This Easy Filipino Chicken Barbecue is juicy, smoky, and full of delightful flavors! With a tasty marinade of soy sauce, garlic, and a hint of sweetness, it makes every bite special.
Grilling this chicken is a fun activity, and the smell will make everyone come running! I love serving it with steamed rice for a classic combo that never disappoints. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using wings or drumsticks for that juicy bite. If you prefer, you can use chicken thighs or breasts. Just remember that different parts may need different cooking times.
Soy Sauce: This adds the salty and umami flavor to your dish. If you need a gluten-free option, use tamari or coconut aminos instead.
Banana Ketchup: This sweet, fruity sauce is a staple in Filipino cooking. If you can’t find it, regular ketchup or a mix of ketchup with a bit of honey can work in a pinch!
Calamansi Juice: This unique citrus gives a nice tang. If it’s unavailable, lemon juice is a great substitute, but it won’t have the exact same taste.
Pineapple Juice: This adds sweetness and helps tenderize the meat. You can also use orange juice for a similar effect if needed!
How Can I Make Sure My Chicken is Tender and Flavorful?
The trick to tender and flavorful chicken lies in marinating. Aim for at least 4 hours but overnight is best. The longer the marinating time, the richer the flavors will soak into the chicken, making it more delicious when grilled.
- Combine all marinade ingredients and mix until the sugar dissolves.
- Ensure each chicken piece is thoroughly coated in the marinade.
- Don’t skip the cooling process! Cover the bowl and refrigerate for optimal flavor.
Also, when grilling, keep the heat moderate. Too high, and the outside may char before the inside is done. Turning the chicken often and basting with leftover marinade keeps it moist!
Easy Filipino Chicken Barbecue
Ingredients You’ll Need:
- For the Chicken:
- 2 lbs chicken wings or drumsticks
- For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup banana ketchup (or regular ketchup)
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup pineapple juice
- 2 tablespoons calamansi juice (or substitute with lemon juice)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- For Skewering (if needed):
- Bamboo skewers (if grilling small pieces)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus at least 4 hours (up to overnight) for marinating the chicken, and approximately 25 minutes for grilling. In total, you might need around 5 hours and 40 minutes, but most of that is just waiting for the flavors to develop!
Step-by-Step Instructions:
1. Whip Up the Marinade:
In a large bowl, mix together the soy sauce, banana ketchup, brown sugar, minced garlic, finely chopped onion, pineapple juice, calamansi juice, black pepper, and salt. Stir well until the brown sugar is dissolved and everything is combined nicely.
2. Marinate the Chicken:
Place the chicken pieces in the marinade, ensuring that each one is well covered. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 4 hours. If you can let it sit overnight, that will really enhance the flavors!
3. Prepare for Grilling:
If you’re using bamboo skewers for smaller pieces, soak them in water for about 30 minutes. This will prevent them from burning on the grill. After soaking, thread the marinated chicken onto the skewers, leaving some space between each piece for even cooking.
4. Get the Grill Ready:
Fire up your grill and preheat it to medium heat. This is the perfect heat for getting a nice char on the chicken while making sure it cooks through.
5. Grill to Perfection:
Place the chicken on the grill and cook for about 20-25 minutes. Make sure to turn them occasionally to ensure even cooking. Baste the chicken with the leftover marinade during grilling to keep it juicy and flavorful!
6. Check for Doneness:
Once the chicken has a lovely charred glaze and is cooked through (the internal temperature should be 165°F or 75°C), remove them from the grill. Let them rest for a few minutes before serving.
7. Serve and Enjoy:
Serve the delicious grilled chicken hot alongside steamed rice and your favorite dipping sauce. Enjoy the burst of flavors with every bite!
Dig in and savor this flavorful Filipino Chicken Barbecue with family and friends!
FAQ for Easy Filipino Chicken Barbecue
Can I Use Other Cuts of Chicken for This Recipe?
Absolutely! While wings and drumsticks are traditional, you can also use chicken thighs or breasts. Just keep in mind that cooking times may vary—breasts can dry out faster, so monitor them closely on the grill!
What Can I Substitute for Banana Ketchup?
If you can’t find banana ketchup, regular ketchup works well in a pinch. For added sweetness and a touch of tang, you can mix regular ketchup with a bit of honey or a splash of vinegar.
How Do I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the grill for a few minutes until heated through.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade a day ahead and store it in the fridge. Just add the chicken when you’re ready to marinate. This way, the flavors can develop even more!
