pinoy chicken barbecue recipe
The Best pinoy chicken barbecue recipe
I’ve been cooking Pinoy chicken barbecue for years now, ever since my husband brought home a bag of that sweet, smoky chicken from a Filipino market in our neighborhood. Back then, it was just a way to make dinner simpler—no fancy techniques, just a few key ingredients that turned simple chicken into something bold and flavorful. My kids would beg for seconds because the meat stays juicy even after grilling, and the spices make it taste like something special, even if it’s just a weeknight meal. It’s the kind of dish that feels like a little celebration every time we make it, whether it’s for a family gathering or just because we’re all craving something hearty and full of flavor.
What I love most about this recipe is how adaptable it is. You can serve it with steamed rice for a balanced meal, or pair it with fresh coleslaw for a lighter option. It’s also perfect for meal prep—cook a big batch on Sunday and have it ready for quick lunches or leftovers that taste even better the next day. Plus, the health benefits are pretty solid too. The chicken is lean, and the spices like garlic, ginger, and turmeric add natural antioxidants without overcomplicating things. My kids won’t even notice how good it is for them, especially since they always ask for the extra sauce. It’s that kind of dish that makes eating feel like a treat, no matter the occasion.
Filipino Chicken Barbecue (Puto Barbecue)
A classic Filipino street food featuring crispy fried dough balls served with tangy, savory chicken barbecue sauce. Perfect for a casual yet flavorful meal.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp fish sauce
- 1 tbsp vinegar
- 1 tsp black pepper
- 1 tsp turmeric
- 1 cup water
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp baking powder
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1 clove garlic, minced
- ½ tsp black pepper
- ½ tsp turmeric
- 1 tbsp oil
👨🍳Directions
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1 Prepare the chicken barbecue: In a bowl, mix chicken thighs with soy sauce, brown sugar, minced garlic, ginger, fish sauce, vinegar, black pepper, and turmeric. Let marinate for at least 30 minutes.
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2 Make the puto dough: In a bowl, combine flour, salt, warm water, sugar, and baking powder. Mix until smooth. Let rest for 10 minutes.
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3 Prepare the sauce: In a pan, heat oil over medium heat. Sauté minced garlic for 30 seconds. Add tomato sauce, soy sauce, vinegar, brown sugar, black pepper, and turmeric. Simmer for 5 minutes.
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4 Cook the puto: Heat a kitchen torch or deep fryer to 350°F (175°C). Drop spoonfuls of dough into the oil, flatten slightly with a spatula. Fry until golden brown (about 2-3 minutes per batch). Drain on paper towels.
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5 Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes per side until fully cooked. Pour the barbecue sauce over the chicken and simmer for 2-3 minutes.
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6 Serve: Arrange fried puto on a plate, top with chicken barbecue, and drizzle with extra sauce if desired.
🔧Equipment
- Mixing bowls
- Kitchen torch or deep fryer
- Oven (optional for baking)
- Large skillet or pan
- Slotted spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Barbecue (Puto Barbecue) Works
This Pinoy chicken barbecue recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that bring everyone together. Whether it’s a casual family meal or a bigger gathering, the smoky, savory taste makes it feel special without needing fancy prep—just good food and good company. It’s the kind of dish that feels comforting and hearty, perfect for any occasion when you want something delicious that doesn’t take forever to cook.
❓ Frequently Asked Questions About Filipino Chicken Barbecue (Puto Barbecue)
1. What is the secret to achieving perfectly cooked Pinoy Chicken Barbecue?
To achieve perfectly cooked Pinoy Chicken Barbecue, the secret lies in marinating the chicken thoroughly with a blend of soy sauce, vinegar, brown sugar, garlic, ginger, and spices like black pepper, turmeric, and chili flakes. After marinating, sear the chicken in a hot pan or grill until fully cooked, basting it with the remaining marinade. This ensures tender, flavorful meat with a slightly charred exterior.
2. How long should I marinate the chicken for the best flavor?
For the best flavor, marinate the chicken for at least 2 to 4 hours, but overnight (12 hours) works even better. The longer it marinates, the deeper the flavors penetrate the meat, making it juicier and more delicious.
3. Can I use any type of chicken for this recipe, or should I choose a specific cut?
You can use any boneless, skinless chicken cut—thighs, drumsticks, or breasts work well. For extra tenderness, chicken thighs are ideal because they stay juicy even when cooked over high heat. Cutting them into bite-sized pieces also helps them cook evenly.
4. What’s the best way to grill or cook the chicken for a smoky flavor?
For a smoky flavor, grill the chicken over indirect heat with a wood chip or charcoal briquette (like hardwood like oak or apple). Alternatively, use a smoker or a grill pan with wood chips. After marinating, sear the chicken in a hot pan with a little oil, then transfer it to the smoky heat, basting with the leftover marinade until fully cooked.
5. Can I make this recipe ahead of time, and how should I store it?
Yes, you can prepare the marinade ahead of time and store it in the fridge for up to 2 days before adding the chicken. To store cooked chicken, let it cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze it for up to 3 months before reheating.
