). You can check by inserting a meat thermometer into the thickest part of the breast or thigh.

Q: Can I grill this over direct heat?

No, it’s best to grill over indirect heat to prevent burning. If you don’t have an indirect heat setup on your grill, you can try using foil packets with holes punched in them.

Q: Can I serve this with rice or noodles?

Of course! This Chicken BBQ recipe pairs perfectly with steamed rice or noodles. You can also serve it with some grilled vegetables like bell peppers or zucchini for added nutrition.

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