icon-arrowicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open
Filipino Chicken Barbecue

Filipino Chicken Barbecue

9 reviews / 4.7 average

When I think about the sights and smells of our street in the Philippines, this is what I’ll think of – little homemade grills with hot, smoking coals, where people stand around in a cloudy haze of smoky-smoke leisurely fanning the grill area with little pieces of cardboard. And if you walk closer and get past the haze, you’ll see that there are wire grates over the coals holding sizzling skewers of golden, crispy filipino chicken barbecue.

I’ll be the first to admit it: I feel confused calling it chicken barbecue because in my mind that involves barbecue SAUCE and I’m a girl who loves my Sweet Baby Ray’s.  But here, chicken barbecue is nothing more than perfectly grilled pieces of real chicken (no boneless-skinless-chicken-breasts here) in easy-to-eat skewer form. How seriously genius.

For this, the skin stays on so the chicken meat gets nice and juicy, even though the outside is basically double-charred-crispy. Like literally, the uncle (like how it’s the uncle this time instead of the aunties? thank you very much sir!) who showed me how he was making this communicated that the first pan of chicken in this picture below was like a little resting pan for keeping the chicken after grilling it just once, and then the second pan was for when the chicken pieces that had been finished by putting them back on the grill… again. Grill, rest, grill. And it’s totally crispy and juicy and wonderful, especially with that skin. Thank you, Filipinos, for opening my eyes to the magic of chicken skin.

So here’s chicken barbecue, CSC slash Filipino style, in pictures.

Filipino chicken barbecue skewers in a dish.
Truck with a chicken on top.
Filipino chicken barbecue on a grill.
Filipino chicken barbecue.
Chicken on a skewer.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Filipino Chicken Barbecue

Filipino Chicken Barbeque


Description

This recipe for Filipino chicken barbecue comes from the orphanage that I worked at for a year. Chicken on skewers, marinated and cooked over an open grill.


Ingredients

Scale
  • 6 cloves garlic, crushed
  • 1 teaspoon black pepper
  • 2 tablespoons lime juice
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons salt
  • 1 bouillon cube
  • 2 tablespoons brown sugar
  • 2 lbs. chicken thighs, cut into small pieces (at the shelter they keep the bone in)

Instructions

  1. Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours.
  2. Start a charcoal grill and let the coals get very hot. You want smoking, flameless coals. Thread the chicken pieces onto wood skewers and place on a metal grate over the coals. Brush with oil and grill until the chicken is cooked through, about 5 minutes. Remove from heat and let rest for a few minutes.
  3. Repeat the grilling process with the cooked chicken, brushing with oil as necessary, until the outside of the chicken is a deep golden brown with a crispy exterior. Dip in a soy sauce and vinegar mixture with bird’s eye chilis for a little spiciness.
  • Category: Dinner
  • Cuisine: Filipino

Keywords: chicken barbecue, filipino chicken, filipino chicken recipe

Recipe Card powered by Tasty Recipes logo

Hop on over here for my post on Chicken Barbecue on the Children’s Shelter of Cebu website. And if you start thinking that I’ve forgotten about FRIED chicken, believe me you. I ate so much of that in my year in Cebu – there’s a full post on that a-comin.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

63 Comments

  1. Pinch of Yum Logo

    Oh geez!! This chicken looks amazing. The Filipino’s really know how to do it!! I think this just got added to the Labor day menu!

  2. Pinch of Yum Logo

    This make me want to fire up the grill. I am really into tailgating so maybe I can make these for our first tailgate party.






  3. Pinch of Yum Logo

    Love the pictures in this post – such a great glimpse into how you ate in the Philippines! This chicken sounds beyond delicious.

  4. Pinch of Yum Logo
    Beth W.

    Found your blog through Pinterest and love your posts about Filipino food! My Mom was from Cebu City and has a lot of family that’s still there. Brings back memories of my visit there about 15 years ago now.

  5. Pinch of Yum Logo

    We were put on dinner duty short-notice today and had chicken to work with. The delicious pictures from the email with this post came to mind and we tried it right away tonight.
    It was awesome! The whole family loved it and not a single piece of chicken was left over.
    Thank you for this wonderful recipe Lindsay. We love to eat ‘globally’ 😉






  6. Pinch of Yum Logo
    kayenne

    same thing is done with pork – porkloin or shoulder is best, sliced into 1/8 to 1/4 inch thin slices of about 1 inch wide and threaded through the marinade. For extra tenderness, we like to pound the meat a bit prior to marinating. Traditionally, an inch of pork belly fat is threaded in first. Gives a wonderful smoky flavor to the BBQ.

    Lindsay, are you back in Cebu? c”,)

    1. Pinch of Yum Logo
      kayenne

      I forgot… banana ketchup or tomato ketchup/sauce is also sometimes added into the marinade.