Filipino Chicken Barbecue Skewers: Calamansi Soy Grilled Chicken
Recipe Guy
Filipino chicken BBQ | Calamansi soy | Easy skewers
These chicken skewers get their seasoning in two stages: a soy-calamansi marinade with garlic and ginger, then a banana ketchup glaze near the end of grilling. Keeping the sweet coating for the finish gives the chicken time to cook before the surface gets too dark.
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
Boneless thighs are cut into even pieces and marinated in the refrigerator before threading. A little space between pieces matters more than making each skewer look densely packed; the exposed edges need room to meet the heat.
The glaze is mixed separately, with its own soy sauce, calamansi, and oil. Brush it on once the chicken is nearly done, then watch closely for light charring. Rice and optional spiced vinegar make a useful pairing with the sweet, savory coating.
Cooking Notes
- Cut the thigh pieces before mixing the marinade so you can keep their size consistent. Fold thin flaps neatly on the skewer instead of leaving them hanging over the heat.
- Keep the grill at the stated medium heat and turn the skewers regularly. Once glazed, move any fast-darkening pieces away from the strongest heat while the others finish.
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.
How do I know glazed chicken skewers are done inside?
Check the thickest chicken pieces with a food thermometer; they need to reach 165 F. A dark glaze is not a doneness test, since banana ketchup can color before the center is cooked.
Can I brush on the banana ketchup glaze at the start?
Save it for the final stage. The chicken already has seasoning from the marinade, and a late coat lets the glaze become glossy and lightly charred without spending the whole cooking time over heat.
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.
