Name: Filipino-Style Barbecue On A Stick
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Filipino
Ingredients: 1/2 cup soy sauce; 1/2 cup lemon juice or calamansi juice; 1/2 cup ketchup; 3 tablespoons dark brown sugar; 2 tablespoons garlic, minced; 1 can (330 ml) Sprite; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 kg chicken thighs, cut into bite-sized pieces; Barbecue skewers, soaked in water

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This Filipino-style barbecue on a stick is a recipe I always associate with celebrations, family weekends, and simple comfort food. I like how the marinade brings together sweet, tangy, and savory flavors that soak deeply into the meat. Every time I cook this, the aroma alone already feels like home.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare and full of bold, familiar flavors. I enjoy how the balance of citrus, soy sauce, and sweetness creates that classic Filipino barbecue taste. I also appreciate how flexible it is, since I can cook it on a grill, stovetop, or even in the oven.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1/2 cup soy sauce
1/2 cup lemon juice or calamansi juice
1/2 cup ketchup
3 tablespoons dark brown sugar
2 tablespoons garlic, minced
1 can (330 ml) Sprite
1 teaspoon ground black pepper
1 teaspoon salt
1 kg chicken thighs, cut into bite-sized pieces
Barbecue skewers

Directions

I start by mixing the soy sauce, lemon or calamansi juice, ketchup, dark brown sugar, minced garlic, Sprite, ground black pepper, and salt in a large bowl. I stir until the sugar fully dissolves and the marinade is well combined.

I add the chicken pieces to the marinade and make sure everything is evenly coated. I cover the bowl and let it marinate in the refrigerator for at least 4 hours, though I usually prefer leaving it overnight for maximum flavor.

After marinating, I thread the chicken onto soaked barbecue skewers. I preheat the grill to medium heat and lightly oil the grates.

I grill the skewers, turning them occasionally and brushing with leftover marinade, until the chicken is fully cooked and nicely caramelized. This usually takes about 12 to 15 minutes.

I remove the skewers from the grill and let them rest for a few minutes before serving.

Servings And Timing

I usually get about 5 servings from this recipe.

Preparation time: 20 minutes
Marinating time: 4 hours to overnight
Cooking time: 15 minutes
Total time: approximately 4 hours and 35 minutes

Variations

I sometimes add chili garlic sauce or chopped chilies when I want a spicy version. When I want a sweeter barbecue, I increase the brown sugar slightly. If grilling isn’t possible, I cook the skewers in a grill pan or bake them in the oven and finish them under the broiler for a light char.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the skewers in a pan over medium heat or in the oven to keep the meat juicy. I avoid reheating too long so they don’t dry out.

FAQs

Can I use bottled calamansi juice?

I use bottled calamansi juice when fresh ones aren’t available, and the flavor still turns out great.

What part of chicken works best?

I prefer chicken thighs because they stay juicy and tender after grilling.

Can I freeze the marinated chicken?

I often freeze the chicken in the marinade for up to one month and thaw it in the refrigerator before cooking.

Is Sprite important for this recipe?

I like using Sprite because it adds sweetness and helps tenderize the meat, but other lemon-lime sodas also work.

Can this be cooked without a grill?

I cook this on a stovetop grill pan or in the oven when grilling outdoors isn’t an option.

Conclusion

This Filipino-style barbecue on a stick is a recipe I truly enjoy making and sharing. I love how simple ingredients come together to create rich, comforting flavors, and it’s always a dish that brings warmth and good memories to the table.