Filipino-Style Barbecue Chicken – Sweet, Smoky
Filipino-Style Barbecue Chicken is sweet, smoky, juicy, and packed with tropical-inspired flavor.The chicken is marinated in soy sauce, garlic, citrus, banana ketchup, and brown sugar.Grilling creates caramelized edges and smoky charred goodness.This dish is commonly served on skewers with rice and dipping sauces.The flavor is savory, slightly tangy, sweet, and deeply satisfying.It is perfect for cookouts, family dinners, fiestas, and street-food-inspired meals.
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs or breasts, cut into chunks
- ½ cup soy sauce
- ½ cup banana ketchup
- ¼ cup brown sugar
- Juice of 2 calamansi or 1 lemon
- 6 garlic cloves, minced
- 1 teaspoon black pepper
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
For Basting
- ¼ cup banana ketchup
- 2 tablespoons barbecue sauce
- 1 tablespoon honey
Instructions
- In a large bowl, whisk together soy sauce, banana ketchup, brown sugar, calamansi juice, garlic, black pepper, oyster sauce, and vegetable oil.
- Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
- Thread marinated chicken onto soaked wooden skewers evenly.
- Heat grill to medium heat and lightly oil the grates.
- Cook skewers for 15–20 minutes, turning occasionally until chicken is fully cooked and lightly charred.
- Mix banana ketchup, barbecue sauce, and honey. Brush generously onto skewers during the final minutes of grilling.
- Remove from grill and garnish with green onions, sesame seeds, and lime wedges. Serve hot with rice and dipping sauce.
Notes
- Banana ketchup gives authentic Filipino barbecue flavor.
- Chicken thighs stay extra juicy on the grill.
- Overnight marination produces deeper flavor.
- Slight charring enhances sweetness beautifully.
- Calamansi adds authentic citrus flavor.
- Wooden skewers should be soaked before grilling.
- Sweet glaze caramelizes quickly, so avoid high heat.
- Charcoal grilling creates the best smoky flavor.