Most Filipino barbecue marinade contains soy sauce but this chicken barbecue recipe don’t have any. Just ketchup, vinegar or lemon juice and spices are used in marinating and basting the chicken. If you think soy sauce is really necessary, you can add a few teaspoons and omit the salt in this recipe.
That Taste of Nostalgia and Family Traditions
One vivid memory when I was still young in the Philippines is that smell of chicken grilling on a hot afternoon, smoke billowing from a makeshift charcoal grill in our backyard. It was a very common sight, especially during family reunions when we would all gather for a very simple feast. My uncle, Tito Boyet, always in charge of the barbecues. He had this technique from my grandmother that no other resembles his version of grilled chicken.
Every time I make this favorite Filipino dish, I am transported back to those times. The sizzle, the aroma, and the vibrant flavor of that grilled chicken takes me all the way to the heart of a fiesta Filipino. Well, unlike most recipes you may have tried, this one has a little shocking twist: no soy sauce in the marinade. That is right-no soy sauce, but rather just an easy blend of vinegar, ketchup, garlic, and spices. And it is just how my family makes it; it always results in a delightful tang with a nice savory flavor of grilled chicken, genuinely unforgettable.
Family’s Twist on Tradition
All Pinoy recipes for grilled chicken seem to depend on soy sauce for that deep umami flavor. My Lola Nena was always a notch higher – she proclaimed that soy sauce is not even needed to make good barbecue. Her secret? Ketchup and vinegar, extremely simple yet effective, and it let me avail myself of the natural flavors of the chicken. This version was passed down to my mother and, later, to me as I began to cook for family gatherings.
At first, I was skeptical. “How could chicken barbecue taste that great without soy sauce?” I asked my mom. She just smiled and said, “Just go with it.” And right she was, because the acidity in the vinegar tenderizes the meat, and the sugar from ketchup caramelizes beautifully during grilling, so you achieve a very sweet and tangy glaze not present in many other barbecue recipes.
You can certainly add soy sauce if you’re craving that classic flavor, but I promise, once you try this version, you might not miss it.
The Secret to Grill Chicken like a Pro
I remember when cousin Liza came back to visit after having moved to Davao; she spoke lengthily of how she had learned all these new grilling techniques there-how especially to achieve a perfect char on the chicken. The game-changer was to soak the barbecue sticks in water before skewering the meat it would prevent these sticks from burning as the chicken was being grilled. Such a small step, but so important.
Once you have marinated the sticks and prepared your chicken, grilling is easy-peasy, at least for those using charcoal grills. The smoky taste that you get by cooking over hot coals is the basis of this recipe. In fact, there is something about the slow, consistent way in which charcoal cooks that imbues the chicken with a rich, smoky taste that cannot be matched by a gas grill.
Basting is forgotten very often. That would be a very crucial process where all your chicken would stay juicy and flavorful during the cooking process. Tito Boyet makes sure to baste the chicken with the leftover marinade if the meat started looking dry, every few minutes. The vinegar and ketchup mixture doesn’t only add flavor but also helps in keeping the chicken juicy and gives that reddish hue we love.
A Meal Steeped in History
Indeed, barbecue has long been part and parcel of Filipino cuisine especially during fiestas and gatherings. Truly, it’s no wonder why: grilled meats are so easy to prepare, feed a crowd, and they’re simply delicious. The Filipino dishes were learned from Spanish, Chinese, and Malay influences. However, the way we have our barbecue is uniquely Filipino. Thus, the harmony of sweet, sour, and salty tastes signifies the Filipino taste wherein often craves a balance between bold tastes.
The barbecuing culture of the Philippines is, after all, more of an event rather than a method of cooking. No occasion is too big or too small, whether it be a birthday party, a fiesta, or even just Sunday afternoon with the family, but there’s that urge to grill out those meat skewers. It really feels like some sort of social activity when people huddle around the grill, chatting and laughing as they await their food being cooked. That’s partly why Filipino barbecue really stands out-it’s not just about the flavors but also the memories and connections in every grill.
Tips to Cook with Love
Don’t be afraid of grilling as a new cook. Among the beauty of this dish is that it’s easy to prepare. My brother Joey, who only learned to cook last year, was able to get the chicken barbecue right the first time. He told us patience was the key: let the marinade do its magic, dont rush it. He used to call out our mother constantly asking about timing and heat control, but he had mastered it all by the end of the day. Now, every time the family congregates around the table, Joey manhandles the grill, proud as can be.
If it’s cooking too quickly and drying out, baste a bit more often. You might even move your skewers to that slightly cooler section of the grill to prevent burning the interior before it cooks through. With practice, you’ll get a good sense of how long it takes and the control of heat.
A Good Recipe for Any Occasion
Be it because the chicken barbecue has been prepared for a special occasion or because there really is no reason to grill at all, this chicken barbecue recipe will surely hit the spot. The procedure is not hard to execute and the ingredients pretty straightforward that anyone can tackle this dish with bravado. Its flavor is also flexible enough to go well with any number of sides – whether a glass of vinegar and chili sawsawan, or served with a heap of garlic rice.
Try it out, and you’ll be telling your own barbecue story in no time, just as my family is.
Pinoy Chicken Barbecue
Ingredients
- 1 kilo chicken wings and thigh
- bamboo barbecue sticks
Marinade:
- 1/2 cup banana ketchup
- 1/2 cup vinegar or lemon juice or calamansi juice
- 8 cloves garlic crushed
- 2 pcs medium size red onion minced
- 2 pcs bird's eye chili or siling labuyo chopped
- 1 tsp. ground black pepper
- 1 tsp. salt
Instructions
How to cook chicken barbecue:
- Soak the barbecue sticks in water for half an hour and set aside.
- Prepare the ingredients for the marinade. Mix together the vinegar, garlic, onion, chilies, salt, ketchup and pepper.
- Mix very well and marinade the chicken pieces for about 1 to 3 hours.
- Drain the chicken after marinating and set aside the marinade mixture for basting.
- Skewer the chicken pieces with barbecue sticks, two pieces on each stick is preferable.
- Prepare the charcoal grill for grilling the chicken and grill them over hot charcoals turning on each side until every sides of the chicken is cooked.
- Wait for the skin to become reddish then baste it with the marinade on each sides.
- Do the basting of the marinade again if the chicken becomes dry until it is fully cooked.
Notes
Cooking Tips:
Soak the Skewers to Avoid Burning
Dip the barbecue sticks into water for at least 30 minutes before you would be grilling. This is very basic, so they do not burn out or break down with hot coal. This also makes skewering the chicken almost effortless as well as helps to keep everything intact on the grill.Cook Over Hot Coals Using Charcoal for that Real Smoky Flavor
True Filipino barbecue is made with signature aroma and taste coming from charcoal-cooked chicken. Coals must be red-hot but not flaming to ensure even cooking. The slight smoke will enhance the marinade for each piece of chicken to have just a bit more flavor.Basting Often for Tender, Delicious Chicken
It will continue basting in the juices from the marinade; thus, keep basting while cooking so it does not dry and continues to stay moist and enhances its flavors. It also aids in the formation of that beautiful caramelized glaze on the skin. Avoid overcooking since continuous basting ensures juicy, tender pieces.
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