Filipino Chicken Barbecue Recipes

FILIPINO CHICKEN BARBECUE RECIPE

Filipino chicken barbecue recipe image

This Chicken Barbecue Recipe (Chicken BBQ) is a Filipino version which is on the sweeter side as compared to other chicken barbecue recipes than any other Countries.

Provided by Joost Nusselder

Time 3h15m

Number Of Ingredients 9

Ingredients

6 cloves garlic (crushed)
1 tsp black pepper
2 tbsp lime juice
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp salt
1 bouillon cube
2 tbsp brown sugar
2 lbs chicken thighs (cut into small pieces (at the shelter they keep the bone in))

Steps:

Combine all the ingredients except chicken to make a marinade.
Marinate the chicken for 3-4 hours.
Start a charcoal grill and let the coals get very hot. You want to smoke, 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.
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.

Nutrition Facts : Calories 410 kcal, ServingSize 1 serving

FILIPINO GRILLED CHICKEN WINGS

Filipino Grilled Chicken Wings image

Provided by Brandi Milloy

Time 4h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups rice vinegar
1 1/4 cups soy sauce
1 1/2 tablespoons black peppercorns
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons onion powder
7 bay leaves, broken in half
1 head garlic, minced (about 3 tablespoons)
24 chicken wings, drumettes and flats separated and rinsed
Kosher salt and freshly ground black pepper
Leaves from 7 sprigs fresh cilantro (about 2 tablespoons)

Steps:

Combine the vinegar, soy sauce, peppercorns, paprika, onion powder, bay leaves and garlic in a resealable plastic bag. Place the wings in the bag, then press out any air and seal. Move the bag around to completely coat the chicken, then refrigerate, flipping the bag at least once, at least 4 hours and up to overnight.
Preheat a grill to 350 degrees F.
Remove the wings from the marinade (discard the marinade). Grill the wings, covered, for about 10 minutes. Flip the wings, close the lid and continue to grill until cooked through or the internal temperature reaches 165 degrees F, another 10 to 20 minutes.
Allow the wings to rest for a few minutes. Season with salt and pepper and garnish with cilantro leaves.

CHICKEN BARBECUE (INIHAW NA MANOK)

Chicken Barbecue (Inihaw na Manok) image

This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

Provided by Nicole Ponseca

Categories Philippines Chicken Grill/Barbecue Lemon Juice Vinegar Garlic Dinner Summer Backyard BBQ Skewer

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

2 1/4 cups (540 ml) banana ketchup
1 cup (240 ml) 7UP
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) white sugarcane vinegar
1/2 cup (110 g) packed brown sugar
1/4 cup (35 g) minced garlic
3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking spray or vegetable oil, for greasing
Sawsawan, for serving

Steps:

In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
Transfer to a platter and serve immediately, with sawsawan.

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