We’ve always loved the vibrant flavors of Filipino cuisine, and our Filipino Chicken BBQ Skewers capture that magic perfectly. These skewers turn simple chicken into a mouthwatering treat with a marinade that’s sweet tangy and utterly irresistible – straight from the streets of the Philippines.
As food enthusiasts we’re excited to share how this easy recipe brings authentic tastes to your grill. Whether you’re hosting a backyard gathering or craving a quick weeknight meal it’s a fun way to explore global flavors right at home.
Ingredients
To craft our delicious Filipino Chicken BBQ Skewers, we gather fresh, high-quality ingredients that bring out the sweet and tangy flavors of this beloved street food. Below, we list them in the order they are typically prepared and used, with specific prep notes for accuracy and ease.
Marinade Ingredients
- Soy sauce: 1/2 cup – Use for the base of the marinade to add umami depth.
- Lemon juice (or calamansi juice): 1/4 cup – Freshly squeezed for that signature tangy kick; substitute with calamansi if available for authentic taste.
- Brown sugar: 1/4 cup – Packed, to provide sweetness and help caramelize the chicken during grilling.
- Garlic: 4 cloves, minced – Adds aromatic flavor; mince finely for even distribution in the marinade.
- Ground black pepper: 1 teaspoon – Freshly ground for a subtle spicy note that enhances the overall seasoning.
- Banana ketchup (or regular ketchup): 1/4 cup – Opt for banana ketchup to capture true Filipino essence; stir well before adding.
Main Protein and Skewers
- Boneless chicken thighs: 1 kg, cut into 1-inch cubes – We prefer thighs for their juiciness and flavor; trim any excess fat before cubing.
- Bamboo skewers: 10-12 pieces – Soak in water for 30 minutes before use to prevent burning on the grill.
This selection ensures our Filipino Chicken BBQ Skewers are packed with vibrant, authentic flavors ready for marinating and grilling.
Equipment Needed
To seamlessly transition from gathering our fresh ingredients—such as soy sauce and boneless chicken thighs—into preparing and grilling our flavorful Filipino Chicken BBQ Skewers, we rely on essential equipment that ensures efficiency and safety. Let’s outline the key tools we’ll use, emphasizing their role in achieving that authentic, charred sweetness and tangy zest.
- Grill: A charcoal or gas grill is ideal for imparting the smoky essence that defines Filipino street-style BBQ. If using an indoor option, opt for a grill pan to mimic outdoor flavors while avoiding flare-ups.
- Bamboo or Metal Skewers: We recommend soaked bamboo skewers (at least 30 minutes in water to prevent burning) for traditional authenticity, or sturdy metal skewers for reusability and ease.
- Mixing Bowl: A large, non-reactive bowl (like glass or stainless steel) is crucial for thoroughly combining our marinade ingredients, allowing the chicken to absorb those vibrant, sweet-tangy notes.
- Measuring Cups and Spoons: Accurate measurements are key to balancing flavors, so use a set of standard measuring cups and spoons to precisely portion items like brown sugar and garlic.
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp chef’s knife helps us quickly and safely cube the chicken thighs into uniform pieces for even cooking and grilling.
- Tongs: Long-handled tongs are essential for flipping the skewers on the grill, ensuring we handle the hot meat without losing any of that juicy, caramelized exterior.
- Timer: A simple kitchen timer keeps us on track, preventing overcooking and preserving the tender, succulent texture of our skewers.
By having these tools ready, we set the stage for a smooth cooking process that highlights the bold, irresistible flavors of our Filipino Chicken BBQ Skewers.
Instructions
We guide you through the straightforward steps to create our flavorful Filipino Chicken BBQ Skewers, building on the fresh ingredients and essential tools we’ve outlined. Follow these precise instructions to achieve juicy, caramelized skewers bursting with authentic street-food vibes.
Prepare the Marinade
First, gather the marinade ingredients from our list—soy sauce, lemon or calamansi juice, brown sugar, minced garlic, ground black pepper, and banana ketchup. In a large mixing bowl, combine 2/3 cup soy sauce, 1/4 cup lemon or calamansi juice, 1/2 cup brown sugar, 4 cloves minced garlic, 1 teaspoon ground black pepper, and 1/4 cup banana ketchup. Whisk vigorously until the mixture forms a smooth, glossy liquid that promises a sweet-tangy aroma, evoking the lively markets of the Philippines.
Marinate the Chicken
Once the marinade is ready, add 2 pounds of boneless chicken thighs, cut into 1-inch cubes, to the bowl. Toss the chicken pieces thoroughly to coat them evenly in the marinade, ensuring each piece absorbs the vibrant flavors. Cover the bowl and refrigerate for at least 2 hours or up to overnight for deeper taste infusion— we recommend the longer time to maximize juiciness and let the spices meld into a symphony of savory and sweet notes.
Thread the Skewers
After marinating, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes to ensure even cooking. Take your soaked bamboo skewers and thread the chicken pieces onto them, spacing them about 1/2 inch apart for optimal heat circulation—aim for 4-5 pieces per skewer to create perfectly grilled, bite-sized portions. This step transforms the marinated chicken into skewers ready for the grill, promising a satisfying sizzle and char.
Grill the Skewers
Preheat your grill to medium-high heat, around 375°F, for that ideal char without burning. Place the threaded skewers on the grill grates and cook for 10-12 minutes, flipping once halfway through with long-handled tongs to achieve an even golden-brown crust and juicy interior. For safety and precision, use a kitchen timer and check that the internal temperature reaches 165°F—the result is skewers with a smoky, caramelized exterior that releases an irresistible aroma, capturing the essence of Filipino street food.
Serve and Enjoy
Once grilled, transfer the skewers to a serving platter and let them rest for 5 minutes to lock in juices. Serve them hot alongside steamed rice, freshly chopped vegetables, or a side of banana ketchup for dipping, allowing the bold flavors to shine and create a memorable meal that brings the excitement of the Philippines to your table.
Make-Ahead Instructions
To make our Filipino Chicken BBQ Skewers even more convenient for busy days, we recommend preparing components in advance. This allows the flavors to meld beautifully, ensuring juicy, caramelized skewers that burst with sweet and tangy notes from the marinade. Let’s break down the steps for seamless prep.
Preparing the Marinade Ahead
We suggest making the marinade up to 24 hours in advance to let the ingredients fully integrate. In a mixing bowl, combine 2/3 cup soy sauce, 1/4 cup lemon or calamansi juice, 1/2 cup brown sugar, 4 cloves minced garlic, 1 teaspoon ground black pepper, and 1/4 cup banana ketchup. Whisk until smooth, then transfer to an airtight container and refrigerate. This step intensifies the vibrant, authentic Filipino flavors, making your chicken skewers irresistibly aromatic and glossy when grilled.
Marinating the Chicken in Advance
For optimal taste, marinate the chicken up to 24 hours before grilling. Start by cutting 1.5 pounds of boneless chicken thighs into 1-inch pieces. Place them in a resealable plastic bag or shallow dish, pour in the prepared marinade, and seal. Massage the bag to coat evenly, then refrigerate. We advise flipping the bag halfway through to ensure even absorption, resulting in tender, flavorful meat with a perfect balance of sweetness and tang. If marinating longer than 2 hours, keep it chilled to maintain food safety and enhance the dish’s smoky depth.
Assembling the Skewers Early
Assemble the skewers ahead to save time on grilling day. First, soak bamboo skewers in water for at least 30 minutes to prevent burning—we recommend doing this up to 1 hour in advance. Thread the marinated chicken pieces onto the skewers, leaving space between pieces for even cooking. Arrange them on a plate or baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. This pre-assembly step ensures the chicken absorbs maximum flavor, delivering that crispy, charred exterior we love in Filipino street-style BBQ.
Storing and Reheating Tips
If you’ve grilled extras, store cooked skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or grill pan over medium heat for 2-3 minutes per side until warmed through and the marinade’s glaze regains its shiny, appetizing allure. Always ensure the internal temperature reaches 165°F for safety, preserving the skewers’ juicy texture and bold taste for a quick, satisfying meal.
Conclusion
We’ve shared this Filipino Chicken BBQ Skewers recipe to bring vibrant flavors right to your table. It’s an easy way to capture the spirit of Philippine street food in your own home.
Try it for your next meal and discover how simple ingredients create unforgettable tastes. We’re confident it’ll become a favorite in your routine.
Frequently Asked Questions
What is Filipino Chicken BBQ Skewers?
Filipino Chicken BBQ Skewers are a popular street food dish featuring marinated chicken grilled on skewers. This recipe uses a sweet and tangy marinade with soy sauce, calamansi juice, brown sugar, garlic, and banana ketchup, transforming simple chicken thighs into juicy, flavorful bites. It’s perfect for casual meals or gatherings, bringing authentic Philippine flavors to your table.
What ingredients are needed for Filipino Chicken BBQ Skewers?
You’ll need boneless chicken thighs, soy sauce, lemon or calamansi juice, brown sugar, minced garlic, ground black pepper, and banana ketchup for the marinade. Use bamboo skewers soaked in water. These fresh ingredients ensure a vibrant, authentic taste, making the dish easy to prepare at home.
How do you prepare the marinade for Filipino Chicken BBQ Skewers?
Combine soy sauce, lemon or calamansi juice, brown sugar, minced garlic, ground black pepper, and banana ketchup in a mixing bowl until smooth. This creates a glossy marinade that infuses the chicken with sweet and tangy flavors. It’s quick to mix and can be made up to 24 hours ahead for deeper taste.
How long should I marinate the chicken for Filipino Chicken BBQ Skewers?
Marinate the chicken for at least 2 hours, but up to 24 hours in the fridge for best results. This allows the flavors to penetrate deeply, making the skewers juicy and flavorful. Don’t rush it—longer marinating enhances the authentic Philippine taste.
What equipment is needed to make Filipino Chicken BBQ Skewers?
You’ll need a grill (charcoal, gas, or grill pan), soaked bamboo or metal skewers, a mixing bowl, measuring cups and spoons, a cutting board, sharp knife, long-handled tongs, and a kitchen timer. These tools ensure even cooking and prevent burning, making preparation straightforward.
Can I make Filipino Chicken BBQ Skewers ahead of time?
Yes, prepare the marinade up to 24 hours in advance and marinate the chicken for optimal flavor. Assemble skewers early, then grill when ready. For leftovers, store in the fridge for up to 3 days and reheat gently to maintain juiciness, perfect for meal prep.
How do I store and reheat leftover Filipino Chicken BBQ Skewers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave on low power or an oven at 350°F for 10 minutes until warmed through. This keeps the chicken moist and flavorful, so you can enjoy it later without losing its appeal.