Filipino Chicken BBQ Skewers
39 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
Think teriyaki’s bolder cousin: Filipino chicken BBQ skewers bring big sweet, savory, and tangy energy, with a ketchup, soy, brown sugar, garlic, and lemon marinade that caramelizes into a glossy, smoky finish.
They grill up fast for backyard parties, game day, or an easy weeknight, staying juicy inside with charred edges that are unreal with a squeeze of lime and a side of extra sauce.
Ingredients (4 servings)
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Ingredients for the Chicken & Marinade:
- 2 lb boneless, skinless chicken breast, cut into bite-sized chunks boneless, skinless chicken breast 2 lb
- ½ cup tomato ketchup tomato ketchup 4.79 oz
- ¼ cup soy sauce soy sauce 2 fl oz
- ¼ cup brown sugar brown sugar 1.72 oz
- ¼ cup fresh lemon juice lemons 1.33 ct (for fresh lemon juice)
- 1 Tbsp oyster sauce oyster sauce 0.63 oz
- 1 Tbsp garlic, minced garlic 0.18 head (for garlic clove)
- ½ tsp black pepper black peppercorns (for black pepper)
- bamboo skewers (soaked in water 30 min if using grill) wooden skewers 0.08 pack
Ingredients for Basting Sauce:
- ¼ cup leftover marinade (boiled) leftover marinade
- 2 Tbsp vegetable oil vegetable oil
- 1 Tbsp brown sugar brown sugar 0.43 oz
Ingredients for Serving:
- lime wedges lime 1 ct (for lime wedges)
- barbecue sauce (for dipping) barbecue sauce 8 oz
How to Make Filipino Chicken BBQ Skewers
-
Soak skewers and prep chicken
Soak bamboo skewers in water for 30 minutes so they do not burn.
Cut chicken breast into even bite-sized chunks about 1 to 1.5 inches so they cook at the same pace.
-
Make the marinade
Whisk ketchup, soy sauce, brown sugar, lemon juice, oyster sauce, minced garlic, and black pepper until smooth.
Reserve 1/4 cup of this marinade in a small saucepan for the basting sauce so it never touches raw chicken.
-
Marinate the chicken
Toss chicken with the remaining marinade, press out air, and refrigerate 2 to 4 hours or up to overnight for deeper flavor.
Flip the bag once halfway so every piece gets love.
-
Preheat grill and make basting sauce
Preheat a grill to medium-high heat and set up two zones so you have a hot side and a cooler side.
Boil the reserved 1/4 cup marinade for 3 minutes, then whisk in the oil and brown sugar to make the basting sauce.
-
Skewer the chicken
Thread chicken on skewers with pieces snug but not jammed so heat can circulate.
Pat the surface lightly with a paper towel so it sears instead of steaming.
-
Grill and baste
Oil the grates, lay skewers on the hot side, and sear 2 to 3 minutes per side until you see char marks.
Move to the cooler zone and start basting every turn, cooking until the thickest piece hits 165 F, about 10 to 12 minutes total.
Keep the basting gentle to build layers without burning the sugars.
-
Rest and serve
Rest skewers 3 minutes so the juices settle.
Serve with lime wedges and extra BBQ sauce for dipping.
-
No grill option
Broil on a foil-lined sheet 5 to 6 inches from the heat, turning and basting every 2 to 3 minutes until charred and 165 F, about 10 to 12 minutes.
Or pan-sear in a hot cast-iron skillet, then finish in a 425 F oven for 5 to 7 minutes, basting as you go.
Substitutions
- Ketchup -> Banana ketchup
- Banana ketchup pushes the flavor toward classic Pinoy BBQ with fruity sweetness and a touch of spice, giving a deeper red glaze and a brighter, nostalgic flavor.
- Chicken breast -> Boneless skinless chicken thighs
- Thighs bring more fat and forgiveness on the grill, staying extra juicy and silky with the same caramelized edges.
- Oyster sauce -> Hoisin sauce + 1 teaspoon fish sauce
- Hoisin adds sweet-savory depth while a touch of fish sauce restores that salty umami pop, keeping the glaze glossy and complex.
Tips
- Two-skewer technique
- Thread each skewer set with two parallel skewers so pieces do not spin when you flip, which gives you even sear and control.
- Sugar management for perfect char
- Sear first without basting, then baste after initial color so sugars caramelize instead of scorching.
- Slice for tenderness
- Cut across the grain where possible and keep pieces uniform so they cook evenly and bite tender.
- Heat zones are nonnegotiable
- A hot zone sets char and a cooler zone finishes through, which prevents dry chicken and bitter burn.
- Dry the surface before grilling
- Lightly blot marinated chicken so you get Maillard browning fast, then use the basting sauce to lacquer on shine.
- Classic Filipino twist
- Swap half the lemon juice for calamansi or add 2 tablespoons pineapple juice or 7Up to the marinade for that bright tang and extra caramelization.
Nutrition Facts *
| Energy | 312 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 9 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My skewers keep burning. What am I doing wrong?
- Soak bamboo at least 30 minutes and keep the exposed ends over the cool zone or wrap the tips in a little foil to shield from direct flames.
- The glaze burns before the chicken is done. How do I fix that?
- Sear first without basting, move to a cooler zone, then baste in thin layers while turning often, and keep a close eye since sugar darkens fast.
- How do I keep the chicken juicy?
- Do not overcook past 165 F, cut even pieces, use the two-zone grill setup, and rest the skewers a few minutes before serving so juices redistribute.
- Can I make this ahead for a party?
- Marinate up to 24 hours, skewer up to 6 hours ahead, and keep chilled, then grill and baste right before serving for fresh char and shine.
- Is it safe to use the marinade for basting?
- Yes if you reserved it before adding chicken or boiled it hard for at least 3 minutes, then finished it with oil and sugar as directed.
- Can I use an oven broiler instead of a grill?
- Yes, use high broil on the top rack, turn and baste every couple minutes, and watch closely for color since broilers run hot.
Serving Suggestions
Serve these with garlicky fried rice, atchara, and a vinegar-chili dip to cut through the sticky-sweet glaze and keep every bite lively.
If you want a full moment, toss pineapple rings on the grill beside the skewers and crack open an ice-cold lager or calamansi soda for a clean, bright finish.
More pairings:
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