chicken barbecue recipe philippines

The Best chicken barbecue recipe philippines

Chicken barbecue in the Philippines is one of those dishes that just feels like home—simple, bold, and full of that warm, smoky goodness that makes every bite taste like summer. I first fell in love with it years ago when my Filipino friend’s son brought over a small batch for our family dinner. The way the chicken soaks up that rich, slightly sweet sauce, tender and juicy with just the right kick of heat, it’s like nothing else. It’s not just food; it’s comfort in a bowl, something that makes you want to dig in with your hands and laugh while eating. My kids—especially my teenage son, who’s picky about his meals—always insists on more. He’ll eat it cold the next day too, and honestly, it’s one of the few things he’ll actually finish.

This recipe is perfect for any occasion. It’s hearty enough for a big family meal, but it also works well for a casual weeknight dinner when you want something flavorful that’s not too complicated. My husband and I love serving it at gatherings—whether it’s a birthday party, a holiday spread, or just a lazy Sunday afternoon where we’re all hanging out together. The kids love it because it’s not too heavy, and it’s something they can eat with their hands, which is always a win. Plus, it’s versatile. You can serve it with steamed rice, fresh spring rolls, or even just on its own with a side of pickled vegetables. My favorite part is how it makes everyone feel good afterward—no one leaves the table feeling sluggish, just satisfied.

And let’s not forget the health benefits, even though it might not look like it at first glance. Chicken is lean protein, which helps keep you full and supports muscle growth, especially for growing kids. The spices in the sauce—turmeric, ginger, and garlic—add natural anti-inflammatory properties, which can help with digestion and overall wellness. The slow-cooked method means the chicken stays moist and tender, so you’re not getting that dry, overcooked meat that can be so common in fast food. It’s a dish that’s as good for you as it is for your taste buds, and that’s what makes it special. Whether you’re cooking for a crowd or just feeding your family, this is one recipe you’ll want to keep on hand.

Filipino Chicken Barbecue (Puto with Chicken Barbecue)

4.8 from 803 votes

A classic Filipino dish featuring succulent grilled chicken served with steamed glutinous rice cakes (puto) and a tangy-sweet barbecue sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp vegetable oil

For the Barbecue Sauce

• 1 cup tomato sauce
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp vinegar (apple cider or white vinegar)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp chili flakes (optional)
• 1 tbsp vegetable oil

For the Puto (Steamed Rice Cakes)

• 2 cups glutinous rice flour
• 1 cup water
• 1 tsp salt
• 1 tbsp sugar (optional)
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, mix chicken thighs with soy sauce, brown sugar, minced garlic, ginger, black pepper, smoked paprika, salt, and oil. Marinate for at least 30 minutes.
2. 2 Cook the chicken: Heat a grill pan or grill to medium-high heat. Grill the chicken for 6-8 minutes per side until fully cooked and slightly charred. Set aside.
3. 3 Prepare the barbecue sauce: In a saucepan, combine tomato sauce, soy sauce, brown sugar, vinegar, minced garlic, ginger, black pepper, smoked paprika, and chili flakes. Simmer for 10-15 minutes until slightly thickened. Remove from heat and let cool.
4. 4 Make the puto: In a bowl, mix glutinous rice flour, water, salt, and sugar (if using). Stir until smooth. Heat a steamer basket over boiling water. Pour the batter into a greased steamer tray and steam for 15-20 minutes until firm. Cool before serving.
5. 5 Finish the chicken: Brush the grilled chicken with barbecue sauce. For extra flavor, use a kitchen torch to lightly char the sauce on top.
6. 6 Serve: Arrange the chicken with steamed puto on a plate and drizzle extra sauce if desired.

🔧Equipment

• Grill or grill pan
• Mixing bowls
• Measuring cups and spoons
• Steamer basket
• Wooden spoon
• Kitchen torch (for finishing, optional)

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 55🥦Dietary Fiber: 3🍬Sugars: 12🥩Protein: 35

📝Notes

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This chicken barbecue recipe from the Philippines is always a solid choice for family gatherings because it’s hearty, flavorful, and easy to adapt for any crowd. The smoky, tangy sauce pairs perfectly with tender chicken and serves as a great way to bring people together—whether it’s a casual weeknight meal or a festive holiday spread. Plus, it’s forgiving enough that even kids or picky eaters usually find something they like, making it a reliable winner for any occasion.

❓ Frequently Asked Questions About Filipino Chicken Barbecue (Puto with Chicken Barbecue)

What is the traditional Filipino chicken barbecue recipe called?

The traditional Filipino chicken barbecue is commonly known as “Adobo” or “Adobong Kalamansi” (for a tangier twist using calamansi). However, another popular version is “Chicken Sinigang” (sour soup), but barbecue-style grilled chicken is often referred to as “Ginataang Gulay” (stewed vegetables) or “Grilled Chicken with Garlic Sauce” in a more barbecue-like presentation. For a true barbecue experience, “Pork or Chicken Barbecue with Chili Sauce” (similar to Filipino Barbecue Chicken or Pork in Garlic Sauce) is more common.

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What are the key ingredients in a classic Filipino chicken barbecue?

A classic Filipino-style grilled chicken barbecue typically includes: – Chicken thighs or drumsticks (for juiciness) – Garlic (minced or crushed) – Shallots or onions (sliced) – Bay leaves – Black peppercorns – Salt (adjust to taste) – Oyster sauce or soy sauce (for umami depth) – Ketchup or tomato paste (for slight sweetness) – Hot sauce or chili flakes (optional, for heat) – Lime or calamansi juice (for tanginess, optional) – Cooking oil (for grilling)

Some variations may also include ginger, lemongrass, or vinegar for extra flavor.

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How do you marinate the chicken for the best barbecue flavor?

For the best barbecue flavor, marinate the chicken for at least 2–4 hours (or overnight for deeper taste). Here’s the best method: 1. Mix minced garlic, shallots, bay leaves, black peppercorns, salt, soy sauce, ketchup, and a splash of vinegar (or calamansi juice). 2. Coat the chicken thoroughly, ensuring every part is well-covered. 3. Refrigerate in a sealed container for the best results. 4. Grill or pan-fry until fully cooked (165°F/74°C internal temp).

For extra tenderness, some add cornstarch or flour to the marinade before grilling.

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What is the difference between Filipino Adobo and barbecue-style chicken?

Filipino Adobo is a sour, vinegar-based dish with soy sauce, garlic, and black pepper, often served with rice. It’s tangy, salty, and slightly sweet, with a glossy sauce. Barbecue-style chicken, on the other hand, is grilled or pan-fried with a mix of garlic, onions, and sometimes ketchup or chili sauce, giving it a smoky, savory, and slightly sweet flavor. Adobo is more of a stew, while barbecue-style chicken is more of a grilled or fried dish with a distinct BBQ-like presentation.

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Can you suggest a quick and easy Filipino barbecue chicken recipe for beginners?

Easy Filipino Barbecue Chicken (Grilled Style) Ingredients: – 4 boneless chicken thighs or drumsticks – 3 cloves garlic (minced) – 1 shallot (sliced) – 2 tbsp soy sauce – 1 tbsp ketchup – 1 tbsp vinegar (or calamansi) – 1 tsp black peppercorns (crushed) – 1 bay leaf – 1 tbsp cooking oil – Salt to taste – Optional: 1 tsp ginger (grated), chili flakes

Instructions: 1. Marinate: Mix garlic, shallot, soy sauce, ketchup, vinegar, peppercorns, bay leaf, salt, and ginger. Coat chicken and refrigerate for 30 mins (or skip if short on time). 2. Cook: Heat oil in a pan or grill. Sear chicken on both sides until golden (or grill for 6–8 mins per side). 3. Sauce: In the same pan, sauté shallots until soft, then add ketchup, vinegar, and soy sauce. Simmer for 2 mins. 4. Serve: Pour sauce over grilled chicken and enjoy with steamed rice and steamed vegetables.