As the sun sets and the grill begins to sizzle, I can’t help but feel a surge of excitement. There’s something magical about food that brings people together, and this Easy Filipino Chicken Barbecue Recipe is the perfect centerpiece for any gathering. Marinated in a tantalizing blend of soy sauce, vinegar, and a hint of sweetness from banana ketchup, these juicy grilled chicken skewers are bursting with flavor. Quick to prepare and a crowd-pleaser, this dish will transport you to warm summer nights, filled with laughter and camaraderie. Plus, you can easily adapt it to suit your pantry, making it a fantastic choice for impromptu feasts. Are you ready to fire up your grill and impress your friends and family with this Filipino classic? Let’s dive in!
Why is Filipino Chicken Barbecue the Best?
Crowd-Pleaser: Perfect for backyard gatherings, the vibrant flavors will have everyone asking for seconds.
Juicy & Tender: The marinade keeps the chicken moist, ensuring each bite is succulent.
Versatile: Swap out chicken thighs for breasts or even tofu! There’s something for everyone.
Quick & Easy: With just a few hours of marinating, you can whip this dish up without fuss.
Unique Flavor: The combination of banana ketchup and vinegar creates a delightful balance of sweetness and tang.
Pair it with sides like Chopped Chicken Caesar or Greek Chicken Meatballs for a complete meal!
Filipino Chicken Barbecue Ingredients
For the Marinade
• Chicken Thighs – Boneless is preferred for juiciness; chicken breasts may dry out.
• Soy Sauce – Adds umami flavor and saltiness to the marinade.
• Banana Ketchup – Provides unique sweetness; substitute with regular ketchup or a mix of ketchup and soy sauce for a similar flavor.
• Brown Sugar – Contributes sweetness and caramelization; honey or coconut sugar can be used as alternatives.
• White Vinegar – Offers tanginess; apple cider vinegar is a milder substitute.
• Minced Garlic – Infuses aromatic depth into the marinade.
• Chopped Onion – Enhances the flavor; use red or yellow onions based on preference.
• Ground Black Pepper and Paprika – For seasoning and boosting overall flavor profile.
• Water – Helps to dissolve sugar and evenly distribute the marinade.
For Grilling
• Bamboo Skewers – Soak in water before use to prevent burning.
• Additional Marinade – Save some for basting while grilling to retain moisture in the chicken.
Embrace the flavors of this Filipino Chicken Barbecue Recipe and gather around the grill!
Step‑by‑Step Instructions for Easy Filipino Chicken Barbecue Recipe
Step 1: Prepare the Marinade
In a large bowl, combine soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, ground black pepper, paprika, and water. Whisk the ingredients together until well blended and the sugar dissolves completely. This marinade is the flavor foundation for your Filipino Chicken Barbecue, so ensure it’s nicely mixed before moving on.
Step 2: Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Use your hands or a spoon to mix well. Cover the bowl with plastic wrap, or transfer everything into a resealable bag. Place in the refrigerator for a minimum of 2 hours, or ideally overnight, to allow the flavors to permeate the chicken.
Step 3: Preheat the Grill
About 30 minutes before you’re ready to grill, take the marinated chicken out of the fridge. Preheat your grill to medium-high heat, around 400°F (200°C). This temperature is perfect for getting a nice sear on the chicken while keeping it juicy inside. Additionally, soak bamboo skewers in water to prevent them from burning on the grill.
Step 4: Assemble the Skewers
Once the grill is hot, thread the marinated chicken pieces onto the soaked bamboo skewers. Leave some space between each piece to ensure even cooking. This step not only helps with grilling but also makes for an easy serving method for your Filipino Chicken Barbecue when it’s time to eat.
Step 5: Grill the Chicken
Place the skewers on the preheated grill and cook for about 5-7 minutes per side. Keep an eye on the chicken; you want them to develop beautiful char marks without burning. Baste the chicken with some of the leftover marinade while grilling, enhancing flavors and ensuring each piece remains succulent.
Step 6: Check for Doneness
After about 10-14 minutes of grilling, check the chicken for doneness. The internal temperature should reach 165°F (74°C). The chicken should appear golden and slightly charred on the outside, while remaining juicy and tender on the inside—an inviting sight for any grill lover.
Step 7: Rest and Serve
Once cooked through, remove the skewers from the grill and allow them to rest for a few minutes. This resting period allows the juices to redistribute, keeping your skewers moist. Serve the Filipino Chicken Barbecue hot off the grill, perhaps on banana leaves for an authentic touch, alongside your favorite dipping sauces.
What to Serve with Easy Filipino Chicken Barbecue
Elevate your meal with delightful side dishes that perfectly complement the flavors of grilled chicken skewers.
- Steamed Jasmine Rice: Simple yet essential, its fluffy texture soaks up the savory marinade drippings beautifully.
- Grilled Corn on the Cob: Sweet and smoky, it adds a fun crunch and pairs wonderfully with the barbecue’s tanginess.
- Cucumber Salad: Fresh and crisp, this salad enhances the dish’s richness while its mild acidity refreshes the palate.
- Banana Ketchup Dipping Sauce: Extra dipping sauce brings vibrant flavors that echo the marinade, perfect for those who love a bit of sweetness.
- Garlic and Butter Roasted Potatoes: Crispy and golden outside with pillowy interiors, they provide a hearty counterpoint to the lighter chicken skewers.
- Lemonade or Calamansi Drink: A zesty, refreshing beverage that perfectly cuts through the savory richness of grilled chicken, making your meal feel even more lively.
- Tropical Fruit Salad: A sweet, colorful side brings a touch of summer’s bounty, balancing the hearty elements with freshness and bright flavors.
Expert Tips for Filipino Chicken Barbecue Recipe
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Choose the Right Cut: Opt for boneless chicken thighs for maximum juiciness; chicken breasts can dry out easily, so adjust marinade time if you use them.
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Don’t Skip Marinating: Allowing the chicken to marinate overnight infuses it with flavor, making your Filipino Chicken Barbecue recipe utterly delicious.
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Watch the Grill Temperature: Grilling too hot can char the outside while leaving the inside undercooked; aim for medium-high heat for best results.
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Baste for Juiciness: Regularly baste the chicken with leftover marinade during grilling to keep it moist and flavorful.
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Rest the Chicken: Let the skewers rest after grilling for about 5 minutes; this allows the juices to redistribute, ensuring every bite is succulent.
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Experiment with Variations: Feel free to customize the marinade with extra spices or substitute proteins to make this dish your own!
Make Ahead Options
These Easy Filipino Chicken Barbecue skewers are a fantastic option for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen beautifully as they sit in the fridge. Simply follow the marinating instructions and cover the bowl tightly or transfer the chicken into a resealable bag. If you prefer to assemble the skewers ahead of time, you can thread the marinated chicken onto soaked bamboo skewers and refrigerate them for up to 3 days. When you’re ready to grill, just preheat your grill and cook the skewers directly from the fridge to ensure they’re just as juicy and flavorful as ever, making dinner prep a breeze on busy weeknights!
Filipino Chicken Barbecue Variations
Feel free to get creative with this Filipino Chicken Barbecue recipe and make it your own!
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Chicken Breasts: Swap chicken thighs for breasts, but be mindful of grilling time to prevent them from drying out.
They’re leaner but can still be flavorful with the right marinade and attention. -
Vegan Option: Use tofu or tempeh instead of chicken for a plant-based alternative.
Marinate the tofu for at least 30 minutes to really soak up the flavors. Serve with a spicy dipping sauce for a zingy touch! -
Spicy Twist: Add cayenne pepper or sliced jalapeños to the marinade if you crave some heat.
This adds a delightful kick that elevates the dish, making each bite a tasty adventure. -
Different Ketchup: Switch banana ketchup for a regular or spicy version, or even try a homemade alternative.
Each option will impart its unique twist to the skewers while staying true to the spirit of the recipe! -
Herbaceous Kick: Incorporate fresh herbs like cilantro or lemon grass into the marinade for added freshness.
These herbs brightened up the flavor, making the dish feel even more vibrant, perfect for summer. -
Alternative Sweeteners: Use maple syrup or agave nectar in place of brown sugar for a different sweetness profile.
This subtle change can introduce an interesting depth to the flavor, catering to your specific taste. -
Add Pineapple: Incorporate chunks of fresh pineapple onto the skewers for a tropical twist.
The sweetness of the charred pineapple pairs beautifully with the savory chicken, creating an irresistible flavor combination. -
Dipping Sauce Galore: Serve with various sauces, such as a spicy vinegar sauce or creamy garlic dip, to complement the skewers.
Each dip invites a new flavor experience, creating fun for everyone at the table! For a refreshing contrast, pair with some Sticky Garlic Chicken or Street Corn Chicken.
How to Store and Freeze Filipino Chicken Barbecue
Fridge: Store leftover Filipino Chicken Barbecue in an airtight container for up to 3 days. Ensure the chicken has cooled to room temperature before sealing to avoid condensation.
Freezer: For long-term storage, freeze grilled chicken skewers in a freezer-safe bag or container for up to 3 months. Remove as much air as possible to prevent freezer burn.
Reheating: Thaw in the fridge overnight before reheating. Gently reheat on the grill or in the microwave, adding a splash of water or leftover marinade to keep the chicken moist.
Refrigeration Tips: If you notice any leftover marinade, feel free to use it for basting during reheating to enhance the flavors of your Filipino Chicken Barbecue!
Filipino Chicken Barbecue Recipe FAQs
What type of chicken is best for this recipe?
I recommend using boneless chicken thighs for optimal juiciness and flavor. They hold up well to the marinade and don’t dry out as quickly as chicken breasts may. However, if you prefer chicken breasts, just watch your grilling time to prevent them from becoming dry.
How should I store leftovers?
Store any leftover Filipino Chicken Barbecue in an airtight container in the fridge for up to 3 days. Let the chicken cool to room temperature before sealing to minimize condensation, which can make it soggy.
Can I freeze Filipino Chicken Barbecue?
Absolutely! You can freeze grilled chicken skewers in a freezer-safe bag or container for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn. For best results, thaw in the fridge overnight before reheating.
What should I do if my chicken is dry after grilling?
If your chicken turns out dry, next time try marinating it longer—overnight works wonders for flavor and moisture. Additionally, basting with the leftover marinade while grilling helps keep it juicy. Keep an eye on the grill temperature (medium-high is ideal) to avoid overcooking.
Is this recipe suitable for people with dietary restrictions?
While this Filipino Chicken Barbecue Recipe is naturally gluten-free when using certified gluten-free soy sauce, consider your guests’ sensitivities. If anyone has allergies to ingredients like soy or garlic, explore substitutions such as coconut amino acids for soy sauce and garlic powder instead of fresh garlic.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours, but I highly recommend letting it sit overnight if you can. This time allows the marinade to penetrate the meat deeply, creating that classic, delicious flavor profile you expect from a Filipino Chicken Barbecue.
Savory Filipino Chicken Barbecue Recipe for Summer Grilling
Ingredients
Equipment
Method
- In a large bowl, combine soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, ground black pepper, paprika, and water. Whisk until well blended.
- Add the boneless chicken thighs to the marinade, ensuring each piece is coated. Cover with plastic wrap or transfer to a resealable bag and refrigerate for at least 2 hours, preferably overnight.
- About 30 minutes before grilling, remove the chicken from the fridge and preheat the grill to medium-high heat (about 400°F or 200°C). Soak bamboo skewers in water.
- Thread the marinated chicken onto soaked skewers, leaving space between pieces for even cooking.
- Place skewers on the grill and cook for about 5-7 minutes per side, basting with leftover marinade while grilling.
- After about 10-14 minutes of grilling, check the internal temperature to ensure it reaches 165°F (74°C).
- Remove skewers from the grill, let them rest for a few minutes, and serve hot.
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