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Filipino Barbecue Chicken Skewers

Filipino Barbecue Chicken Skewers with Sweet-Smoky Bliss

Delicious Filipino Barbecue Chicken Skewers marinated in a sweet-smoky blend of flavors, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 skewers
Course: Chicken
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 0.5 cups soy sauce opt for low-sodium or tamari for gluten-free alternatives
  • 0.5 cups banana ketchup substitute with regular ketchup mixed with a splash of sweet soy sauce if needed
  • 0.25 cups brown sugar can be swapped with honey or coconut sugar, though flavors may vary
  • 0.25 cups vinegar default to cane vinegar, or use apple cider for a similar effect
  • 4 cloves minced garlic fresh garlic is preferred for the best flavor
  • 0.5 teaspoons black pepper adjust the amount based on your heat preference
  • 1 teaspoon salt use to taste for the best balance
For the Chicken
  • 1 pound chicken thighs the star of the dish, tender and flavorful
For Skewering
  • 10 pieces bamboo skewers soaked beforehand to prevent burning on the grill

Equipment

  • grill
  • mixing bowl
  • Bamboo Skewers

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, blend together ½ cup soy sauce, ½ cup banana ketchup, ¼ cup brown sugar, ¼ cup vinegar, 4 minced garlic cloves, ½ teaspoon black pepper, and 1 teaspoon salt.
  2. Cut your chicken thighs into 1-inch pieces and add them into the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  3. Around 15 minutes before grilling, preheat your grill to medium-high heat, aiming for about 400°F (200°C). This temperature will allow the chicken to cook evenly while achieving a nice char.
  4. Take soaked bamboo skewers and thread the marinated chicken pieces onto them, leaving a small gap between each piece for even cooking.
  5. Carefully place the skewers on the preheated grill, cooking for about 10-15 minutes. Turn the skewers every 3-4 minutes to ensure even grilling.
  6. Once the chicken reaches an internal temperature of 165°F (75°C) and has charred edges, remove the skewers from the grill. Let them rest for about 5 minutes.

Notes

Marinate the chicken for up to 24 hours for maximum flavor infusion. Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from catching fire during cooking.