These Filipino Barbecue Chicken Skewers are sweet, smoky, and oh-so-tasty! Marinated in a mix of soy sauce, garlic, and sugar, they’re grilled to perfection for a juicy bite.
Something about eating food off a stick just feels fun, right? I love serving these for parties or family nights. They disappear faster than you can say “more, please!” 🍗
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts work too, but they can dry out more easily.
Soy Sauce: This is crucial for the umami flavor. If you’re worried about sodium, consider using low-sodium soy sauce or tamari for a gluten-free option.
Vinegar: Cane vinegar adds a unique taste, but white vinegar is a fine substitute. If you want a milder flavor, apple cider vinegar could also work.
Pineapple Juice: This adds sweetness and a bit of acidity. If you want to skip it, you can replace it with orange juice or even a bit of honey mixed in with the marinade for sweetness.
Ground Black Pepper: Freshly ground pepper has the best flavor, but pre-ground works too in a pinch. Adjust the amount according to your heat preference!
How Do I Get the Chicken Perfectly Marinated?
Marinating properly is key to flavorful skewers. The marinade’s balance of soy sauce, vinegar, sugar, and spices really makes the chicken shine. Here’s how to do it right:
- Mix all marinade ingredients in a bowl until the sugar dissolves. This ensures even flavor.
- Cut the chicken into even, bite-sized pieces for consistent marination. Cover the bowl and refrigerate for at least 2 hours, or better yet, overnight. The longer, the tastier!
Don’t skip soaking the skewers if you’re using bamboo ones—this prevents them from burning and helps them hold the chicken well during grilling!
How to Make Filipino Barbecue Chicken Skewers
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup vinegar (cane or white vinegar)
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 tsp ground black pepper
- 1/2 tsp paprika (optional, for color)
- 1/4 tsp salt
- 1/4 cup pineapple juice (optional, for added sweetness)
For the Chicken:
- 1.5 lbs chicken thighs, boneless and skinless
- Skewers (bamboo or metal)
- Oil for grilling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a marinating time of at least 2 hours (or overnight for the best flavor), and around 15 minutes for grilling. So, plan for about 2.5 hours total, but most of that time is hands-off while the chicken marinates!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, vinegar, brown sugar, minced garlic, ground black pepper, paprika, salt, and pineapple juice until everything is well combined. Make sure the sugar dissolves fully for a tasty marinade!
2. Marinate the Chicken:
Cut the chicken thighs into bite-sized pieces. Add the chicken to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours. If you have time, let it marinate overnight to really enhance those flavors!
3. Soak the Skewers:
If you’re using bamboo skewers, now’s the time to soak them! Place the skewers in water for about 30 minutes. This will help prevent them from burning when you grill the chicken.
4. Prepare the Grill:
Preheat your grill to medium-high heat. To keep things from sticking, brush the grill grates lightly with oil.
5. Skewer the Chicken:
Take the marinated chicken out of the fridge and thread the pieces onto the skewers. Leave some space between each piece, so they cook evenly on the grill.
6. Grill the Skewers:
Place the skewers on the grill and cook them for about 5 to 7 minutes on each side. Turn them occasionally until the chicken is fully cooked and has a lovely char on the outside. The chicken should reach an internal temperature of 165°F (75°C).
7. Serve:
Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve your delicious Filipino barbecue chicken skewers with your favorite dipping sauce or side dishes. Enjoy your meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer! Just keep in mind that chicken breasts can dry out more easily than thighs, so be sure to monitor the cooking time closely and don’t overcook them.
Is There a Substitute for Vinegar?
If you don’t have vinegar on hand, you can use lemon or lime juice as a substitute. They will add a nice acidity but will also provide a slightly different flavor profile, giving your skewers a zesty twist.
How Do I Store Leftover Chicken Skewers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or skillet over medium heat until warmed through, ensuring they don’t dry out.
Can I Make This Recipe Spicier?
Absolutely! To add some heat, you can include chopped chili peppers or a dash of hot sauce to the marinade. Adjust the spice according to your preference for a little kick!
