How to Cook Chicken Barbecue sa Kawali

Chicken barbecue sa kawali is a stovetop version of the classic Filipino barbecue, made with marinated chicken simmered in a sweet and savory glaze until tender and caramelized.

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken barbecue sa kawali, chicken bbq, chicken recipe

Calories: 325kcal

Author: Manny

Ingredients

1 kilo chicken leg quarter
1 cup sprite or 7-up softdrinks
6 cloves garlic
1 Tbsp. ketchup
2 Tbsp. sugar
1 tsp. black pepper
1 Tbsp. oyster sauce

Instructions

How to Cook Chicken Barbecue sa Kawali

Trim the excess fat then wash in running water. Put in a colander to drain excess water.
Cut slits on the chicken then put in a mixing bowl.
Add garlic, black pepper, calamansi juice, sugar, soy sauce, oyster sauce, banana ketchup and 7 Up or sprite softdrinks. Mix the ingredients and marinate overnight.
Heat pan grill or frying pan then put chicken do not include the marinade yet.
Cook the chicken for a few minutes until slightly brown on all sides. Then add the marinade.
Cover and cook for ten minutes. Uncover and let it cook until the sauce is reduced. Turn the chicken while cooking until the sauce is very thick.
Remove from pan and serve hot. You can also put it in a sizzling plate with java rice and buttered vegetables.

Video

Notes

Cooking Tips:

Marinate Overnight for Maximum Flavor

Don’t rush the marinade—letting the chicken sit overnight gives it time to fully absorb the sweet, tangy, and savory flavors. The acids from the calamansi and soda tenderize the meat while the soy sauce and banana ketchup build a deep, rich taste. The longer it soaks, the more flavorful each bite will be.

Use Medium Heat to Avoid Burning

Cooking on medium heat helps caramelize the sugars in the marinade without burning the outside too quickly. High heat can char the skin before the chicken is fully cooked inside. Let the sauce slowly reduce so it thickens into a glaze instead of drying out.

Let the Sauce Thicken Before Serving

Once you add the marinade back into the pan, resist the urge to rush the process. Let it simmer until the sauce becomes sticky and coats the chicken evenly. This final step locks in flavor and gives that beautiful, glossy barbecue finish.