Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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July 19, 2025
Today’s menu is Filipino bbq chicken on a stick. When I was a little girl I have memories of going to this little plaza in Panorama City and seeing a man cook bbq on a stick outside of the restaurant. I remember him putting it in foil, wrapping it all up with the sticks sticking out. It’s a dish that brings me a lot of comfort.
I think what makes Filipino bbq stand out amongst all others is the use of banana ketchup. It’s so versatile — I used it in the marinade and glazeI think grilling it is the best but you can also cook it in the oven! Oh and don’t forget the sawsawan on the side!
In a large bowl, combine soy sauce (½ cup), calamansi juice (½ cup), banana ketchup (¾ cup), brown sugar (½ cup), lemon soda (½ cup), vinegar (¼ cup), oyster sauce (2 Tbsp), minced garlic, black pepper, and salt.
Add the meat (3 lb) and coat them evenly with the marinade. Cover and refrigerate for at least 4 hours or, ideally, overnight to let the flavors fully penetrate the meat.
In a small bowl, mix banana ketchup, soy sauce, and brown sugar.
Set aside for basting.
Combine all ingredients in a mixing bowl. Let sit for at least 10 minutes to let flavors marinade.
Thread the marinated meat onto bamboo skewers, ensuring some space between pieces for even cooking.
Preheat the grill to medium-high heat. Grill the skewers, turning occasionally and basting with the glaze, for about 4-6 minutes on each side or until the meat is cooked through and has a nice char on the edges.
Serve hot with sawsawan (recipe below) and/or alongside rice.
This recipe makes 20-25 10 inch skewers. Feel free to use any skewer size but just note quantity will vary depending on how small or big the skewers are.
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