chicken barbeque filipino recipe

The Best chicken barbeque filipino recipe

Chicken barbecue Filipino is one of those dishes that feels like a hug on a plate—warm, tender, and full of flavor that just makes everything better. I’ve been making it for years, and it’s always a favorite during family gatherings, especially when the kids are home from school and we need something hearty to feed the whole house. The way the chicken soaks up that sweet, smoky sauce, the way the vegetables caramelize in the pan, and the way the rice absorbs all the juices—it’s like a perfectly balanced meal in every bite. My kids, especially my teenage son, always asks for seconds because it’s so satisfying. It’s not just food; it’s comfort in a dish.

I love this recipe because it’s versatile. You can make it for a casual weeknight dinner or serve it at a bigger occasion like a birthday party or a family reunion. It’s the kind of meal that feels special without needing a fancy setting. Plus, it’s got all the nutrients you need—lean protein from the chicken, fiber from the vegetables, and complex carbs from the rice. It’s not heavy, but it’s filling, and it’s easy to customize—swap in extra veggies if you want more greens, or use different spices if you prefer a stronger kick. My husband and I both swear by it, and it’s always a hit with the kids, too. It’s that kind of recipe that makes cooking feel like a joy, not a chore.

Filipino Chicken Barbeque (Puto na Baboy)

4.7 from 1648 votes

A flavorful Filipino dish featuring tender chicken marinated in a sweet and tangy barbeque sauce, served with crispy puffed rice cakes (puto). Perfect for a festive meal!

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Prep Time30 mins

Cook Time45 mins

Resting Time0 mins

Total Time75 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt

For the Sauce

• 1 cup tomato sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup vinegar
• 1/2 cup water
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground turmeric

For the Puto (Rice Cakes)

• 1 cup rice flour
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk (optional, for softer texture)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Prepare chicken by cutting into bite-sized pieces.
2. 2 In a bowl, mix chicken with soy sauce, brown sugar, vinegar, garlic powder, onion powder, black pepper, salt. Marinate for at least 30 minutes.
3. 3 In a saucepan, combine tomato sauce, ketchup, brown sugar, vinegar, water, minced garlic, soy sauce, black pepper, salt, ginger, and turmeric. Simmer for 10 minutes until slightly thickened.
4. 4 Preheat oven-safe skillet or grill pan. Place marinated chicken in the skillet and cook for 5-7 minutes per side until golden brown. Pour sauce over chicken and let it simmer for 5 minutes.
5. 5 For the puto: In a bowl, mix rice flour, sugar, water, oil, baking powder, and salt. Gradually add milk (if using). Let batter rest for 10 minutes. Heat oven to 400°F (200°C). Pour batter onto a baking sheet, flatten slightly, and bake for 15-20 minutes until puffed and golden.
6. 6 Serve chicken barbeque with warm puto, garnished with extra sauce if desired.

🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Oven
• Baking sheet
• Saucepan
• Whisk
• Oven-safe skillet or grill pan

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 3❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 2🍬Sugars: 35🥩Protein: 28

📝Notes

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This Filipino 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 dinner or a bigger get-together, the smoky, savory taste makes it feel special without needing fancy ingredients or hours of prep. It’s the kind of dish that feels comforting and hearty, perfect for sharing with loved ones.

❓ Frequently Asked Questions About Filipino Chicken Barbeque (Puto na Baboy)

What is the key difference between Filipino-style chicken barbecue and traditional barbecue methods?

Fil Filipino-style chicken barbecue differs primarily in its marinade and cooking technique. Unlike standard barbecue, which often relies on smoky grilling, Filipino-style chicken barbecue uses a tangy, slightly sweet, and savory marinade made with soy sauce, vinegar, garlic, and spices. The chicken is typically marinated overnight, then grilled or pan-fried to achieve a crispy exterior and tender interior.

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How long should I marinate the chicken for the best flavor?

For optimal flavor, marinate the chicken for at least 4 hours, but overnight (12–24 hours) is ideal. The longer it marinates, the deeper the flavors penetrate the meat. If you’re short on time, a minimum of 2–3 hours in the fridge will still yield delicious results.

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Can I use any type of chicken for this recipe, or is one cut preferred?

While any boneless, skinless chicken cut works, whole chicken thighs or drumsticks are the most popular choices because they stay juicy and flavorful. Cutting the chicken into strips or pieces also works well for easier grilling. Avoid very lean cuts like breast fillets, as they can dry out quickly.

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What are the essential ingredients in the Filipino chicken barbecue marinade, and can I substitute any of them?

The classic marinade includes: – Soy sauce (or tamari for gluten-free) – Apple cider vinegar (or white vinegar) – Garlic (minced or crushed) – Onion (finely chopped) – Brown sugar or turbinado sugar (for caramelization) – Black pepper (or other spices like smoked paprika or cayenne for heat)

Substitutions: – Replace vinegar with lemon juice if preferred. – Use brown sugar or coconut sugar for a deeper flavor. – Add a splash of fish sauce (like Kruidhoorn or Red Boat) for extra umami if you have it.

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How do I ensure the chicken stays moist and tender while grilling?

To keep the chicken juicy: 1. Don’t overcrowd the grill—grill in batches if needed to avoid steaming the chicken. 2. Use a meat thermometer—internal temp should reach 165°F (74°C) to ensure it’s fully cooked without drying out. 3. Brush lightly with oil before grilling to prevent sticking. 4. Rest for 5–10 minutes after grilling before serving to redistribute juices. 5. Avoid pressing the chicken while grilling—this squeezes out moisture.