Filipino Chicken Barbecue: The Ultimate Recipe for Your Next Cookout

Filipino Chicken Barbecue, or Inihaw na Manok, is so much more than just grilled chicken. It’s the centerpiece of countless backyard parties, family gatherings, and lazy Sunday afternoons in the Philippines. I can almost smell it now: the sweet, smoky aroma of sizzling chicken on the grill, a scent that instantly brings me back to my childhood. If you’ve ever had it, you know exactly what I mean. The flavor is a perfect harmony of sweet, savory, and tangy, unlike any barbecue you’ve tasted before. This recipe is my go-to for making authentic-tasting Filipino chicken barbecue at home. I’ve refined it over the years to be foolproof, whether you’re a seasoned griller or just starting out. We’ll walk through the secrets to that incredible marinade and the simple techniques that ensure every piece is juicy and perfectly caramelized. Get ready to impress your family and friends with a dish that tastes like a summer vacation.

Quick Recipe

• Preparation Time: 4H
• Cooking Time: 25M
• Total Time: 4H25M
• Type of dish: Main Course
• Cuisine: Filipino
• Recipe Yield: 4 servings
• Calories: 450 per serving

Why This Filipino Chicken Barbecue Recipe Is a Must-Try

• The Secret Marinade: We’ll create a unique marinade that perfectly balances sweet banana ketchup, salty soy sauce, and a tangy kick. This combination is what gives the chicken its iconic, irresistible flavor.
• Juicy, Tender Results: We’ll use a specific type of chicken and a smart marinating technique to guarantee a melt-in-your-mouth texture that doesn’t dry out on the grill.
• A Fun, Hands-On Experience: Threading the chicken onto skewers and basting them on the grill is part of the fun. It’s a great way to get the whole family involved in the cooking.

The ingredients: Simple Pantry Staples, Incredible Flavor

One of the best parts about this recipe is that you probably have most of the ingredients on hand already. The key is how they work together to create a truly special flavor profile.

For the Marinade:

• 1 cup banana ketchup. This is a non-negotiable ingredient for authentic Filipino barbecue. It’s sweeter and has a distinct fruity tang compared to regular tomato ketchup. Look for it in the international or Asian food aisle of your grocery store.
• 1/2 cup soy sauce. I prefer a Filipino soy sauce like Silver Swan or Datu Puti for its balanced flavor, but any all-purpose soy sauce will work just fine.
• 1/2 cup lemon-lime soda (like Sprite or 7-Up). The carbonation and citrus in the soda are your secret weapons here. They help tenderize the chicken and add a subtle sweetness and tang that’s absolutely delicious.
• 1/4 cup brown sugar. This gives the marinade a rich, caramel-like sweetness.
• 1/4 cup lemon juice. Freshly squeezed is best. This adds a bright, zesty note that cuts through the sweetness and helps with tenderizing the meat. If you can find calamansi juice, a Filipino citrus, use that for an even more authentic taste!
• 6 cloves garlic, finely minced. Don’t be shy with the garlic! It’s a foundational flavor in Filipino cooking.
• 1 tablespoon oyster sauce. This adds a layer of savory richness and umami that elevates the entire dish.
• 1 teaspoon black pepper.

For the Chicken & Basting:

• 3 lbs boneless, skinless chicken thighs. Chicken thighs are the perfect choice for grilling. They have a higher fat content, which means they stay incredibly moist and juicy even over high heat. Plus, they absorb the marinade beautifully.
• Bamboo skewers. Make sure to soak them in water for at least 30 minutes before using to prevent them from burning on the grill.

Step-by-Step Instructions: Mastering the Grill

This is where the magic happens. We’ll take our marinated chicken and turn it into a grilled masterpiece.

Step 1: The Marinade & The Marinating

1. In a large bowl, whisk together all of the marinade ingredients: banana ketchup, soy sauce, lemon-lime soda, brown sugar, lemon juice, minced garlic, oyster sauce, and black pepper. Stir until the sugar is fully dissolved.
2. Reserve about 1/2 cup of this marinade in a separate, covered container. This will become our basting sauce later. It’s crucial to set aside the basting sauce now, before it touches the raw chicken, to prevent any food safety issues.
3. Cut the chicken thighs into 1-inch strips. Place the chicken into the remaining marinade, tossing to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally, overnight. A long marinade time is essential for the chicken to become super tender and soak up all that incredible flavor.

Step 2: Skewering & Grill Prep

1. Before you start, make sure your bamboo skewers have been soaking in water for at least 30 minutes. This simple step keeps them from burning to a crisp on the grill.
2. Thread the marinated chicken strips onto the soaked skewers. You can fold the chicken back and forth in a zigzag pattern to create a compact, even layer. Don’t overcrowd them—leave a little space between each piece so they cook evenly.
3. Preheat your grill to a medium-high heat. You’re looking for a heat level that will give you a nice char without burning the outside before the inside is cooked. If using charcoal, create a two-zone fire with a hot side and a cooler side.

Step 3: Grilling the Filipino Chicken Barbecue

1. Place the skewers directly over the medium-high heat. Grill for 3-4 minutes per side, until the chicken is browned and has those beautiful grill marks. The key here is to keep an eye on them—the sugar in the marinade can cause them to char quickly.
2. Once browned on all sides, move the skewers to the cooler side of the grill. This is where we’ll finish cooking them gently.
3. Now, grab that reserved basting sauce. Generously brush the chicken on both sides. The basting sauce adds a beautiful, glossy glaze and a final boost of flavor. Continue to flip and baste every 2-3 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C).

Pro Tips for Perfect Results

• Don’t Discard the Marinade! Wait, I know what you’re thinking. “But you said to save the basting sauce before it touches the chicken.” Yes, and that’s a vital rule. However, once the chicken is cooked, the leftover juices and marinade from the raw chicken can be boiled in a saucepan for a few minutes until it thickens slightly. This makes an incredible dipping sauce for serving! Boiling ensures it’s safe to eat.
• The Power of Banana Ketchup: While you can use regular ketchup as a substitute, it won’t give you the same authentic flavor. Banana ketchup is sweeter and fruitier, and it’s the special ingredient that makes this Filipino barbecue recipe stand out from the rest.
• Serve it Right: Filipino chicken barbecue is traditionally served with a side of steamed rice and a simple dipping sauce of soy sauce and vinegar with a few chopped chilis. This combination is absolutely divine and the perfect complement to the sweet, savory chicken.

The Better Serve

Creating this Filipino Chicken Barbecue is an absolute joy. It’s a recipe that’s deeply rooted in flavor and tradition, and it’s a dish I’m always proud to share. The sweet and savory marinade, the tender, juicy chicken, and that gorgeous grilled char make it an instant crowd-pleaser. You’ll find yourself making this recipe again and again, for every cookout, potluck, and family dinner you host. So go ahead, try it out. Take your time, enjoy the process, and get ready to create a meal that’s not just delicious, but truly memorable. Happy cooking!

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