filipino barbeque chicken recipe

Written ByJenny Smyth Posted on
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The Best filipino barbeque chicken recipe

I am absolutely in love with this Filipino barbeque chicken recipe. It’s a staple in our household, and my kids can’t get enough of it.

The dish is called ‘Chicken Inasal,’ which roughly translates to ‘chicken grilled over charcoal.’ This traditional Filipino method of cooking chicken gives it a unique smoky flavor that I just can’t get enough of.

The key to making this recipe is to use a combination of vinegar, soy sauce, garlic, and black pepper to marinate the chicken before grilling it over high heat. This process not only tenderizes the meat but also infuses it with an incredible depth of flavor.

I like to serve it with steamed vegetables or rice to round out the meal. My family loves it when I make this recipe for special occasions, and it’s also a great option for a quick weeknight dinner.

The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. The health benefits of this recipe are also a major plus – the marinating process helps to break down the proteins in the meat, making it easier to digest.

Plus, using fresh ingredients ensures that we’re getting all the nutrients we need without any added preservatives or artificial flavorings.

Filipino Barbecue Chicken Recipe

4.8 from 612 votes

Filipino barbecue chicken is a popular street food dish featuring marinated chicken grilled to perfection. The chicken is coated in a sweet and savory sauce, giving it a distinctive flavor that pairs well with rice and vegetables.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Marinade

1/2 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
1 tsp salt

For the Chicken

2 lbs chicken thighs or drumsticks, skin removed

For Grilling

2 tbsp vegetable oil

👨‍🍳Directions

1In a mixing bowl, combine soy sauce, calamansi juice, brown sugar, garlic, onion, black pepper, and salt.
2Mix well until the sugar is fully dissolved.
3Add the chicken pieces to the marinade, ensuring each piece is well coated.
4Cover the bowl and refrigerate for at least 20 minutes or up to 4 hours for better flavor absorption.
5Preheat the grill to medium-high heat.
6Thread the marinated chicken pieces onto bamboo skewers.
7Brush the grill grates with vegetable oil to prevent sticking.
8Place the chicken skewers on the grill and cook for 6-7 minutes on each side, turning occasionally to ensure even cooking.
9Baste the chicken with any remaining marinade during the last 5 minutes of cooking.
10Remove the chicken from the grill and let it rest for 5 minutes before serving.

🔧Equipment

Mixing bowl
Bamboo skewers
Grill

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use chicken breast if you prefer, but thighs and drumsticks are more traditional and flavorful. Soak the bamboo skewers in water for 30 minutes before use to prevent burning.

Filipino barbeque chicken is a dish that’s sure to impress at any gathering. It’s easy to make, delicious, and offers some health benefits.

I love serving this dish at family gatherings because it’s a crowd-pleaser. Leftovers can be stored in the refrigerator for up to three days.

To reheat, simply place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill for a few minutes to refresh the smoky flavor.

This dish pairs well with steamed rice and a side of vegetables. It’s a perfect meal for any occasion, from a casual weeknight dinner to a large family celebration.

❓ Frequently Asked Questions About Filipino Barbecue Chicken

1. What type of chicken should I use for Filipino barbeque chicken?

You can use chicken thighs or drumsticks for this recipe. Both cuts are flavorful and tender when grilled. Chicken breasts can also be used, but they may become dry if overcooked.

2. Can I use a different type of vinegar if I don’t have cane vinegar?

Yes, you can substitute cane vinegar with white vinegar or apple cider vinegar. However, keep in mind that the flavor may vary slightly.

3. How long should I marinate the chicken?

For the best results, marinate the chicken for at least four hours. However, if you have the time, marinating overnight will allow the flavors to fully infuse into the chicken.

4. Can I bake the chicken instead of grilling it?

While grilling gives the chicken that smoky flavor, you can bake it in the oven if you prefer. Preheat your oven to 375°F (190°C) and bake the chicken for about 30-35 minutes, or until the internal temperature reaches 165°F (74°C).

5. Can I make the marinade ahead of time?

Yes, you can prepare the marinade ahead of time and store it in the refrigerator. It will keep for up to a week. Just make sure to mix it well before using it to coat the chicken.

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