Go Back
6 pieces of Filipino BBQ chicken served in a blue platter. Each chicken piece has a beautiful char.
Print Recipe

Filipino BBQ Chicken

This Filipino BBQ Chicken Recipe brings the bold and vibrant flavours of the Philippines straight to your grill. Tender chicken is marinated in a savoury blend of soy sauce, tangy calamansi, and the sweet kick of banana ketchup—ingredients that give this dish its signature Filipino taste. Perfect for summer cookouts or weeknight dinners, the marinade infuses the chicken with deep umami flavour, while the grilling process adds a smoky char that makes each bite irresistible. Whether you're new to Filipino cuisine or a seasoned fan, this easy and delicious BBQ chicken will quickly become a favourite at your table!
Prep Time10 minutes
Cook Time30 minutes
Marinate Time1 hour
Course: Main Course
Cuisine: Filipino
Keyword: authentic Filipino, comfort, flavourful, savoury, sweet savoury, tangy

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.
    Chicken leg quarters being marinated in Filipino flavours including soy sauce, calamansi and banana ketchup
  • 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.