introduction
Meet your new weeknight favorite: Grilled BBQ Chicken Thighs – Filipino Style. This sticky, sweet-savory chicken brings bold Filipino flavors to the grill with banana ketchup, kecap manis, garlic, and ginger for a crowd-pleasing dish that’s perfect for backyard cookouts or meal prep.
If you love quick grilled chicken ideas, this recipe pairs beautifully with other simple grilled mains like the copycat Applebee’s grilled chicken sandwich for a full weeknight rotation.
Why You’ll Love This Grilled BBQ Chicken Thighs – Filipino Style :
- Deep, caramelized sweet-savory flavor from banana ketchup and kecap manis.
- Fast to prep — marinate in an hour or overnight for more hands-off convenience.
- Family-friendly and perfectly finger-food ready when skewered.
- Great for meal prep: leftover chicken reheats beautifully for lunches and bowls.
- Works on a gas grill, charcoal, or even a griddle pan for flexibility.
Ingredients Needed :
Protein
- 10–12 boneless skinless chicken thighs, cut into 1" pieces
Sauce
- 1 cup banana ketchup (Jufran Banana Ketchup)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sweet dark soy sauce (kecap manis)
- 1/4 cup apple cider vinegar
Aromatics & spices
- 5 cloves smashed fresh garlic
- 2 inches sliced ginger
- 1 tsp black pepper
If you want a creamy pasta side to complement the smoky-sweet notes, try an easy grilled chicken alfredo recipe for a hearty pairing.
Step-by-Step Instructions :
- Make the marinade: Add all the marinade ingredients to a medium-size pot.
- Simmer and reduce: Bring to a low simmer and cook for 15 minutes until the sauce is sticky and a deep red color.
- Prepare the chicken thighs: Cut into 1” bite-size pieces and set aside.
- Marinate the chicken: Cool your sauce and use 1/4 cup as the marinade; marinate the chicken pieces for 1 hour or overnight for best results. Keep the rest of the sauce in an airtight container in the fridge to use as basting BBQ sauce.
- Skewer the chicken: If using bamboo skewers, soak them in water for 30 minutes. Thread chicken closely together when ready to grill.
- Preheat the grill: Make sure it is on low heat when cooking the chicken. Start basting right away with the reserved sauce to develop layers of flavor. The skewers should finish in about 15 minutes, or when internal temperature reaches 165°F.
- Grilling notes: For pellet-grill-specific tips and temperature control, check this helpful pellet grill guide to avoid overcooking.
Serving Suggestions Grilled BBQ Chicken Thighs – Filipino Style
- Serve skewers over steamed jasmine rice or garlic fried rice.
- Make a bowl with grilled pineapple, cucumber salad, and a spoonful of extra sauce.
- Offer a simple side of pickled vegetables or atchara to cut the richness.
- Slide thigh pieces into warm flatbreads with shredded cabbage and sriracha mayo for handhelds.
Tips for Success Grilled BBQ Chicken Thighs – Filipino Style
- Don’t skip cooling the sauce before using it as a marinade — hot sauce wilts the meat.
- If your skewers char quickly, move to indirect heat and finish with a glaze over low flames.
- For even grilling, cut thighs to similar sizes so everything cooks at the same rate.
- Use an instant-read thermometer to hit 165°F for perfectly cooked chicken.
- If you’re grilling on a pellet or low-temp grill, follow a trusted pellet grill guide to maintain consistent heat and prevent dryness.
variation (if any)
- Honey-Banana Twist: Add 2 tbsp honey to the sauce for extra gloss and sweetness.
- Spicy Kick: Stir in 1–2 tsp Sriracha or chili-garlic sauce to the marinade for heat.
- Charcoal-Smoked: Cook over charcoal and add a few soaked wood chips for a smoky layer.
FAQs
Q: Can I use bone-in thighs instead?
A: Yes — increase grill time and aim for 175°F near the bone for tender, fully cooked meat.
Q: How long will the leftover sauce keep?
A: Stored airtight in the fridge, the sauce will keep 1–2 weeks. Reheat gently before using as a glaze.
Q: Can I bake these instead of grilling?
A: Absolutely. Bake at 400°F on a sheet tray for 20–25 minutes, basting once, then broil 2–3 minutes for char.
Q: Is banana ketchup necessary?
A: Banana ketchup gives the signature Filipino sweetness and tang; you can substitute regular ketchup plus a touch of mashed banana or extra brown sugar if needed.
Ingredients
Protein
- 10–12 pieces boneless skinless chicken thighs, cut into 1" pieces
Sauce
- 1 cup banana ketchup (Jufran Banana Ketchup)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sweet dark soy sauce (kecap manis)
- 1/4 cup apple cider vinegar
Aromatics & spices
- 5 cloves smashed fresh garlic
- 2 inches sliced ginger
- 1 tsp black pepper
Instructions
Preparation
- Add all the marinade ingredients to a medium-size pot.
- Bring to a low simmer and cook for 15 minutes until the sauce is sticky and a deep red color.
- Cut chicken thighs into 1” bite-size pieces and set aside.
- Cool your sauce and use 1/4 cup as the marinade; marinate the chicken pieces for 1 hour or overnight for best results.
- Keep the rest of the sauce in an airtight container in the fridge to use as basting BBQ sauce.
Grilling
- If using bamboo skewers, soak them in water for 30 minutes. Thread chicken closely together when ready to grill.
- Preheat the grill on low heat and start basting with reserved sauce.
- Grill skewers for about 15 minutes or until internal temperature reaches 165°F.
