Description
Pork Barbecue brings sizzling Filipino street flavor straight to your dinner table with tender, juicy chicken marinated in a sweet and tangy sauce. Grilling these skewers creates an authentic taste that transports you to the bustling markets of Manila with just one bite.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds skinless boneless chicken thighs
Marinade Ingredients:
- 0.5 cup banana ketchup
- 0.75 cup lemon-lime soda
- 0.5 cup soy sauce
- 4 cloves garlic
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 lemon
Basting Sauce Ingredients:
- 3 tablespoons banana ketchup
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon fish sauce
Instructions
- Create a vibrant marinade by blending ½ cup banana ketchup, ¾ cup lemon-lime soda, ½ cup soy sauce, 4 crushed garlic cloves, 2 tablespoons brown sugar, 1 teaspoon black pepper, and juice from 1 medium lemon in a large mixing bowl.
- Submerge 2 ½ pounds of chicken thighs (cut in half) completely in the marinade, ensuring each piece is well-coated. Seal the container and refrigerate for 2-4 hours to allow flavors to penetrate deeply.
- Prepare the basting sauce by whisking 3 tablespoons banana ketchup, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, and 1 teaspoon fish sauce in a small bowl until smooth.
- Heat your grill to medium-high, targeting a temperature around 375-400°F. Clean and lightly oil the grates to prevent sticking.
- Arrange marinated chicken thighs on the grill, spacing them evenly. Cook for 7-8 minutes on the first side, developing beautiful caramelized marks.
- Flip the chicken and brush generously with prepared basting sauce. Continue grilling for another 7-8 minutes, reapplying sauce halfway through cooking.
- Check internal temperature with a meat thermometer – chicken must reach 165°F at its thickest point to ensure safe consumption.
- Transfer grilled chicken to a clean platter. Let it rest for 3-4 minutes, allowing juices to redistribute and maintain maximum tenderness.
Notes
- Banana ketchup adds a unique Filipino twist, bringing sweet and tangy flavors that make this chicken stand out from typical barbecue recipes.
- Marinating overnight deepens the flavor, allowing the chicken to absorb the rich combination of soy sauce, garlic, and soda.
- For gluten-free diets, swap regular soy sauce with tamari and ensure your banana ketchup is gluten-free.
- When grilling, watch the heat carefully to prevent burning, as the sugars in the marinade can caramelize quickly and create charred spots.
- Prep Time: 10 minutes
- Cook Time: 14-20 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Filipino
Nutrition
- Serving Size: 4 to 6
- Calories: 265 kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg