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Easy Filipino Chicken BBQ Skewers: Best 30-Minute Recipe

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These Easy Filipino Chicken BBQ Skewers are sweet, savory, and slightly charred, ready in just 30 minutes. Made with a pantry-friendly marinade of soy sauce, brown sugar, banana ketchup, and garlic, they’re perfect for grilling or broiling and always a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 6–8 thighs)
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/3 cup banana ketchup
  • 6 cloves garlic, minced
  • 1/4 cup calamansi juice (or fresh lime juice)
  • 1 tablespoon vegetable oil
  • 1 teaspoon black pepper
  • 1/4 cup reserved marinade (for basting)
  • Bamboo skewers, soaked in water for 30 minutes (about 10-12 skewers)
  • Steamed white rice (for serving, optional)
  • Fresh sushi cucumber salad (for serving, optional)

Instructions

  1. Soak the bamboo skewers in water for at least 30 minutes to prevent burning.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, banana ketchup, minced garlic, calamansi juice, vegetable oil, and black pepper until the sugar is mostly dissolved.
  3. Cut chicken thighs into 1.5-inch cubes and pat dry with paper towels. Reserve 1/4 cup of the marinade for basting before adding raw chicken.
  4. Add chicken to the bowl with the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes (up to 2 hours).
  5. Preheat broiler to high and place an oven rack about 6 inches from the heating element, or preheat a grill to medium-high heat.
  6. Thread 4-5 pieces of marinated chicken onto each soaked skewer, leaving a small gap between pieces.
  7. Place skewers on a wire rack over a baking sheet. Broil for 5-7 minutes on the first side until edges caramelize.
  8. Flip skewers with tongs and brush the cooked side with reserved basting sauce. Broil for another 4-6 minutes on the second side until chicken is cooked through and glaze is sticky.
  9. Check doneness: internal temperature should reach 165°F (74°C) or juices run clear when cut.
  10. Let skewers rest for 2-3 minutes before serving. Serve hot over steamed rice with optional sides.

Notes

For best results, don’t skip soaking bamboo skewers to prevent burning. Pat chicken dry before marinating for better coating. Leave space between chicken pieces on skewers for even cooking. Use high heat for caramelization. Let skewers rest after cooking to retain juices. For gluten-free, use tamari or coconut aminos instead of soy sauce. For a spicy version, add minced bird’s eye chilies or chili flakes to the marinade.

Nutrition

Keywords: Filipino chicken BBQ, chicken skewers, easy BBQ recipe, 30-minute meal, grilled chicken, broiled chicken, banana ketchup, Asian barbecue

Find it online: https://bouncybowl.com/easy-filipino-chicken-bbq-skewers-best-30-minute-recipe/