If there’s one thing every Filipino family gathering can agree on, it’s that BBQ chicken should always be at the centre of the table. There’s something magical about the way the sweet, savoury, and smoky flavours come together that instantly turns a simple meal into a fiesta. Whether you’re grilling in the backyard of your home in Calgary (where the weather can’t decide if it’s summer or winter) or craving a taste of home in Sydney, this Filipino BBQ chicken recipe is sure to make you feel like you’ve been transported straight to the streets of Manila, with a side of sunshine and good vibes.
The Filipino BBQ Marinade: Where the Magic Happens
If you thought all marinades were the same, think again. The magic behind the Filipino BBQ chicken recipe lies in its marinade—a glorious concoction that perfectly balances salty, sweet, and tangy. We’re talking about soy sauce, calamansi, and the star of the show, banana ketchup. Yep, you read that right—banana ketchup. For those of you who’ve never encountered this bright red, slightly sweet sauce, it’s a Filipino kitchen staple that brings a whole new level of excitement to any dish.
Soy sauce gives the marinade its savoury depth, while calamansi (a Filipino citrus fruit that’s like a mini lime, but with more personality) adds that perfect tart zing. And then there’s banana ketchup, which not only adds sweetness but also a slightly fruity undertone. Trust me, you’ll be convinced it’s the missing ingredient you never knew you needed. As your chicken sits in this marinade, it absorbs all these bold, comforting flavours, making every bite feel like a warm hug from the Philippines.
Grilling to Perfection: The Filipino Way
Now comes the fun part—grilling! Filipino BBQ is all about that smoky, charred goodness that only an open flame can provide. As the chicken hits the grill, the sugars from the banana ketchup begin to caramelise, creating that crispy, mouthwatering exterior we all love. The key is to get that perfect balance between crispy skin and juicy meat. We all know the struggle—no one wants dry chicken, but no one wants it undercooked either.
Don’t be afraid to get a little messy with your grilling technique. Whether you’re using charcoal, gas, or even an electric grill (because, hey, it’s Canada, and sometimes it’s just too cold for charcoal), the results will be the same—tender, juicy chicken with that irresistible BBQ flavour. Just make sure you’re watching the grill closely. It’s a delicate dance between giving it enough time to cook through and not letting that beautiful caramelisation burn to a crisp.
Why This Filipino BBQ Chicken Recipe Will Win Your Heart
Let’s be real: the best part of a BBQ is always the food, and this Filipino BBQ chicken recipe is an absolute winner. It’s easy to prepare, doesn’t require any fancy equipment, and—most importantly—it’s absolutely delicious. While other BBQ recipes might take hours of prep work or marinating, this Filipino version lets the marinade do the hard work for you. So, sit back, relax, and enjoy the delicious aromas wafting through the air while the grill does its thing.
Plus, this BBQ chicken is versatile. It pairs beautifully with steamed rice, atchara (pickled papaya), or even some fresh mangoes if you’re feeling fancy. If you’re like me and you grew up in a Filipino household, you know that any meal can quickly turn into a celebration when Filipino BBQ chicken is involved.
Filipino BBQ Chicken
Ingredients
- 6 pieces chicken leg quarters cleaned
- 1/2 cup soy sauce
- 2 tablespoons of calamansi (or 4 pieces)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup banana ketchup
Instructions
- Prepare the marinade by combining the soy sauce, calamansi juice, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix well.
- Place the chicken leg quarters inside a large air tight container or freezer bag.
- Pour the marinade over the chicken.
- Shake the container gently to coat the chicken with the marinade.
- Refrigerate for at least 1 hour. For best results, marinade overnight.
- Remove the chicken from the fridge.
- Heat-up your grill.
- Once the temperature reaches a medium heat, place the chicken on the grill. Grill about for 12 to 15 minutes per side or until the chicken is completely cooked. Baste the chicken with the remaining marinade mixture while grilling.
- Remove from the grill and transfer to a serving platter.
- Serve with steamed rice.
- Share and enjoy!
Notes
- The longer you marinate the chicken, the better and more intensified the luscious barbeque flavour will be. I usually like to marinate it overnight. However, if you’re short on time, you can get away with an hour marinate. The flavour will just not be as bold.
- Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
- If you can’t find calamansi, you can substitute it for one lemon.
- Traditionally regular all purpose soy sauce is used for this recipe. However, if you or your family members have allergies or sensitivities to wheat like we do, you can easily substitute it for a gluten-free version. Two of my favourites are Kikkoman Gluten-Free Soy Sauce and San-J Tamari Gluten-Free Soy Sauce.