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Pinoy Chicken Barbecue
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Pinoy Chicken Barbecue

Pinoy Chicken Barbecue is a smoky, sweet, and tangy grilled dish marinated in a flavorful blend of vinegar, ketchup, garlic, and spices, offering a true taste of Filipino tradition.
Prep Time3 hours
Cook Time45 minutes
Total Time3 hours 45 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: barbecue na manok, chicken barbecue, pinoy style barbecue
Servings: 8 servings
Calories: 337kcal
Author: Manny

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.