These Filipino Barbecue Chicken Skewers are juicy, sweet, and packed with flavor. Marinated in a tasty mix of soy sauce and brown sugar, they make a perfect treat for any barbecue party!
Honestly, grilling these skewers makes me feel like a pro chef, even if I just throw them on the grill! I love serving them with a side of rice—and don’t forget the extra sauce for dipping!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer, chicken breast is a leaner alternative; just be careful not to overcook them, as they can dry out.
Soy Sauce: This is crucial for that salty umami kick. If you’re avoiding soy, try tamari or coconut aminos for a gluten-free option that still packs a punch.
Brown Sugar: It adds sweetness and helps with caramelization. You can replace it with honey or maple syrup if you’re looking for a natural sweetener, but adjust the amount as these can be sweeter.
Cane Vinegar: This vinegar adds a unique tang. If you can’t find it, white vinegar or apple cider vinegar works fine, but they might slightly change the flavor profile.
Bamboo Skewers: Soaking these in water prevents them from burning on the grill. If you want to avoid bamboo, metal skewers are reusable and don’t need soaking.
What’s the Best Way to Marinate Chicken for Deep Flavor?
Marinating is key to infusing the chicken with flavor. Here’s how to do it right:
- Combine your marinade ingredients in a bowl and stir well. Make sure the brown sugar fully dissolves to prevent any graininess.
- Add the chicken pieces, pressing them into the marinade to ensure complete coverage.
- Cover the bowl or transfer everything to a resealable bag for better contact. Refrigerate for at least 2 hours, but overnight is best. The longer it marinates, the better the flavor!
Remember to discard the marinade after use to avoid cross-contamination. Enjoy your flavorful skewers!
How to Make Filipino Barbecue Chicken Skewers
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup vinegar (preferably cane vinegar)
- 3 cloves garlic, minced
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp paprika
For the Skewers:
- 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- Bamboo skewers, soaked in water for 30 minutes
How Much Time Will You Need?
This recipe will take about 2 hours for marinating, plus 30 minutes for preparation and grilling time. So, plan for about 2.5 hours total. Most of the time is just letting the chicken soak up those tasty flavors in the fridge!
Step-by-Step Instructions:
1. Making the Marinade:
Start by mixing all the marinade ingredients in a medium bowl. Add the soy sauce, brown sugar, ketchup, vinegar, minced garlic, black pepper, salt, onion powder, and paprika. Stir everything together until the sugar is mostly dissolved and the mixture is well-combined.
2. Marinating the Chicken:
Now it’s time to add the chicken pieces! Toss them into the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Let the chicken marinate for at least 2 hours, but if you have more time, letting it sit overnight will give you even better flavor.
3. Preparing the Grill and Skewers:
When you’re ready to cook, preheat your grill to medium-high heat. While the grill is heating up, take the soaked bamboo skewers and start threading the marinated chicken pieces onto each skewer. Leave a tiny bit of space between each piece for even cooking. This helps them get that nice char!
4. Grilling the Skewers:
Place the skewers on the grill and cook them for about 15-20 minutes. Make sure to turn them occasionally for even cooking. You’re looking for a nice char and for the chicken to reach an internal temperature of 165°F (75°C). Once cooked, remove them from the grill.
5. Serving Time:
Let the skewers rest for a few minutes after grilling. This helps keep the chicken juicy. Serve them hot with some steamed rice or a fresh salad on the side. Enjoy the delightful flavors of your Filipino barbecue chicken skewers!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts if you prefer! Just keep in mind that chicken breasts are leaner, so they may require slightly less marinating time and can dry out more easily when grilled. Aim for an internal temperature of 165°F (75°C) and check them a bit earlier during cooking to avoid overcooking.
Can I Substitute the Soy Sauce for a Gluten-Free Option?
Absolutely! Use gluten-free soy sauce or tamari as a delicious substitute. It will maintain the flavor profile you love while making the dish suitable for those avoiding gluten.
How to Store Leftover Skewers?
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a skillet over medium heat or in the oven at 350°F (175°C) until warmed through, which avoids drying out the chicken.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade in advance! Mix it up and store it in the fridge for up to a week. Just remember to add the chicken right before grilling for the best flavor absorption. This makes meal prep super easy!
