Chicken Barbecue: Sweet and Smoky Skewers
Filipino chicken barbecue is marinated in soy, banana ketchup, citrus and brown sugar, then grilled on skewers and brushed with extra marinade for a glossy, sweet-savory finish.
About Chicken Barbecue
Filipino chicken barbecue is chicken marinated in soy sauce, banana ketchup, citrus and brown sugar, threaded on skewers and grilled while basting with extra marinade. It is a staple of street food and backyard grills, with a sweet, savory, slightly smoky flavor.
Filipino barbecue is a roadside classic, grilled on bamboo skewers over charcoal and brushed with a sweet-savory marinade. The chicken version is milder than the pork one but equally popular, and the combination of soy sauce, banana ketchup and citrus gives it its signature glaze and slightly sweet flavor.
Ingredient notes
- Banana ketchup: sweeter and fruitier than tomato ketchup, and the base of the classic glaze.
- Citrus (calamansi or lemon): brightens the marinade and tenderizes the meat.
- Brown sugar: helps with caramelization, but burns easily over high heat.
- Soda (optional): the sugar and acid help tenderize and add a subtle sweetness.
Tips for the best Chicken Barbecue
- Marinate for at least 2 hours; overnight is better.
- Boil the leftover marinade before basting so it is safe to use.
- Grill over moderate heat; the sugar chars quickly.
- Turn often and baste each time for a glossy finish.
What to serve with Chicken Barbecue
Serve with garlic rice and a dipping sauce of vinegar, chili and onion.
Variations and substitutions
- Pork barbecue: use the marinade on pork, as in our Pork Barbecue.
- Oven-baked: broil skewers on high, turning every few minutes.
- Spicy: add chili flakes to the marinade.
Storing and reheating
Refrigerate grilled skewers for up to 3 days and reheat on a grill pan or in the oven. You can also freeze the raw marinated chicken for up to 1 month.
Frequently asked questions
Why is Filipino barbecue red?
The color comes from banana ketchup and sometimes a little food coloring or paprika.
Can I use boneless chicken?
Yes. Thigh meat stays juicy on skewers.
Why does my barbecue burn?
The sugar in the marinade burns over high heat. Grill over moderate heat and move the skewers if they flare up.
How long should I soak bamboo skewers?
At least 30 minutes so they do not burn on the grill.
More Filipino recipes you might like
Filipino Chicken Curry, Chicken Afritada and Filipino Fried Chicken.
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