This is my go-to recipe when I need to make a tasty meal but don’t have a lot of time to peel, chop, and fry in stages. It’s usually a dish I make on Saturdays when our house is full of friends and fun – and I don’t want to disappear into the kitchen for hours preparing meals for 6-8 people. Getting the chicken ready only takes between 5 -10 minutes, and then you can pop the tray in the oven! Et voila! A delicious meaty meal in an hour. Of course, you can also marinate the chicken overnight.
I call it “Filipino BBQ” because it has a similar taste to its more famous cousin, Filipino pork skewers, which are traditionally grilled over charcoal. Each family has their own version of the recipe – some people use 7-Up to sweeten and tenderize the meat, others use sugar and vinegar. Everyone includes garlic – and lots of it! In my recipe for both chicken and pork BBQ, I use a combination of garlic, dark brown sugar, low sodium soy sauce, cane vinegar and ketchup.
Filipino BBQ Chicken Recipe
- 2 lbs chicken thighs and/or legs
- 1/2 cup tomato ketchup
- 1/2 cup low-sodium soy sauce (or Filipino soy sauce)
- 1/2 cup cane vinegar (or white vinegar)
- 1/2 cup dark brown sugar
- 1 head of garlic
Crush and mince the garlic cloves.
Mix all the marinade ingredients in a bowl.
Pour the marinade into a deep baking tray. Add the chicken pieces and toss them in the marinade. You can bake the chicken right away or cover and marinate it overnight. When you are ready to cook the chicken, preheat the oven to 425F. Bake for 1 hour to 1.5 hours. You can also grill the chicken.
Enjoy with rice!