Filipino-style Barbecue Chicken marinated in soy sauce, citrus juice, brown sugar, and fresh garlic is bursting with sweet and salty flavors you’ll love! Simple and easy to make, it’s perfect for busy weeknights.
I’ve shared with you a lot of my mother’s recipes and judging from your warm responses, I am glad to see that you love them as much as I do. Her special dishes such as shrimps with oyster sauce, liver and gizzard with sweet peas, and ginataang seafood are a favorite in our family and are often the first to go at our parties or holiday gatherings.
My mother indeed knows her way around the kitchen, but she didn’t cook often when we were growing up. She was a working mom who worked long hours, so it was only on weekends that we got to savor her good food.
What she regularly did, though, was to prepare this Filipino chicken barbecue throughout the week. Every couple of days or so, she would marinate a few pounds of chicken legs and thighs to have ready in the fridge for the times my brothers and I came home from school famished. With the chicken pieces already well-seasoned, we were able to make ourselves a hearty “snack” while she was at work.
My mom’s special chicken was such a part of my childhood even my friends remember it fondly to this day. They used to hang out at our house after school, and we would always fry the marinated chicken and enjoy a mini feast.
In fact, I was on the phone with my high school best friend the other day, and she asked if the recipe was on my blog as she wanted to make it for her family.
I called my mom for the secret to her famous chicken and I was surprised to learn what she used as marinade was but a simple mixture of soy sauce and brown sugar!
The interesting thing about memories, they’re not always as accurate we think. Maybe my tastes in food have evolved through the years or maybe her chicken was hyped up in my head as it had a special significance in my heart because now that I made it myself, it wasn’t quite as good as I remember.
I love my mother dearly, and I am forever grateful for the TLC, but her Filipino barbecue chicken recipe needed a little reworking. 😂
Tips on How to Make Filipino-style Barbecue Chicken
- To revamp my mom’s recipe, I added calamansi juice (you can use lemon juice) and fresh garlic along with the soy sauce and brown sugar.
- For best flavor, marinate for at least 2 hours but not more than 4 hours as the acids in the marinade will break down the proteins in the meat affecting its texture.
- We pan-fried the barbecue chicken as we didn’t have an oven back then but you can definitely grill or bake them instead.
- If grilling or baking, reserve the marinade to use as the basting sauce. Do not skip boiling the marinade over medium heat for about 10 to 15 minutes until heated completely and reduced for food safety.
- If pan-frying, have the stove on medium heat to give the chicken a good sear and when all sides are nicely charred, lower the heat and continue to cook until thermometer inserted in the thickest part of the chicken reads 165 F.
Filipino-style Barbecue Chicken
Ingredients
- 3 pounds chicken legs or thighs
- 1/2 cup soy sauce
- 1/4 cup calamansi or lemon juice
- 1/2 cup brown sugar
- 1 head garlic. peeled and minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup canola oil
Instructions
- Wash chicken and pat dry. Make about 2 to 3 thin cuts on each side of each leg.
- In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved.
- Add chicken and stir until coated with marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Drain chicken well, discarding marinade.
- In a wide, thick-bottomed pan over medium heat, heat oil. Add chicken and cook for about 10 to 15 minutes on each side or until nicely browned on the outside and thermometer inserted in the center reads 165 F.
If Baking in the Oven
- Drain chicken from the marinade, reserving marinade.
- In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.
- Arrange chicken in a single layer on a greased baking sheet and bake in a 400 F oven for about 20 minutes.
- Using tongs, turn chicken on other side and baste with the reduced marinade. Continue to cook for about 15 to 20 minutes or until thermometer inserted in the thickest part reads 165 F.
If Grilling
- Drain chicken from the marinade, reserving marinade.
- In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.
- Grill chicken, regularly basting with the reduced marinade, for about 10 to 15 minutes on each side or until thermometer inserted in the thickest part reads 165 F.
Nutrition
I gave a 5 and she still deleted it.
Hello, Len,
I didn’t delete it. I usually keep the comments under moderation until I am able to reply. I am sorry it took a few days, I am here in the Philippines and didn’t get to go online for a few days to check my blog. Thank you so much for the 5 stars, I really appreciate it 🙂
I saw that and apologize for the comment. For whatever reaason, my browser would not show the post even though I refreshed it several times.
This recipe (leftovers) is even better the next day. Going to serve it to “newly acquired Filipino relatives” at our next get together in addition to good ol’ Canadian smoked back ribs.
No problem, Len! Be sure to try the Fruit Salad that Filipinos love 🙂
Never Never wash chicken. No need. Other than the possibilty of splashed chicken water contaminating your counters, the heat of cooking will kill anything that needs to be killed.
Fantastic recipe. Love it.
I gave a really good feedback on this recipe as well a while back and yet it has not shown here either. I cannot express how disapointed I am. You blog for a living, you should answer all the questions really quick. Disappointing.
Hello, Jec,
I apologize for not acknowledging your comments on the blog sooner. I emailed you today.
Lalaine, from the bottom of my heart, thank you.
I have been following you for years. From cheese cupcakes, to coconut macaroons, and all of your sticky rice cakes recipe, I have learned a lot of delicious baked goods from you. But never did I try making any of the meat recipes! I am the opposite of you, I bake more than I cook. You can give me ingredients for baked treats, and you can expect me to make some cakes, cupcakes, cookies and such. You might remember me from some comments on your baked treats. I am a Pinay and I have been married to a foreigner man for years, and sometimes it’s hard for me to think of what to cook for dinner. Only since he married me that he started eating rice. Making rice is no problem, but making something to pair with it is a different story. He never complains about what I cook, fried chicken, steak, and simple easy meals. But I, myself was actually getting tired of it. LOL.
Then I found this filipino-style barbecue chicken recipe of yours, I thought to myself there is nothing harm in trying, then voila! I just made one delicious entree! My husband loved it! I am currently looking for some recipes from your site that I could cook from now on.
Sorry for the long comment, and thank you!!! ❤️
Hi Jec! I appreciate the long comment! Kawaling Pinoy is still here standing because of people like you who have been following us from the beginning. Thank you so much for the support. Let us know what other recipes you decide to make for your husband.
Thanks so much for sharing. My mother is Filipino and my father was Caucasian. Filipino food in general is my favorite. My most favorite is tamarind based sinigang. This is as good as my mother’s friend’s version. My mother and I will be going for my first return trip to the Philippines for two weeks in April this year. We lived there when I was three and returned to the United States when I was five.
Hi Jean! It’s my pleasure to share these loved recipes with you guys. Sinigang is my daughter’s favorite dish as well!
hello,
i love the recipe of your Filipino-style Barbecue Chicken i hope i can do this same at home too.
Hi Agnes! I’m sure you can. Let us know how it goes.
hello,
i love the recipe of your chicken bbq i hope i can do this the same at home too.
Tried the recipe last night and it was delish! 👌❤️
Thanks for the feedback 🙂 I am glad you liked the recipe.
Hi Miss Lalaine! I tried this for my birthday, paired with bihon guisado. Perfect! Nasarapan sila lahat. Next time gusto ko maraming kanin 🙂 is it ok to bake this? Thank you for a fantastic recipe <3
I am glad you enjoyed them. Belated greetings for your birthday, hope you had a happy one:)
Hello, can I replace the calamasi juice with lemon juice?
Hello Sheila
Yes, you can substitute lemon juice. Just add a little bit of sugar as calamansi is a bit sweeter than lemon juice.
im planning to put up a bbq stand for small business… you think guys its profitable?
Hello Dondon,
I am not sure if you’re asking me if a BBQ stand would be profitable or if this chicken will be a profitable menu item. If you’re asking about a BBQ stand, as much as I’d like to offer you advice, I don’t think I am qualified to do so. There are many variables to the success of a business such as your location, your menu, etc.
If you’re asking if the chicken will be profitable, I guess that all depends on where and how you source your ingredients. The cost of the ingredients /chicken plus all your business-related expenses (rent of location etc) will determine and your price and “profit”.
I wish you the best of luck!
Ready to try some of these recipes, even at midnight!!!!
Enjoy 🙂