Name: Filipino-Style Chicken Barbecue Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Filipino
Ingredients: 1.5 lbs chicken thighs or breast, cut into bite-sized pieces; 1/2 cup banana ketchup; 1/4 cup soy sauce; 3 tbsp brown sugar; 4 cloves garlic, minced; 1 small onion, finely chopped; 3 tbsp calamansi juice (or lime/lemon juice); 1 tbsp grated ginger; 1/2 tsp ground black pepper; Wooden or metal skewers

I’m excited to share this Filipino-style chicken barbecue recipe – juicy, flavorful chicken skewers marinated in a sweet-savory mix, grilled to caramelized perfection. Every bite brings together tang, sweetness, and smoky char, making it a crowd-pleaser!

Filipino-Style Chicken Barbecue Skewers

Why You’ll Love This Recipe

I love how this recipe balances sweet, salty, and tangy flavors with minimal effort. I can prepare the marinade ahead of time, let the chicken soak up the goodness, and then grill or broil when ready—perfect for busy weeknight dinners or weekend cookouts.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breast, cut into bite-sized pieces
banana ketchup
soy sauce
brown sugar
garlic, minced
onion, finely chopped
calamansi juice (or lime/lemon)
grated ginger
ground black pepper
wooden or metal skewers

Directions

In a large bowl, whisk together banana ketchup, soy sauce, brown sugar, minced garlic, chopped onion, calamansi juice, grated ginger, and black pepper.
Add the chicken pieces and toss to coat evenly. Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread chicken pieces onto skewers, leaving a little space between them.
Preheat the grill to medium-high heat. Grill skewers for about 5–7 minutes per side, brushing with extra marinade, until chicken is cooked through and has a nice char.
Optionally, broil in the oven on high for 2–3 minutes for extra caramelization.
Remove from heat and let rest for a few minutes before serving.

Servings and timing

This recipe makes about 6–8 skewers, serving 4 people.

Prep time: 10 minutes
Marinating time: at least 2 hours (or overnight)
Cook time: 12–15 minutes
Total time: 2 hours 25 minutes (with marinade)

Variations

I add a splash of coconut milk for creaminess or a teaspoon of chili flakes for heat.
I’ve tried pineapple juice in the marinade to help tenderize and add a tropical twist.
I brush the skewers with melted butter mixed with garlic just before serving for extra richness.

storage/reheating

Storage: Let skewers cool, then store chicken in an airtight container in the fridge for up to 3 days.
Freezing: I remove chicken from skewers, freeze in freezer-safe bags for up to 2 months.
Reheating: I reheat in a 350 °F oven for about 10 minutes or until warmed through. Alternatively, I warm them in a covered pan over medium heat with a splash of water.

FAQs

What cut of chicken works best for skewers?

I prefer using boneless, skinless chicken thighs because they stay juicy and don’t dry out as quickly as breast meat. However, chicken breast works well too – just avoid overcooking.

Can I use bamboo skewers instead of metal?

Yes, I do this frequently. I soak bamboo skewers in water for at least 30 minutes so they don’t burn on the grill.

Can I make the marinade ahead and freeze it?

Absolutely! I freeze the marinade (without chicken) in a sealable bag. On grilling day, I thaw it and add fresh chicken—flavor still comes through nicely.

What can I serve with Filipino barbecue?

I serve this with garlic rice, atchara (pickled papaya), sliced cucumber, or a simple green salad to cut through the richness.

Is banana ketchup necessary?

It gives that authentic Filipino sweetness and color, but regular ketchup plus a little extra brown sugar works as a substitute.

Conclusion

I absolutely love how this Filipino-style chicken barbecue brings bold flavors with little fuss. It’s perfect for casual dinners, get-togethers, or even meal prep. I hope this becomes a go-to recipe for you as it is for me!