Baked Filipino Chicken BBQ

Filipino-style chicken barbecue skewers

Watch How To Make It:


My uncle, Eric Crispino, gave me this delicious Filipino BBQ recipe for when he used to be a street vendor in the Philippines. I got so excited to learn a recipe from someone who had legit experience selling Filipino BBQ as street food!

He made his marinade recipe easy to remember: everything is 1:1 ratio, except for the black pepper which is 1/2:1 ratio!

He recommends using pork butt in this recipe as an affordable option, but he also said that most parts of the pork work just as well. I used chicken thighs because that’s what I had at home, and he approved!

I made these Filipino chicken BBQ skewers in the oven to broil as an option for those of you who don’t have a grill at home. If you DO have a grill, then throw these suckers on there!

And finally, I made a substitution in the recipe if you don’t have soda or banana ketchup! It’s included in the second part of the video.

Tito Eric Crispino’s Marinade:
– 1 1/2 lbs pork butt, chopped into large cubes
– 1/2 cup soy sauce
– 1/2 cup kalamansi/lemon juice/vinegar
– 1/2 cup sugar
– 1/2 cup banana ketchup
– 1/2 cup garlic
– 1/2 cup onion
– 1/2 cup Sprite or 7UP
– 1/4 cup finely ground black pepper
– barbecue skewers (optional)

My Alternative Marinade (without soda and banana ketchup):
– 1 1/2 lbs chicken thighs, chopped into large cubes
– 1/2 cup soy sauce
– 1/2 cup kalamansi/lemon juice/vinegar
– 1 cup sugar
– 1/2 cup ketchup
– 1/2 cup garlic
– 1/2 cup onion
– 1/4 cup finely ground black pepper
– barbecue skewers (optional)

Sweet Sauce:
– Marinade leftovers
– 1 tbsp cornstarch
– 1/4 cup cold or lukewarm water

Vinegar Sauce:
– 1 clove garlic, minced
– a bit of diced onion
– dash of salt, to taste
– dash of sugar, to taste
– 1 spicy chili, sliced (optional for spiciness)

For the BBQ Skewers:
1. In a large bowl, combine all the ingredients together and cover with plastic wrap to marinate for at least 2 hours, and max 2 days in the fridge.
2. If you’ll be serving these on skewers, soak your skewers in water for at least 30 minutes or overnight to prevent them from burning while cooking.
3. After marinating, turn your oven’s broiler on to “High”. Make sure your oven rack is placed 4 inches away from the broiler.
4. Skewer the meat on the barbecue sticks and place them flat on an aluminum foil-lined baking sheet.
5. Place the sheet in your oven and cook each side for 4-5 minutes, or until slightly charred.
6. Remove from the baking sheet, and serve while hot!

For the sauces:

Sweet Sauce:
1. In a pot over high heat, pour in the leftover marinade and allow to reduce about 2/3 of the way down.
2. Mix the cornstarch and water in a separate bowl, and slowly add to the sauce until it reaches your desired thickness.
3. Allow the sauce to simmer for 1-2 minutes to fully cook the cornstarch, then remove from the heat and serve.

Vinegar Sauce:
1. Combine all the ingredients in a small bowl, and adjust the seasonings to your preference.

Special Notes:
If the amount of black pepper is too much for you, feel free to reduce it! In the recipe video, I reduced the amount of pepper in the first recipe for less spiciness.

Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!