Summertime is my favorite time of the year because the days are warm and I get to do more activities outside. This year, my husband and I have been spending more time in our lush backyard. Hummingbirds fly around and I love listening to the birds sing. Furthermore, I love the smell of the fragrant honeysuckles and roses while sipping my morning coffee. I spend my mornings cutting flowers for my vase and picking strawberries and blueberries. We have used the charcoal grill a couple of times to cook some meat and vegetables. Some of my family’s favorite dishes to grill include pork barbecue, Korean barbecue ribs and grilled eggplant salad. This Filipino chicken barbecue is a new dish that has become an instant family favorite
This chicken barbecue recipe is inspired by our favorite local Filipino restaurant. Boneless skinless chicken thighs are marinated overnight, skewered on bamboo sticks and cooked on a barbecue grill. Basting the chicken regularly while on the grill is an important step for a mouth-watering and appetizing chicken barbecue. These tender and tasty chicken skewers are a crowd pleaser and will definitely be on our list of favorite summertime foods to grill. Enjoy!
INGREDIENTS:
Chicken thighs – Chicken thighs are moist, flavorful and have less chance of drying out when grilled.
Marinade: The marinade consists of garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce.
Basting sauce: The basting sauce consists of soy sauce, brown sugar, ketchup and sweet chilli sauce. It keeps the chicken moist and makes it taste better.
Bamboo skewers – Use bamboo skewers for easy handling and to hold and flatten the chicken thigh
HOW TO MAKE FILIPINO CHICKEN BARBECUE:
To make these tasty and appetizing Filipino chicken barbecue skewers, first marinate the chicken thighs overnight. The marinade consists of a mixture of chopped garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce. Then, next day, thread the chicken onto soaked bamboo skewers and cook on a preheated barbecue grill. Afterwards, baste the thighs regularly with a mixture of soy sauce, brown sugar, ketchup and sweet chilli sauce.
TIPS:
Marinate the chicken overnight to get the more flavorful meat.
Basting the chicken pieces regularly will yield moist and flavorful Filipino chicken barbecue
Filipino Chicken Barbecue
Liza Agbanlog
This Filipino chicken barbecue is the perfect mix of tangy, sweet and savory. They are super juicy and full of flavor.
In a large Ziploc bag, combine the garlic, lemon juice, soy sauce, brown sugar, ketchup and sweet chilli sauce. Add the chicken thighs, seal and massage the bag to ensure each piece is coated completely. Refrigerate and marinate overnight.
Soak the bamboo skewers for at least one hour before using them.
Prepare the basting sauce by combining the soy sauce, brown sugar, ketchup and sweet chilli sauce.
Thread the chicken thigh onto the skewers, one piece of chicken on each stick.
Preheat grill or heat grill pan over medium heat. Grill the chicken, basting and turning every few minutes, until cooked through.
Do you recommend regular tomato ketchup or banana ketchup??
Hi Angie,
I normally use the regular tomato ketchup in this recipe. Hope this helps!
Hi
For the bbq chicken what brand and type of soy sauce do you recommend?
Also what other soy sauces do you recommend for adobe pork and chicken etc!
Thank you
Hi Davina,
I normally use YAMASA soy sauce in my everyday cooking. It is a Japanese brand and has less salt. Hope this helps!
This recipe is fabulous, thanks for the idea!
You are welcome!