Filipino Barbecue Chicken Is Summer's Easy Dinner

Marinating chicken is a simple and tasty way to flavor it. Filipino BBQ chicken is my new favorite chicken recipe. Overnight marinating makes chicken thighs moist, tender, and glossy.   

Soda and banana ketchup make this chicken meal interesting. This recipe stands out because banana ketchup has a unique flavor and the soda carbonation tenderizes the chicken while adding zest.   

This recipe is easy to make on weeknights by baking the chicken, but you can grill it for char.    


– 10 cloves garlic – 2 medium lemon – 1 cup ketchup, preferably banana ketchup – 1 cup lemon-lime soda, preferably 7Up – 1/2 cup packed light or dark brown sugar – 1/2 cup soy sauce

– 1/4 cup apple cider vinegar – 2 tablespoons oyster sauce – 1 teaspoon ground ginger – 1 teaspoon kosher salt – 1/2 teaspoon coarsely ground black pepper – 2 pounds boneless, skinless chicken thigh – Thinly sliced scallions, for garnish (optional)



Set each of the following in the same medium bowl: Finely chop 10 garlic cloves (3 tablespoons); juice 2 medium lemons to 1/4 cup; add 1 cup ketchup, 1 cup lemon-lime soda, 1/2 cup packed brown sugar, 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 2 tablespoons oyster sauce, 1 teaspoon ground ginger, 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper. Mix.   


Put 1/3 cup of marinade in a small airtight container. Pour the rest into a large zip-top bag. Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Fill the bag with chicken, shut, and massage to coat evenly with marinade. Keep the chicken and marinade in the fridge for 5 hours or overnight.   


Set a rack in the center of the oven and heat to 400ºF. Line a baking sheet with parchment and place a wire rack on top.   


Lay the chicken in a single layer on the wire rack after draining the marinade. Roast 15 minutes. Flip the chicken and roast for 10–15 minutes more until browned, cooked through, and the thickest section not touching bone registers at least 165°F on an instant-read thermometer.    

Meanwhile, boil the remaining marinade in a small saucepan over medium-low heat for 3 minutes until it thickens into barbecue sauce. Take the pot off the heat.   


Remove the chicken from the oven and broil on high. Use all the reduced marinade on the chicken. Broil 2–3 minutes until spots brown. If desired, add thinly sliced scallions.   

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