Kenco Cappuccino 10/19

Pinoy Chicken BBQ

Classic Asian BBQ chicken, this also works well with pork
Serves: 4
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  • 2kg chicken thighs boneless, skinless
  • 125ml soy sauce
  • 125ml cup banana ketchup
  • 30ml chili 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, chili 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
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