Filipino Barbecue Chicken Recipe
This Filipino Barbecue Chicken recipe delivers juicy, flavorful grilled chicken with a unique banana ketchup marinade, blending sweet, tangy, and savory notes for a delicious and authentic taste experience.
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Calories: 368kcal
Servings: 6
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
Calories: 368kcal | Carbohydrates: 27g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 157mg | Sodium: 2052mg | Potassium: 752mg | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 5.6mg | Calcium: 39mg | Iron: 1.6mg