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filipino chicken skewers bbq

Filipino Chicken Skewers BBQ

Chef Aribella Nozan
Juicy, smoky Filipino-style grilled chicken skewers marinated in a sweet-tangy blend of soy sauce, banana ketchup, garlic, and citrus. A beloved street food classic from the Philippines with gorgeous caramelized char perfect for backyard BBQs and parties.
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Prep Time 15 minutes
Cook Time 10 minutes
Course BBQ, Main Course, Street Food
Cuisine Filipino
Servings 4 Persons
Calories 390 kcal

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.