Juicy & Delicious: Filipino BBQ Chicken Dinner Recipe

Filipino barbecue is a beloved dish, known for its sweet, savory, and slightly tangy marinade that perfectly complements grilled chicken. This recipe takes the classic Filipino barbecue and transforms it into a complete and satisfying dinner. We’ll explore the secrets to achieving that signature flavor, tender chicken, and the ideal side dishes to create a memorable meal. Get ready to experience a taste of the Philippines right in your own kitchen!

## Why This Recipe Works

This Filipino BBQ Chicken dinner recipe stands out because it:

* **Achieves Authentic Flavor:** The marinade combines soy sauce, calamansi (or lemon/lime), brown sugar, garlic, and other key ingredients to replicate the traditional Filipino barbecue taste.
* **Ensures Tender Chicken:** Marinating the chicken for an extended period allows the flavors to penetrate deeply and tenderize the meat, resulting in juicy and succulent chicken.
* **Offers a Complete Meal:** The recipe includes suggestions for complementary side dishes, transforming the barbecue chicken into a balanced and satisfying dinner.
* **Is Customizable:** You can easily adjust the level of sweetness or spice to your preference. The side dishes can also be tailored to your liking.
* **Is Relatively Simple:** While marinating requires some time, the actual cooking process is straightforward, making it suitable for both beginner and experienced cooks.

## Ingredients

**For the Filipino BBQ Chicken:**

* 2 lbs Chicken pieces (thighs, drumsticks, or a combination, bone-in, skin-on preferred for maximum flavor, but boneless, skinless thighs work too)
* 1/2 cup Soy sauce
* 1/4 cup Calamansi juice (or a mix of lemon and lime juice)
* 1/4 cup Brown sugar, packed
* 6 cloves Garlic, minced
* 1 tbsp Ginger, minced
* 1 tsp Ground black pepper
* 1/2 tsp Fish sauce (optional, but adds depth of flavor)
* 1/4 cup 7-up or Sprite (Optional, for extra tenderizing and sweetness)
* 2 tbsp cooking oil

**For the Suggested Side Dishes:**

* **Steamed Rice:** A Filipino staple.
* **Atchara (Pickled Papaya):** Provides a refreshing and tangy contrast.
* **Ensaladang Kamatis (Tomato Salad):** A simple and refreshing salad.
* **Grilled Corn on the Cob:** Adds sweetness and a smoky flavor.

## Equipment

* Large bowl or resealable plastic bag
* Whisk
* Grill (charcoal or gas)
* Tongs
* Serving platter

## Instructions

### Step 1: Prepare the Marinade

In a large bowl, whisk together the soy sauce, calamansi (or lemon/lime) juice, brown sugar, minced garlic, minced ginger, ground black pepper, and fish sauce (if using). If using 7-up or Sprite, add it to the mixture.

### Step 2: Marinate the Chicken

Place the chicken pieces in the bowl with the marinade, ensuring they are fully coated. You can also use a resealable plastic bag for this. Massage the marinade into the chicken. Cover the bowl (or seal the bag) and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I prefer overnight to 24 hours for the best result.

### Step 3: Prepare the Grill

If using a charcoal grill, prepare the coals and let them heat up until they are covered with a layer of ash. If using a gas grill, preheat it to medium heat. Make sure the grill grates are clean.

### Step 4: Grill the Chicken

Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting (optional). Place the chicken pieces on the grill grates, ensuring they are not overcrowded. Grill for about 6-8 minutes per side, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

**Important Tip:** To prevent the chicken from burning, especially with the sugar in the marinade, move the chicken to a cooler part of the grill if it starts to char too quickly. You can also raise the grill grates if using a charcoal grill. If using a gas grill, simply reduce the heat.

### Step 5: Baste (Optional)

During the last few minutes of grilling, you can baste the chicken with the reserved marinade (make sure the marinade is brought to a boil beforehand to kill any bacteria). This will add extra flavor and a glossy finish. However, be careful not to baste too much, as the sugar in the marinade can cause the chicken to burn. I prefer doing this during the last 3 minutes.

### Step 6: Rest the Chicken

Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

### Step 7: Prepare the Side Dishes

While the chicken is grilling and resting, prepare the side dishes:

* **Steamed Rice:** Cook rice according to your preferred method.
* **Atchara:** If using store-bought atchara, simply open the jar and serve. If making homemade atchara, prepare it in advance as it requires pickling time.
* **Ensaladang Kamatis:** Slice tomatoes and onions. Season with salt, pepper, and a splash of vinegar or calamansi juice.
* **Grilled Corn on the Cob:** Grill the corn on the cob alongside the chicken, turning occasionally until the kernels are tender and slightly charred.

### Step 8: Serve and Enjoy!

Arrange the grilled chicken on a serving platter. Serve with steamed rice, atchara, ensaladang kamatis, and grilled corn on the cob. Enjoy your delicious Filipino BBQ Chicken dinner!

## Tips for the Best Filipino BBQ Chicken

* **Marinate for at least 4 hours, preferably overnight:** This is crucial for flavor and tenderness.
* **Don’t overcrowd the grill:** This will lower the temperature and cause the chicken to steam instead of grill.
* **Control the heat:** Be mindful of the sugar content in the marinade and prevent burning by adjusting the heat or moving the chicken to a cooler part of the grill.
* **Use bone-in, skin-on chicken:** This will result in the most flavorful and juicy chicken. However, boneless, skinless chicken thighs are a good option for a leaner meal.
* **Don’t skip the resting time:** Allowing the chicken to rest before serving is essential for retaining its juices.
* **Adjust the sweetness to your liking:** If you prefer a less sweet barbecue, reduce the amount of brown sugar in the marinade.
* **Add a touch of spice:** For a spicy kick, add a pinch of chili flakes or a chopped chili pepper to the marinade.
* **Experiment with other side dishes:** Consider adding other Filipino favorites like pancit (noodles), lumpia (spring rolls), or sinigang (sour soup).
* **Basting Considerations:** When basting ensure to boil the reserve marinate before using it to remove any risk of bacteria contamination.

## Variations

* **Chicken Inasal:** This variation uses annatto oil (achuete) for a vibrant color and a slightly different flavor profile. Mix annatto oil with the other marinade ingredients.
* **Pork Barbecue:** Substitute the chicken with pork shoulder or pork belly for a richer and more decadent barbecue.
* **Seafood Barbecue:** Marinate shrimp, squid, or fish fillets in the Filipino barbecue marinade and grill them to perfection.
* **Vegetarian Option:** Marinate tofu or tempeh in the Filipino barbecue marinade and grill or pan-fry them.

## Serving Suggestions

* **Fiesta Style:** Serve the Filipino BBQ Chicken with a variety of Filipino side dishes and appetizers for a festive celebration.
* **Casual Dinner:** Enjoy the chicken with steamed rice and a simple salad for a quick and easy weeknight meal.
* **Potluck Favorite:** Filipino BBQ Chicken is always a hit at potlucks and gatherings.
* **Grilled Skewers:** Thread the marinated chicken onto skewers with vegetables like bell peppers and onions for a fun and easy presentation.

## Storage

* **Leftover Grilled Chicken:** Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken in the oven, microwave, or on the grill until heated through.
* **Freezing:** Grilled chicken can be frozen for up to 2-3 months. Wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag.

## Nutrition Information (approximate per serving)

* Calories: 450-600 (depending on the chicken cut and serving size)
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Frequently Asked Questions (FAQ)

**Q: Can I use chicken breasts instead of thighs or drumsticks?**
A: Yes, you can use chicken breasts. However, be aware that chicken breasts tend to dry out more easily than thighs or drumsticks. Consider pounding the chicken breasts to an even thickness and marinating them for a longer period to help keep them moist. Also, watch them closely on the grill to prevent overcooking.

**Q: Can I marinate the chicken for longer than overnight?**
A: While overnight is ideal, you can marinate the chicken for up to 24 hours. However, marinating for too long can sometimes result in the chicken becoming too salty or the texture becoming slightly mushy due to the acidity of the marinade. Check the chicken after 24 hours; if it seems excessively softened, it’s best to cook it sooner rather than later.

**Q: I don’t have calamansi juice. What can I use as a substitute?**
A: A mixture of lemon and lime juice is a good substitute for calamansi juice. Use equal parts lemon and lime juice to achieve a similar tangy flavor. You can also use just lemon juice or just lime juice, but the flavor will be slightly different.

**Q: How do I prevent the chicken from sticking to the grill?**
A: Make sure the grill grates are clean and well-oiled before grilling the chicken. You can use cooking spray or brush the grates with oil. Also, avoid moving the chicken around too much while it’s grilling, as this can cause it to stick. Let the chicken cook for a few minutes on each side before trying to flip it.

**Q: Can I bake the chicken instead of grilling it?**
A: Yes, you can bake the chicken in the oven. Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Baking will not give you the same smoky flavor as grilling, but it’s a convenient alternative.

**Q: How do I make homemade atchara?**
A: To make homemade atchara, you will need shredded green papaya, carrots, bell peppers, onions, ginger, garlic, vinegar, sugar, and salt. Combine the vegetables in a bowl. In a separate saucepan, combine the vinegar, sugar, and salt. Bring to a boil and then pour over the vegetables. Let the mixture cool and then store in a sterilized jar in the refrigerator for at least 24 hours before serving.

**Q: Can I make this recipe ahead of time?**
A: Yes, you can prepare the marinade and marinate the chicken ahead of time. The chicken can be marinated for up to 24 hours. You can also prepare the side dishes ahead of time, such as the atchara and ensaladang kamatis. However, it’s best to grill the chicken and cook the rice fresh for the best flavor and texture.

**Q: What other Filipino dishes go well with this barbecue chicken?**
A: Many Filipino dishes complement Filipino BBQ Chicken. Some popular choices include pancit (Filipino noodles), lumpia (spring rolls), sinigang (sour soup), adobo (braised meat), and leche flan (caramel custard).

Enjoy your delicious and authentic Filipino BBQ Chicken dinner! This recipe is sure to become a family favorite.