Barbecue might be an American term, but Filipino’s were able to adapt and make our own unique versions. I consider Chicken Barbecue as a variation of the more popular Pinoy Pork Barbecue, or skewered BBQ, simply because the marinade and procedure are almost the same. The only difference is the type of meat used in each recipe. Although both recipes might be the same, each has its unique flavor that you will surely love.
This might look like Chicken Inasal at first glance. However, the latter is totally different in terms of preparation. I like both grilled chicken dishes. They have their own distinctive flavors. I think that both have their own category of goodness that cannot be compared side-by-side. It is really a matter of preference of the person eating the food.
I grew up eating skewered chicken barbecue almost on a weekly basis. Back then, there was a stretch of Bhawan along Zapote in Las Pinas City that sell grilled chicken . There were more than 20 stalls lined-up, if I remember it correctly. I always prefer the “pecho” (chicken breast) part because it has more meat compared to the others.
Chicken barbecue won’t be complete without garlic fried rice and atchara. Sometimes I dip it in vinegar, while most of the time I use banana ketchup as a condiment.
Do you like this dish? What do you enjoy eating it with?
Try this Recipe. Enjoy!
- 4 pieces chicken leg quarters cleaned
- 1/2 cup soy sauce
- 1 piece lemon or 4 pieces calamansi
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup banana ketchup
Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix.
Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
Remove the chicken from the bag and transfer the remaining marinade to a bowl.
Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
Remove from the grill and transfer to a serving plate.
Serve with steamed rice.
Share and enjoy!