Filipino Barbecue Chicken

If you’ve never been to a Filipino cookout, I’d like to invite you. Unfortunately, my backyard is pretty small and my wife would kill me if I had people over any time they read this blogpost. So here’s my recipe for Filipino Barbecue chicken that I make for parties, get togethers or just an easy weeknight meal. Juicy, smoky, tangy, and just the right amount of sweet, this dish is a true staple of Filipino-style grilling. The secret? A marinade packed with citrus, soy sauce, and the uniquely Filipino condiment, banana ketchup.

Ingredients

2-3 lbs boneless skinless chicken thighs

10 cloves garlic, chopped

2 medium lemons, juiced

1 cup banana ketchup (or substitute regular ketchup + extra sugar)

1 cup lemon-lime soda (like Sprite or 7Up)

1/2 cup brown sugar

1/2 cup soy sauce

1/4 cup vinegar

2 tbsp oyster sauce

1 tsp ground ginger

1 tsp kosher salt

1/2 tsp coarsely ground black pepper

For the finishing glaze

1/2 cup banana ketchup

2–3 tbsp oyster sauce

1/2 tbsp sesame oil

1. In a large bowl, combine garlic, lemon juice, banana ketchup, soda, brown sugar, soy sauce, vinegar, oyster sauce, ginger, salt, and pepper. Mix until sugar dissolves. Reserve 1/2 cup marinade. Place chicken in a zip-top bag with the remaining marinade and refrigerate for at least 4 hours, ideally overnight.

2. Preheat grill to medium heat. Cook chicken for 14–16 minutes, turning frequently to avoid flare-ups. Brush with reserved marinade and move to indirect heat for another 4–5 minutes until cooked through.

3. In a small bowl, whisk together banana ketchup, oyster sauce, and sesame oil. Brush onto grilled chicken in the final minutes of cooking for a glossy, flavorful finish.

4. Serve hot with steamed white rice, pickled vegetables, or a side of spiced vinegar for dipping. Eat and enjoy the smoky-sweet tang of Filipino BBQ ch

Banana ketchup and lemon-lime soda give it that iconic Filipino BBQ taste