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Chicken Barbecue, Filipino-style

This Chicken Barbecue, Filipino-style dish is a well-loved grilled entrée and ranks as a top party favorite along with the Pork BBQ skewers  recipe I have on this blog. The secret is to marinate it for at least 4 hours or up to the night before. The ingredients are fairly simple and are probably in your pantry already. Mix it together, pour it on the chicken, keep it in a resealable bag and refrigerate while marinating. Once you start char-grilling these chicken pieces the aroma that is a medley of sweetness and savory seasonings float all over your backyard. Be prepared for neighbors to come knocking once they sniff the inviting aroma. This is an Asian in America recipe and inspired by a previous blog post. Serves 4.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Barbecue
Servings: 4 people
Calories: 117kcal
Author: Asian in America

Equipment

  • Outdoor grill: Charcoal or Gas

Ingredients

  • 4 pounds chicken thighs, boneless
  • 1/2 cup thick soy sauce
  • 1/2 cup banana ketchup or use tomato catsup
  • 1/8 cup chili sauce
  • 1/4 cup calamansi juice or lemon juice
  • 1/2 cup brown sugar
  • 1 can (8 oz.) ginger ale
  • 2-3 cloves garlic minced
  • 1/8 teaspoon sesame oil
  • 1 teaspoon black pepper powder
  • 8 to 10 pieces bamboo skewers pre-soak for 20 minutes
  • garlic fried rice for serving
  • achara (green papaya pickle relish) for serving

Instructions

  • Prepare the marinade: in a medium sized bowl mix the soy sauce, banana ketchup, chili sauce, calamansi juice, ginger ale, garlic, sesame oil, salt, black pepper. Blend ingredients well. Pour over the boneless chicken thighs. Pierce some parts of the chicken with a fork for the marinade to absorb. Keep the marinated chicken pieces in a Ziploc resealable plastic bag. Refrigerate marinated pieces at least 4 hours or up to overnight. (Or you can freeze the marinated chicken for a week or two till ready to grill. Just thaw it before hand).
  • The next day, skewer the chicken pieces in bamboo sticks that have been pre-soaked in water for 20 minutes. Use one bamboo skewer for each chicken thigh.
  • Prepare the basting liquid by using the marinade and set aside.
  • Pre-heat the grill to a medium high for at least 5 to 10 minutes. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze. Flip the chicken pieces after the first half of cooking so they cook thoroughly on all sides. Serve with garlic fried rice and Filipino achara pickles (green papaya sweet-sour pickle relish).
  • Cook's comments: ingredients like banana ketchup and calamansi juice (frozen or from fresh limes) can be purchased at Asian markets by the Philippine section. If not available, substitute with tomato catsup and fresh lemon juice.
  • Recipe notes: boneless chicken thighs are best for this recipe and cook fast. If preferred, substitute with boneless chicken breast. If using chicken breast pieces, tenderize with a meat mallet before marinating. Please remember if you cook chicken pieces with bone cooking time will be longer.
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Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 68mg | Fiber: 1g | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 26mg | Iron: 0.3mg