Have you ever had Filipino BBQ chicken skewers? If not, you’re in for a real treat! These skewers are so delicious and easy to make.
Filipino BBQ chicken skewers are made from succulent and juicy chicken thighs that have been marinated in a soy garlic sauce. The chicken is then skewered and grilled to perfection over hot charcoal.
These skewers are perfect for a fun and easy summer meal. Enjoy the nice and warm flavors of Filipino BBQ chicken skewers while sitting outside in the sunshine.
Keep reading for the recipe!
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Filipino BBQ chicken skewers are made from chicken thighs that have been marinated in a mixture of soy sauce, vinegar, lemon-lime soda, garlic, and brown sugar.
The sauce gives the chicken a sweet and savory flavor, while the grilled skewers add a little bit of char to the chicken. They taste even better dipped in banana ketchup or spiced vinegar.
Why You’ll Love These Skewers
They’re easy to make! With only a few simple steps, you can have a delicious skewer of Filipino BBQ chicken.
They’re great for parties! If you’re hosting a summer barbecue, these skewers are the perfect dish to serve. They’re also great for potlucks and picnics. In Filipino culture, this is a popular dish that is often served at family gatherings. Elijah and I cook them for our friends in LA, and they’re always a hit!
They’re affordable! Chicken thighs are usually very affordable, making this dish a great option if you’re on a budget. The ingredients are also easy to find, so you won’t have to worry about any substitutions.
How to Eat Filipino BBQ Chicken Skewers
Filipino BBQ chicken skewers are best enjoyed hot off the grill.
In Filipino gatherings this dish is only one component of the feast, so don’t be afraid to fill your plate up with rice, lumpia, veggies, pancit, and other Filipino dishes.
Also, you can eat these skewers with or without a dipping sauce. Our favorites are banana ketchup, sinamak (spiced vinegar), or sriracha.
If you enjoy pickled vegetables, try this dish with a side of atchara!
Ingredients
4 lbs chicken thighs skinless or with skin (trim excess fat)
3 stalks chives chopped
Marinade
1½ cups 7-up equal to 1 can
1 cup soy sauce
1 cup white cane vinegar
1 cup oyster sauce
1½ cups brown sugar
1 head garlic minced
1 cup banana ketchup
¼ cup sesame oil
¼ cup thai chili peppers (optional)
black pepper to taste
Fun fact: In the Philippines, 7-up is used frequently in cooking! Filipino cuisine adopted lemon lime soda as a substitute for citrus because of lack of fresh fruit availability. Lemon-lime soda provides acidity and carbonation that helps to tenderize the meat.
Recipe
Marinate overnight
Cut the chicken meat into ribbons or cubes. Make them about 1 inch wide and 1/2 inch thick.
In a bowl, combine all the marinade ingredients. Mix well.
Reserve 1/4 cup marinade for basting.
Add the chicken to the marinade and gently massage the marinade into the meat. Cover and let it marinate in the fridge for overnight.
Grill the skewers
Before grilling, soak bamboo skewers in water for 30 minutes. This will prevent the skewers from burning or catching fire.
Skewer the meat with 3-4 pieces.
Grill for 10-20 minutes (flipping every 2-3 minutes) over charcoal until the internal temperature reaches 165°F. Baste in between flipping.
Top with chives to serve.
Tips for Making the Best Filipino BBQ Chicken Skewers
If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling. This will prevent them from burning over the charcoal.
If you want to make it spicy, add chopped thai chili peppers to the marinade.
Trim the chicken thighs to remove excess fat. This will help prevent too much fire from happening while grilling.
Final Thoughts
Sweet, savory, and beautifully charred, this chicken recipe is a sensational dish that always pleases! Find joy in grilling outside and don’t forget to invite your friends and family too!
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Sweet, savory, and beautifully charred, this chicken recipe is a sensational dish that always pleases! Find joy in grilling outside and don't forget to invite your friends and family too!
4lbschicken thighsskinless or with skin (trim excess fat)
3stalkschiveschopped
Marinade
1½cups7-upequal to 1 can
1cupsoy sauce
1cupwhite cane vinegar
1cupoyster sauce
1½cupsbrown sugar
1headgarlicminced
1cupbanana ketchup
¼cupsesame oil
¼cupthai chili peppers(optional)
black pepperto taste
Instructions
Marinate overnight
Cut the chicken meat into ribbons or cubes. Make them about 1 inch wide and 1/2 inch thick.
In a bowl, combine all the marinade ingredients. Mix well.
Reserve 1/4 cup marinade for basting.
Add the chicken to the marinade and gently massage the marinade into the meat. Cover and let it marinate in the fridge for overnight.
Grill the skewers
Before grilling, soak bamboo skewers in water for 30 minutes. This will prevent the skewers from burning or catching fire.
Skewer the meat with 3-4 pieces.
Grill for 10-20 minutes (flipping every 2-3 minutes) over charcoal until the internal temperature reaches 165°F. Baste in between flipping.
Top with chives to serve.
Notes
Grilling time varies due to the temperature of your grill, the thickness of your skewers, and the quality of the meat. For chicken, cook until the temperature reaches 165 F.
You can also use this recipe for pork. To grill pork, cook until the temperature reaches 145 F
Serve with dipping sauces such as banana ketchup or sinamak!
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me
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