This Easy Filipino Chicken Barbecue is a crowd-pleaser! Marinated in a yummy mix of soy sauce, vinegar, and spices, it turns out juicy and flavorful every time.
You’ll love the smoky taste from grilling! I can’t help but sneak some bites while it cooks—who can resist that delicious smell? 🍗🔥
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless chicken thighs for their juicy texture. If you prefer breast meat, that’s fine too, but they can dry out more easily.
Banana Ketchup: This is key for flavor, but you can swap it for regular ketchup if needed. Just remember, it’s a bit sweeter and has a unique taste. You could also use a mix of ketchup and a little soy sauce for a similar effect.
Brown Sugar: Brown sugar gives a nice caramelization when grilled. You could replace it with honey or coconut sugar for a different sweetness profile, yet they might change the final taste a bit.
White Vinegar: For a milder tang, try apple cider vinegar. It works well and adds a pleasant flavor twist without overpowering the dish.
How Do You Get the Chicken Perfectly Grilled?
Grilling chicken can be tricky, especially keeping it juicy. To make it easier, follow these steps:
- Ensure the grill is hot before adding the chicken. This helps create a nice sear.
- Leave space between chicken pieces on the skewers to allow for even cooking. If they’re too crowded, they’ll steam instead of grill.
- Baste occasionally with leftover marinade while grilling. This adds flavor and keeps moisture in.
- Check for doneness by cutting into a piece; there shouldn’t be any pink inside. Alternatively, use a meat thermometer. The inside should reach 165°F (75°C).
- Let the chicken rest for a few minutes after grilling. This helps retain juices and enhances flavor.
By following these tips, you’ll end up with delicious, perfectly grilled chicken every time!
Easy Filipino Chicken Barbecue
Ingredients List:
For the Chicken:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup banana ketchup (or regular ketchup as a substitute)
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika (optional, for color and flavor)
- 1/4 cup water
For Grilling:
- Bamboo skewers, soaked in water for 30 minutes
Time Needed:
This delicious Filipino Chicken Barbecue takes about 15 minutes of prep time and at least 2 hours for marinating (preferably overnight). Grilling will take around 15-20 minutes, depending on your grill. So, total time to enjoy this meal will be about 2 hours and 30 minutes, allowing for marinating and grilling time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, ground black pepper, salt, paprika, and water. Stir the mixture well until the sugar is completely dissolved and everything is combined.
2. Marinate the Chicken:
Add the bite-sized chicken pieces to the marinade. Make sure each piece is well coated by mixing everything together. Cover the bowl tightly and place it in the refrigerator. Let it marinate for at least 2 hours, but for the best flavor, try to let it sit overnight!
3. Get Ready to Grill:
Preheat your grill or grill pan to medium-high heat. This ensures your chicken gets that nice char and cooks evenly.
4. Skewer the Chicken:
Take the marinated chicken pieces and thread them onto the soaked bamboo skewers. Be sure to leave a little space between each piece; this helps them cook properly on the grill.
5. Grill Time!
Place the chicken skewers on the preheated grill. Grill for about 5-7 minutes on each side, basting them with any leftover marinade to keep them moist. Look for nice grill marks and a bit of char for that authentic barbecue flavor!
6. Rest and Serve:
Once the chicken is cooked through (make sure there’s no pink inside), remove the skewers from the grill and let them rest for a few minutes. This helps keep the chicken juicy. Serve hot on banana leaves, if available, alongside some steamed rice and your choice of dipping sauce, like vinegar with chili or extra banana ketchup.
Enjoy Your Meal!
Dig into this tender, flavorful Filipino chicken barbecue that’s sweet, tangy, and so tasty! It’s perfect for family gatherings or just a cozy dinner at home. Bon appétit!
FAQ for Easy Filipino Chicken Barbecue
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While boneless chicken thighs are recommended for their juiciness, you can use chicken breasts. Just be cautious, as they can dry out more easily. Consider marinating them slightly longer to keep them moist during grilling.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal! This allows the flavors to penetrate and tenderize the meat. If you’re in a hurry, even 30 minutes will give you some flavor, just not as deep.
What if I Don’t Have Banana Ketchup?
No worries! You can substitute it with regular ketchup. For a closer flavor match, mix in a little bit of soy sauce or Worcestershire sauce for extra depth. This will still give you a tasty barbecue!
How Do I Store Leftover Chicken Barbecue?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the grill or in the microwave. If reheating in a microwave, do it in short intervals to avoid drying it out.
