Filipino Chicken Barbecue Skewers: Calamansi Soy Grilled Chicken
Dan
Filipino chicken BBQ | Calamansi soy | Easy skewers
These Filipino chicken barbecue skewers are juicy, tangy-sweet, and easy to grill for a weeknight dinner or a backyard tray.
Why make it: This version uses boneless chicken thighs, a short marinade, and a gentle glaze so the skewers stay tender instead of drying out.
Fresh From the Kitchen
About This Recipe
Filipino chicken barbecue skewers are marinated chicken pieces grilled over medium heat with soy sauce, calamansi, garlic, sugar, and a ketchup-style glaze.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the chicken
Boneless thighs are forgiving on the grill. Chicken breast works, but it needs a shorter cook time.
For the citrus
Frozen or bottled calamansi is useful. A mix of lemon and lime keeps the marinade bright if calamansi is not available.
Filipino Chicken Barbecue Skewers Recipe
This version uses boneless chicken thighs, a short marinade, and a gentle glaze so the skewers stay tender instead of drying out.
Shopping List
- boneless chicken thighs
- soy sauce
- calamansi or lemon-lime juice
- banana ketchup
- brown sugar
- garlic
- ginger
- neutral oil
- bamboo skewers
- green onions
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1/3 cup soy sauce
- 1/4 cup calamansi juice or lemon-lime juice
- 4 garlic cloves, grated
- 1 teaspoon grated ginger
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup banana ketchup
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 1 tablespoon calamansi juice
For Cooking and Serving
- 10 to 12 soaked bamboo skewers
- Steamed rice
- Sliced green onions
- Spiced vinegar, optional
Instructions
- Mix soy sauce, citrus juice, garlic, ginger, brown sugar, and pepper in a bowl.
- Add chicken and marinate for 2 to 6 hours in the refrigerator.
- Thread chicken onto soaked skewers, leaving a little space between pieces.
- Whisk the glaze ingredients in a small bowl.
- Grill over medium heat, turning every few minutes, until the chicken is nearly cooked through.
- Brush with glaze and continue grilling until glossy and lightly charred.
- Rest 5 minutes before serving with rice and vinegar.
Nutrition Estimate
Approximate values per skewer based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Filipino Chicken Barbecue Skewers
- Use thigh meat: It stays juicy even with repeated turning.
- Leave small gaps: Crowded skewers steam instead of grilling evenly.
- Keep heat moderate: Sugar and ketchup scorch quickly over high flame.
- Check the center: Chicken should reach 165 F in the thickest pieces.
How To Serve And Store
Serve with rice, cucumber, grilled corn, or a simple cabbage salad. Leftover chicken keeps for up to 4 days and is excellent in rice bowls.
Common Questions
Can I use chicken breast?
Yes. Cut it a little larger and pull it from the grill as soon as it reaches 165 F.
Can I bake the skewers?
Yes. Bake on a rack at 425 F, then broil briefly for color.
Can I skip banana ketchup?
Use regular ketchup plus a pinch of sugar, but banana ketchup gives the familiar barbecue flavor.
How long can I marinate chicken?
Two to six hours is plenty. Overnight is fine for thighs, but avoid going much longer.
Would you serve chicken barbecue with toyomansi, spiced vinegar, or both? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
