The aroma of sweet, smoky chicken sizzling on a charcoal grill instantly takes me back to long summer evenings spent in my grandmother’s backyard in the Philippines.
That unforgettable blend of banana ketchup, soy sauce, and citrusy soda hits a nostalgic note that’s hard to recreate—unless, of course, you have the right recipe.
This Filipino Barbecue Chicken is flavor-packed, easy to prep, and surprisingly budget-friendly—no fancy tools or ingredients needed. It’s especially popular among home cooks looking to bring bold, street-style flavor to casual weeknight dinners or weekend cookouts.
The best part? It’s made with boneless chicken thighs, which means juicy, tender meat every single time. Plus, banana ketchup gives it a sweet-savory tang that sets it apart from your usual barbecue sauces.
For a fresh pairing, I love serving it with Pickled Tomatoes to cut the richness, and a chilled glass of Jungle Juice to keep things festive and cool.
It’s no surprise Filipino barbecue is trending in global kitchens—it’s full of character, super customizable, and wildly satisfying.
And trust me—this is one of those recipes you’ll come back to again and again.
Your grill won’t know what hit it.
Why You’ll Want to Make This Again and Again!
- A Crowd-Pleaser Every Time: The first time I made this for a summer potluck, the chicken vanished in minutes—everyone couldn’t get enough of it.
- Perfect for Meal Prep: It’s now a staple in my Sunday meal prep. The grilled chicken reheats beautifully while staying juicy and tender.
- Easy to Customize: I enjoy tweaking the marinade by adding fresh chili or pineapple juice to give it a fresh, exciting twist.
- Authentic Filipino Flavor: The banana ketchup brings a unique Filipino touch that elevates the dish without complicating the cooking process.
- Balanced and Satisfying: This recipe keeps me full without feeling heavy, thanks to its perfect mix of sweet and savory—ideal for clean eating with big flavors.
Filipino Barbecue Chicken Recipe
Equipment
- Grill or grill pan
- Measuring Spoons and Cups
- Whisk or fork (for mixing marinade)
- Tongs (for flipping chicken)
- Meat thermometer (optional, for checking doneness)
- Basting Brush
Ingredients
For the Chicken and Marinade:
- ½ cup prepared banana ketchup
- ¾ cup lemon-lime soda such as 7-Up®
- ½ cup soy sauce
- 4 cloves crushed garlic
- 2 tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
- 1 medium lemon juiced
- 2 ½ pounds skinless boneless chicken thighs, cut in half
For the Basting Sauce:
- 3 tablespoons reserved banana ketchup
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon fish sauce
Instructions
- Prepare the banana ketchup by mixing all its ingredients in a bowl until smooth.
- In a separate bowl, combine banana ketchup, lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice to make the marinade.
- Add chicken thighs to the marinade, cover, and refrigerate for 2 to 4 hours or overnight.
- Preheat the grill to medium-high heat.
- Grill chicken for 7-10 minutes per side, basting occasionally with the reserved basting sauce.
- Mix reserved banana ketchup, soy sauce, brown sugar, vegetable oil, and fish sauce to make the basting sauce.
- Ensure chicken is cooked through (internal temperature 165°F or 74°C).
- Remove from grill and let rest for a few minutes before serving.
Nutrition
Best Tips That Will Ease Your Job!
- Use Ripe Bananas for the Ketchup:
The key to that authentic banana ketchup flavor is using very ripe bananas—they add natural sweetness and richness that balances the tanginess of the vinegar and tomato paste. - Marinate Overnight for Deeper Flavor:
While a couple of hours works, letting the chicken soak overnight really allows the marinade to penetrate the meat, resulting in juicier and more flavorful chicken. - Balance Sweetness with Acidity:
If your marinade tastes too sweet after mixing, add a splash more lemon juice or vinegar to brighten the flavors without overpowering the banana ketchup’s natural sweetness. - Adjust Spice Levels Mindfully:
The cayenne pepper in the ketchup adds subtle heat, but if you want a bolder kick, try incorporating fresh chili or chili flakes into the marinade—just start small and taste as you go. - Keep the Grill Clean and Oiled:
To avoid sticking and ensure those beautiful grill marks, make sure your grill grates are well cleaned and lightly oiled before cooking. This helps the chicken cook evenly and prevents tearing. - Rest the Chicken Before Serving:
Allow the grilled chicken to rest for 5 minutes off the heat after cooking. This lets the juices redistribute, making each bite moist and tender. - Try Different Cuts for Variety:
Though chicken thighs are perfect for their juiciness, chicken drumsticks or wings can also be marinated and grilled using this recipe for a fun twist at gatherings.
These tips help elevate the dish beyond the basics, making sure your Filipino Barbecue Chicken comes out flavorful, juicy, and memorable every time.
Quick Questions About Filipino Barbecue Chicken?
Q. Can I use chicken breasts instead of thighs?
Ans: Yes, but chicken breasts cook faster and can dry out more easily, so watch the grill time closely to keep them juicy.
Q. Is banana ketchup easy to find outside the Philippines?
Ans: It’s becoming more popular internationally and often available at Asian markets or online. You can also make a homemade version using ripe bananas and tomato paste.
Q. Can I prepare the marinade ahead of time?
Ans: Absolutely! The marinade can be mixed a day ahead and stored in the fridge, which helps the flavors meld even better.
Q. What’s the best way to reheat leftovers?
Reheat gently on a grill or in the oven to keep the chicken moist and avoid drying it out.
Q. Can I use this recipe for a charcoal grill?
Ans: Yes, the smoky flavor from charcoal pairs beautifully with the sweet and tangy marinade, enhancing the overall taste.
Q. How spicy is this recipe?
Ans: It’s mildly spicy thanks to the cayenne in the ketchup, but you can easily adjust the heat by adding fresh chili or reducing the cayenne.
