This Easy Filipino Chicken Barbecue is a tasty dish that’s simple to make. The chicken is marinated in a sweet and tangy sauce, making it juicy and packed with flavor!
Whenever I make this, my family can’t get enough! You can serve it with rice or even on skewers for a fun barbecue vibe. Trust me, you’ll want seconds! 🍗
Key Ingredients & Substitutions
Chicken: Chicken thighs or drumsticks work best due to their juicy nature. If you prefer, you can also use chicken breasts, but they may dry out quicker on the grill. Bone-in chicken adds flavor too, but bone-out is easier to skewer.
Banana Ketchup: This unique ingredient gives that sweet and tangy twist. If you can’t find it, regular sweet ketchup is a fine substitute. You might miss out on the distinct flavor, but it’ll still be tasty!
Vinegar: Cane vinegar is traditional for this recipe, but you can use white or apple cider vinegar if that’s what you have at home. Depending on the vinegar, adjust to taste, as some might be a bit stronger.
Sugar: Brown sugar adds a nice caramelization to the chicken. If you like, try coconut sugar for a healthier twist! It has a similar sweetness and works perfectly in marinades.
How Do I Marinate Chicken for Maximum Flavor?
The key to delicious Filipino Chicken Barbecue is certainly in the marinade. Marinating allows the flavors to soak in and makes the chicken incredibly tender. Here’s how to do it right:
- Mix the marinade ingredients well. Ensure the sugar is completely dissolved for even seasoning.
- Coat the chicken pieces thoroughly. The more surface area covered, the better the flavor.
- Let it marinate for at least 3 hours or, ideally, overnight. This deepens the flavor and ensures your chicken is juicy.
- Don’t forget to reserve some marinade for basting while grilling if you want that extra glaze!
Using these tips will ensure your barbecue not only tastes great but looks delicious too!
Easy Filipino Chicken Barbecue
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs chicken thighs or drumsticks, skin-on, boneless preferred, cut into pieces suitable for skewering
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (or substitute with sweet ketchup)
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/4 cup vinegar (white or cane vinegar preferred)
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp cooking oil
- Bamboo skewers, soaked in water for 30 minutes before use
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time. However, for the best flavor, you should marinate the chicken for at least 3 hours, ideally overnight. The grilling process will take around 20-30 minutes. So, you might need to set aside some time, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium mixing bowl, combine soy sauce, banana ketchup, brown sugar, minced garlic, chopped onion, vinegar, black pepper, salt, and cooking oil. Whisk everything together until the sugar is fully dissolved and the marinade is well-blended. You should get a nice, glossy mixture that smells delicious!
2. Marinate the Chicken:
Add the chicken pieces into the marinade, ensuring they’re fully coated. It’s a good idea to massage the marinade into the chicken a bit. Once coated, cover the bowl with plastic wrap or transfer everything into a zip-top bag. Place it in the fridge to marinate for at least 3 hours or overnight for the best flavor.
3. Prep the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If using charcoal, let the coals burn until they’re covered with ash, which usually takes about 20-30 minutes.
4. Skewer the Chicken:
Remove the chicken from the marinade (don’t throw the marinade away just yet!). Thread the marinated chicken pieces onto the soaked bamboo skewers. Leave a little space between the pieces for even cooking.
5. Grill the Chicken:
Place the skewers on the grill. Cook for about 10-15 minutes on each side, basting occasionally with the leftover marinade or additional banana ketchup for that sticky glaze. You want the chicken to have nice grill marks and a slight char for extra flavor!
6. Rest and Serve:
Once cooked through (the internal temperature should reach at least 165°F or 75°C), remove the skewers from the grill and let them rest for a few minutes. This helps the juices redistribute.
7. Enjoy:
Serve the chicken skewers hot, ideally on a bed of banana leaves or alongside some steamed rice for an authentic Filipino barbecue experience. Don’t forget to share and enjoy every bite!
Enjoy your juicy, flavorful Easy Filipino Chicken Barbecue skewers! Perfect for gatherings or a delightful family meal! 🍗
FAQ
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! While chicken thighs and drumsticks are recommended for their juiciness, you can also use chicken breasts. Keep in mind that breasts may dry out faster, so consider getting ones on the bone or marinating them for a bit longer to keep them moist.
How Long Can I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 3 hours or up to 24 hours. Just be cautious not to marinate too long; anything over 24 hours can lead to a mushy texture due to the acidity in the marinade.
Can I Make This Recipe in the Oven or Broiler?
Yes, you can! Preheat your oven to 400°F (200°C) or use the broiler setting. Place the skewers on a baking sheet lined with foil. Bake for about 20-25 minutes, turning midway, until cooked through and slightly charred. Baste with the marinade for extra flavor.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or warm them up on a grill or skillet over medium heat, basting with a bit of sauce to maintain moisture.
