These Filipino barbecue chicken skewers are sweet, savory, and super easy to love! Marinated in a tasty blend of soy sauce, garlic, and sugar, they’re bursting with flavor.
Trust me, the smell while they grill is beyond amazing! I like to serve them with some rice or a cool dip. Perfect for any outdoor gathering, or just a fun dinner at home!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they are juicy and flavorful. You can also use chicken breasts if you prefer a leaner option, but keep in mind they might dry out faster.
Soy Sauce: This is essential for that savory depth of flavor. If you’re looking for a gluten-free option, try tamari instead. Coconut aminos are a great soy sauce alternative too.
Vinegar: Cane vinegar is a traditional choice, bringing a subtle sweetness. If you can’t find it, apple cider vinegar works just fine, giving a slight tang without overpowering the dish.
Brown Sugar: It adds sweetness and helps with caramelization. For a healthier alternative, you could use honey or coconut sugar, but be aware that the flavors might shift slightly.
Ketchup: This ingredient adds a nice balance of sweetness and acidity. If you’re keen on avoiding processed foods, you can make a homemade version or use a tomato sauce blended with a bit of sugar and vinegar.
How Do I Marinate Chicken for Maximum Flavor?
Marinating is one of the best techniques to infuse flavors into your chicken. Aim for at least 2 hours, but overnight is perfect. Here’s how to do it right:
- Combine all marinade ingredients in a bowl. Whisk them together to dissolve the sugar.
- Add chicken pieces and ensure they are fully coated. The more surface area covered, the better!
- Cover the bowl with plastic wrap or a lid to prevent any cross-contamination.
- Marinate in the refrigerator. If it’s a warm day, ensure your chicken stays chilled.
Remember, the longer you marinate, the more flavorful your dish will be! Don’t forget to save some marinade to baste the skewers while they’re grilling for an extra burst of taste.
How to Make Filipino Barbecue Chicken Skewers
Ingredients You’ll Need:
For the Marinade:
- 1 cup soy sauce
- 1/2 cup vinegar (preferably cane vinegar)
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon garlic, minced
- 1 tablespoon onion, finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika (optional, for added color)
For the Chicken:
- 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- Bamboo skewers (soaked in water for 30 minutes to prevent burning)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 2 hours for marinating the chicken (overnight is best if you can wait). If you include grilling time, you’ll need about 12-15 minutes for cooking. So, in total, plan for a fun cooking session of about 2 hours and 30 minutes to enjoy delicious barbecue chicken skewers!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the soy sauce, vinegar, brown sugar, ketchup, minced garlic, chopped onion, black pepper, salt, and paprika if using. Mix everything together well to create a flavorful marinade. This will be the magic potion for your chicken!
2. Marinate the Chicken:
Add the bite-sized pieces of chicken to the marinade, making sure each piece is nicely coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 2 hours, but if you want to go all out with flavor, try to let it sit overnight!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This ensures that the chicken will get those lovely grill marks and cook evenly.
4. Prepare the Skewers:
Take the soaked bamboo skewers and start threading the marinated chicken pieces onto them. Don’t overcrowd the skewers—about 4-5 pieces per skewer works great. This helps them cook properly and makes for easier flipping on the grill!
5. Grill the Skewers:
Place the chicken skewers on the hot grill. Cook for about 12-15 minutes, turning them occasionally. Make sure to baste the skewers with any leftover marinade for extra flavor and to help them stay juicy. Keep an eye on them until they are fully cooked and have those beautiful char marks!
6. Let Them Rest:
Once the skewers are cooked, remove them from the grill and let them sit for a few minutes. This helps the juices redistribute and keeps the chicken tender.
7. Serve and Enjoy!
Serve your delicious Filipino barbecue chicken skewers warm, with your favorite dipping sauce or some steamed rice on the side. Enjoy every bite of your homemade barbecue goodness!
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breasts instead of thighs! Just be aware that chicken breasts can dry out more easily, so consider marinating them for longer, or check for doneness a few minutes earlier to ensure they’re juicy and tender.
What Type of Vinegar Works Best for This Recipe?
Cane vinegar is traditional and adds a unique taste, but if you can’t find it, feel free to use white vinegar or apple cider vinegar as a substitute. Each will give a slightly different flavor profile, but they’ll still work beautifully in the marinade!
Can I Prep the Marinade in Advance?
Absolutely! You can prepare the marinade up to 2 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to cook, add the chicken and marinate as directed!
How to Store Leftover Skewers
If you have any leftover skewers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
