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Pinoy Chicken BBQ

Food Main Courses Asian Dairy-free
Classic Asian BBQ chicken, this also works well with pork
4 Servings
2kg chicken thighs boneless, skinless
125ml soy sauce
125ml cup banana ketchup
30ml chilli sauce
65ml calamansi juice/or lemon juice
100g brown sugar
1 can lemonade
1 tsp finely minced fresh garlic
1/8 tsp sesame oil
1 tsp salt
1 tsp ground black pepper
8 bamboo skewers
  1. 24 hours before cooking, combine soy sauce, banana ketchup, chilli sauce, calamansi juice, lemonade, garlic, sesame oil, salt and black pepper to make a marinade
  2. Pierce chicken thighs before adding to marinade. Cover and refrigerate overnight
  3. Before cooking, soak bamboo skewers in water for 30 minutes
  4. Remove chicken from marinade, use one bamboo skewer for each thigh. Take care to secure chicken firmly
  5. Add the brown sugar to the remaining marinade and blend well
  6. Spray or brush grill with oil to stop meat sticking and pre-heat medium for 5 to 10 minutes
  7. Grill chicken for 20 to 25 minutes - basting often with marinade - until no longer pink
  8. Serve with garlic fried rice and banana ketchup