Recipe for Filipino BBQ Skewers – Sweet & Tangy & Full of Flavor

Whenever I think of barbecue skewers on cookouts, Filipino BBQ Skewers come to mind instantly. Juicy chicken pieces, smoky edges, and sweet glaze brushed over them – this is a recipe of barbecue success. The fragrance alone invites people to gather around a grill well before they are ready for their meals.

It took me some trial and error to discover how important the marinade is for making the authentic Filipino barbecue. The first time I tried the recipe, I marinated the chicken for just an hour, thinking this was more than enough. The skewers turned out tasty but lacked depth and flavor. Now I always make sure to marinate overnight, and the difference is enormous.

Here’s the recipe for Filipino Barbecue Skewers that gives juicy chicken, smoky edges, and sweet-savory glaze you’d expect from Filipino street food.

What You’ll Need

Chicken Pieces

• 2 lb (900 g) boneless and skinless chicken thighs, cut into pieces
• 10-12 skewers

Marinade Ingredients

• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) banana ketchup
• ⅓ cup (70 g) brown sugar
• ½ cup (120 ml) lemon-lime soda (Sprite or 7Up)
• 5 garlic cloves (15 g), minced
• 2 tbsp (30 ml) lemon juice or calamansi juice
• ½ tsp (1 g) black pepper

Basting Ingredients

• Marinade, boiled for safety
• 1 tbsp (15 ml) neutral oil

Ingredient Notes

• Chicken Thighs – these stay juicy on the grill and are more forgiving than chicken breasts.
• Banana Ketchup – one of the main ingredients of Filipino barbecue.
• Lemon-Lime Soda – adds sweetness and helps tenderize meat.
• Calamansi Juice – a traditional ingredient used in Filipino barbecue.

Prepare the Marinade

In a large bowl, combine soy sauce, banana ketchup, brown sugar, soda, garlic, lemon juice, and black pepper.

Whisk all these ingredients to dissolve the sugar.

The marinade should smell sweet and tangy, and its color should be red-brown.

This is the time to smell the marinade as it already contains the mixture of flavors that will define Filipino barbecue.

Tip: Mince the garlic finely rather than leaving large pieces.

Marinate the Chicken

Put the chicken pieces in the marinade and toss them until all the pieces are covered with the marinade.

Put the bowl in the refrigerator.

To get the best result, marinade the chicken overnight.

However, 4 hours are sufficient if you do not have time.

As the chicken stays in the marinade, the flavor gets deeper, and the texture gets better. The first time I skipped this step, the outside pieces tasted delicious, but the inside did not.

Tip: Put the bowl into a bigger container or baking dish to protect yourself from accidents and spills.

Soak the Skewers

Soak bamboo skewers in water for at least half an hour.

This helps prevent burning of skewers while grilling.

Meanwhile, take the chicken from the refrigerator and leave it at room temperature for 20 minutes.

The cold chicken put on the hot grill will be cooked unevenly.

Thread the Chicken

Thread the chicken pieces onto the skewers.

Do not pack the pieces closely.

Leave some gaps between the chicken pieces to facilitate heat circulation.

The skewers should be filled but not overcrowded.

Prepare the Grill

Preheat the grill to medium-high temperature.

Clean the grate and brush it with oil.

A well-heated grill helps to create the caramelized edges of Filipino barbecue skewers.

When the grill is ready, you will hear a nice sizzling sound when the skewers touch the grates.

It smells amazing when the sweet smell of smoke mixes with the taste of marinade.

Grill the Skewers

Put the skewers directly above the heat.

Cook for about 4-5 minutes on each side.

Turn them frequently to prevent burning.

Because of the sugar in the marinade, the chicken starts caramelizing fast.

The surface of skewers should be caramelized, forming dark golden spots and char.

You can hear the gentle sizzling as the sugar starts caramelizing.

This is the magic moment when the plain marinated chicken becomes glossy and caramelized skewers.

Tip: Do not constantly turn the skewers. Give the time to develop the caramelization.

Baste for More Flavor

Boil any remaining marinade for several minutes to make it edible.

While the chicken is grilling, use this marinade to brush the skewers.

Each time you baste the skewers, new layers of flavor are added.

The surface becomes glossy and caramelized, forming a sticky glaze.

The smell at this moment is amazing.

The mix of sugar, garlic, soy sauce, smoke, and citrus is irresistible.

Check for Doneness

The chicken should reach 165° F (74° C).

The chicken should be firm but juicy.

The outside of the skewers should be caramelized while the inside stays tender.

One mistake I made a few years ago was to grill until the chicken pieces looked perfectly dry because I was worried about undercooking.

But now I use a thermometer, and my skewers are much juicier.

Rest and Serve

Put the skewers on a platter and let them rest for 5 minutes.

This short period allows the distribution of juices in the chicken.

Serve immediately.

The finished skewers should be caramelized and glossy and have lots of flavors.

Each piece should contain juicy chicken, smoky flavor, and caramelized glaze.

Mistakes to Avoid

Not Marinating Overnight

The mistake:
Underflavored chicken skewers.

Why does it happen:
People are eager to start grilling.

How to avoid it:
Marinate overnight.

Cooking Over Extreme Heat

The mistake:
Burnt exterior and undercooked interior.

Why does it happen:
The sugar in the marinade caramelizes fast.

How to avoid it:
Cook over medium-high heat.

Overcrowding the Skewers

The mistake:
Uneven cooking.

Why does it happen:
Too much chicken is put on each skewer.

How to avoid it:
Leave some space between pieces.

Not Soaking Bamboo Skewers

The mistake:
Burned skewers.

Why does it happen:
Dry wood is exposed to direct heat.

How to avoid it:
Soak for at least 30 minutes.

Overcooking the Chicken

The mistake:
Dry and tough meat.

Why does it happen:
Grilled chicken is cooked at a safe temperature.

How to avoid it:
Use an instant-read thermometer.

Ways to Change It Up

Pork Instead of Chicken

In addition to chicken, Filipino BBQ can be made of pork.

Pork shoulder turns out particularly good on the grill.

Add Some Spices

Mix chili flakes or some chili garlic sauce with the marinade to create a spicier version.

Go Tropical

Add some tablespoons of pineapple juice into the marinade for additional sweetness and fruity taste.

Storage and Serving Methods

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months.

Wrap tightly to prevent freezing.

Reheating

Heat in a skillet, oven, or air fryer until heated through.

Ways to Serve

I like serving my skewers with:

• Garlic Rice
• Steamed Jasmine Rice
• Pickled Vegetables
• Cucumber Salad
• Corn on the Cob

The sweet glaze of Filipino barbecue goes great with side dishes.

Frequently Asked Questions

How does Filipino BBQ differ from the regular one?

The taste of Filipino BBQ is based on a mix of sweet, tangy, savory, a  nd smoky flavors using such ingredients as soy sauce, garlic, lemon, banana ketchup, and soda marinade.

Is it possible to make BBQ skewers without banana ketchup?

Yes, the taste will differ from traditional BBQ, but regular ketchup with a little bit of extra sugar is fine.

Is it possible to use chicken breasts?

Yes, but chicken thighs stay juicy and are usually preferred for grilling.

How long should I marinate chicken?

At least 4 hours, but overnight gives the best results.

Can I make the BBQ skewers without a grill?

Yes, a grill pan, broiler, or even an air fryer works fine.

There are many recipes of grilled chicken skewers, but Filipino ones are among my absolute favorites. The combination of sweet glaze, smoky edge, juicy chicken,n and savory marinade makes this recipe a hit for my cookouts.

Hope you will try it at home too.