Homemade Filipino BBQ Chicken Recipe: A Taste of Manila Street Food

Authentic Filipino BBQ Chicken Recipe with Homemade Banana Ketchup

This filipino bbq chicken recipe brings the vibrant flavors of the Philippines straight to your backyard grill. Sweet, savory, and slightly tangy, this dish features tender chicken thighs marinated in a unique blend of banana ketchup and traditional Filipino spices that will transport your taste buds to the streets of Manila.

Why You’ll Love This Filipino Chicken BBQ

Filipino barbecue stands apart from other Asian grilling traditions with its perfect balance of sweet, salty, and tangy flavors. Here’s why this recipe is special:

• Authentic Flavors – The homemade banana ketchup brings true Filipino character
• Make-Ahead Friendly – Marinate overnight for maximum flavor
• Crowd Pleaser – Sweet and savory profile that appeals to everyone
• Versatile – Works great for backyard gatherings, family dinners, or meal prep

The Secret to Traditional Filipino BBQ Chicken

What makes Filipino barbecue unique is the signature banana ketchup – a condiment created during World War II when tomatoes were scarce. This sweet-tangy sauce forms the foundation of the marinade, complemented by classic Filipino ingredients like calamansi (Filipino lime), soy sauce, and brown sugar.

Ingredients for Filipino BBQ Chicken

For the Homemade Banana Ketchup:

• 1 medium very ripe banana, mashed
• 2 tablespoons tomato paste
• 2 tablespoons rice vinegar or white vinegar
• 2 tablespoons brown sugar
• 2 teaspoons vegetable oil
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground turmeric
• 1/4 cup water

For the Chicken Marinade:

• 2 pounds chicken thighs, boneless and skinless
• 1/2 cup prepared banana ketchup (from above)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 2 tablespoons lemon juice (or calamansi juice if available)
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper

For Garnish:

• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• Lemon or lime wedges

How to Make Filipino BBQ Chicken

1. Prepare the Banana Ketchup

   Mash the ripe banana in a medium saucepan. Add tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric. Stir in water to combine.

2. Cook the Banana Ketchup

   Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for about 10-15 minutes, stirring occasionally, until thickened. Remove from heat and let cool completely.

3. Prepare the Chicken

   If using whole chicken thighs, trim excess fat and cut into 2-inch pieces. If planning to skewer, make pieces roughly the same size for even cooking.

4. Make the Marinade

   In a large bowl, combine 1/2 cup of the cooled banana ketchup, soy sauce, brown sugar, minced garlic, lemon juice, oil, and black pepper. Mix until sugar is dissolved.

5. Marinate the Chicken

   Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.

6. Prepare for Grilling

   If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.

7. Grill the Chicken

   Preheat grill to medium-high heat (about 375-400°F). Thread chicken onto skewers if desired. Reserve the marinade. Grill chicken for 4-5 minutes per side or until internal temperature reaches 165°F.

8. Baste While Cooking

   Transfer reserved marinade to a small saucepan and bring to a boil. Cook for 2 minutes to kill any bacteria. Use this to baste the chicken during the last few minutes of grilling for extra flavor and glaze.

9. Garnish and Serve

   Transfer grilled chicken to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lemon or lime wedges and any remaining banana ketchup on the side.

Tips for the Perfect Filipino Chicken BBQ

• Choose the Right Chicken – Thighs work best as they stay juicy even with the high heat of grilling.
• Banana Ripeness – Use very ripe, almost black bananas for the sweetest, most flavorful ketchup.
• Marinade Time – Don’t rush! Longer marination (8-24 hours) results in more flavorful chicken.
• Basting Technique – For a sticky, caramelized finish, baste multiple times during the last few minutes of grilling.
• Indoor Option – No grill? Use a broiler on high with the chicken 4-6 inches from the heat source.

Serving Suggestions

In the Philippines, barbecue chicken is often enjoyed with these accompaniments:

• Garlic Rice (Sinangag) – The perfect side dish to soak up all the delicious sauce
• Atchara – Pickled green papaya provides a tangy contrast to the sweet meat
• Ensaladang Talong – Grilled eggplant salad with tomatoes and onions
• Cold Beer or Calamansi Juice – Traditional beverage pairings

FAQs About Filipino BBQ Chicken

Can I make this recipe without a grill?

Yes! You can cook this chicken under a broiler for 6-8 minutes per side, or bake at 425°F for about 25-30 minutes, basting occasionally.

Can I use chicken breast instead of thighs?

While thighs are traditional and more flavorful, breasts will work. Just reduce cooking time to prevent drying out, and consider cutting them into smaller, even pieces.

What is a good substitute for banana ketchup if I don’t have time to make it?

While homemade is best, you can substitute with 1/4 cup regular ketchup mixed with 2 tablespoons brown sugar and 1 tablespoon pineapple juice for a similar sweet-tangy profile.

Can I freeze the marinated chicken?

Absolutely! Place the chicken with marinade in a freezer bag, remove excess air, and freeze for up to 3 months. Thaw completely before grilling.

The Authentic Taste of Filipino BBQ Chicken at Home

This filipino bbq chicken recipe brings together the perfect balance of sweet, savory, and tangy flavors that characterize Filipino cuisine. The homemade banana ketchup elevates this dish beyond ordinary barbecue, creating an authentic taste experience your family will request again and again. Whether served at your next backyard gathering or as a special weeknight dinner, these flavorful skewers will transport you to the vibrant street food scene of the Philippines.

Recipe inspired by: Chef John’s Filipino-Style Barbecue Chicken