If you’re craving grilled chicken that’s juicy, bold, slightly sweet, and very flavorful, Filipino chicken BBQ skewers are your answer.
“When I first tried Filipino chicken BBQ at a night market in Manila, it changed the way I looked at chicken. It was smoky, tender, tangy-sweet, and addictive. Now, it’s a monthly must-cook in my own kitchen!”
What Makes Filipino Chicken Skewers Special?
Filipino chicken bbq skewers also known inihaw na manok are a beloved street food and party staple across the Philippines.
What sets them apart is the marinade: a sweet, tangy, and savory blend featuring soy sauce, banana ketchup (a uniquely Filipino condiment), citrus, garlic, and a touch of soda for caramelization and tenderness.
The result is juicy, flavorful chicken with a gorgeous char, often served with rice and a simple vinegar dipping sauce.
Ingredients You’ll Need
To make these Filipino chicken skewers, you’ll need:
- 2 lbs boneless chicken thighs or breasts (thighs are juicier!)
- 1/2 cup soy sauce
- 1/4 cup banana ketchup
- 1/4 cup brown sugar
- 2 tbsp cane vinegar (or white vinegar as substitute)
- 1 tbsp calamansi juice (or lemon)
- 6 cloves garlic, minced
- 1 tsp freshly ground pepper
- 1 tsp paprika (optional for color)
- Skewers (bamboo or metal)
How to Make Filipino Chicken BBQ Skewers
1. Prep the Chicken
Cut your chicken into thin, long slices (about 1-inch wide), ideal for skewering and even cooking.
2. Mix the Marinade
In a bowl, combine soy sauce, banana ketchup, brown sugar, vinegar, calamansi juice, garlic, and pepper. Stir until sugar dissolves.
3. Marinate the Chicken
Toss chicken slices in the marinade and refrigerate for at least 4 hours, ideally overnight for the deepest flavor.
4. Skewer It
Thread marinated chicken onto skewers, folding strips accordion-style for traditional Filipino flair.
5. Grill to Perfection
Preheat your grill or griddle. Cook the skewers over medium-high heat for 3–4 minutes per side, basting with reserved marinade or extra banana ketchup.
What to Serve with Filipino Chicken BBQ Skewers
Wondering what pairs best with these juicy sticks of joy? Try these:
- Garlic fried rice – classic Filipino pairing.
- Atsara – a tangy green papaya relish that cuts through the sweetness.
- Pancit or noodles – adds carbs and color.
- Grilled corn or veggies – keeps it simple and light.
- Chili vinegar dipping sauce – optional, but adds a spicy zing.
My Tips & Secrets
- Tip 1: “Don’t crowd the skewers. Leave a little space between the chicken pieces so the heat can circulate and create those crispy charred edges.”
- Tip 2: “If using bamboo skewers, soak them in water for at least 30 minutes. This prevents them from catching fire on the grill!”
Filipino Chicken Skewers BBQ
Equipment
- Grill or griddle
- Mixing bowl
- Bamboo or metal skewers
- Basting brush
- Knife and cutting board
Ingredients
- 2 lbs boneless chicken thighs or breasts cut into thin long slices
- ½ cup soy sauce
- ¼ cup banana ketchup
- ¼ cup brown sugar
- 2 tbsp cane vinegar or white vinegar
- 1 tbsp calamansi juice or lemon juice
- 6 cloves garlic minced
- 1 tsp freshly ground black pepper
- 1 tsp paprika optional, for color
Instructions
- Cut chicken into thin, long slices about 1-inch wide this shape is ideal for skewering and ensures even cooking.
- In a large bowl, combine soy sauce, banana ketchup, brown sugar, vinegar, calamansi juice, garlic, pepper, and paprika. Stir until the sugar fully dissolves.
- Add chicken slices to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours, or overnight for the deepest flavor.
- If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Thread marinated chicken onto skewers, folding each strip accordion-style for the traditional Filipino presentation.
- Preheat grill or griddle to medium-high heat. Cook skewers for 3–4 minutes per side, basting with reserved marinade or extra banana ketchup while grilling.
- Grill until chicken is fully cooked through with a gorgeous caramelized char on the outside.
- Serve hot with garlic fried rice and a chili vinegar dipping sauce on the side.
Notes
- Chicken thighs are strongly recommended over breasts they stay juicier and more tender on the grill.
- Always soak bamboo skewers in water for 30 minutes before use to prevent them from catching fire.
- Do not crowd the chicken pieces on the skewer leave a little space between each piece so heat circulates and creates crispy charred edges.
- Banana ketchup is a uniquely Filipino ingredient and gives the authentic flavor look for it in Asian grocery stores. Regular tomato ketchup can substitute but the flavor will differ.
- Reserve some marinade before adding raw chicken to use for basting while grilling.
- Calamansi juice is traditional but fresh lemon or lime juice works perfectly as a substitute.
Final Thoughts
Filipino chicken skewers have a rich, smoky flavor with a hint of sweetness that caramelizes perfectly on the grill. Try the Spanish BBQ Chicken Recipe for a different twist that adds vibrant spices to your meal.
I hope you like the recipe. Please try it at home and let us know in the comment section!
Juicy, Quick, and Delicious – Start Cooking with theChickencooks
Faqs
1. What is a Filipino BBQ skewer called?
Filipino BBQ skewers are called “Inihaw na Manok” when made with chicken, featuring marinated meat grilled on sticks.
2. How to make barbecue chicken skewers?
Marinate chicken pieces in a mix of soy sauce, garlic, brown sugar, vinegar, and spices. Skewer the chicken, then grill for 10-12 minutes, basting with extra marinade.
3. What is a Filipino-style BBQ?
Filipino BBQ typically involves marinated meats (like chicken, pork, or beef) grilled over an open flame, often seasoned with soy sauce, vinegar, garlic, and sugar.
4. How long should chicken be marinated for skewers?
Marinate the chicken for at least 30 minutes to an hour, but for the best flavor, let it sit for 2-4 hours or overnight.
