Chicken Barbecue

I consider Chicken Barbecue as a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. The only difference is the type of meat used in each recipe. Although both recipes might be the same, each has its unique flavor that you will surely love.

Chicken Barbecue might look like Chicken Inasal at first glance. However, chicken Inasal is totally different in terms of ingredients and preparation. I like both grilled chicken dishes. They have their own distinctive flavors that cannot be compared.

I grew up eating skewered chicken barbecue. Back then, there was a stretch along Zapote in Las Pinas that sells only this grilled chicken dish. There were more than 20 stalls lined-up, if I remember it correctly. I always like the “pecho” (chicken breast) part because it has more meat compared to the others.

Chicken barbecue won’t be complete without garlic fried rice and atchara. Sometimes I dip it in vinegar, while most of the time I use banana ketchup as a condiment.

Do you like Chicken Barbecue? What do you eat this with?

Try this Chicken Barbecue Recipe and let me know your thoughts.

BBQ Chicken Recipe

Chicken Barbecue Recipe


  • 4 pieces chicken leg quarters, cleaned
  • 1/2 cup soy sauce
  • 1 piece lemon or 4 pieces calamansi
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup banana ketchup

Watch the cooking video:

Cooking Procedure

  1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl.
  5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
    Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
  6. Remove from the grill and transfer to a serving plate.
  7. Serve with steamed rice.
  8. Share and enjoy!

Number of servings (yield): 4



  1. thanks for the recipe we love it

  2. reggie says:

    hi! can you please provide me recipes that don’t require soy sauce,and son has G6pd and i always give him fried foods..i want to try other food for variation.thanks

  3. i always love ur recipes kuya!!!i will try to cook this for the lunch!!

  4. christia clark says:

    i suggest to mix honey with your ketchup as a substitute for banana ketchup. or try muscovado sugar as it caramelized when you cook it..i tell you its tasty xoxo thats my british collegues love it

  5. yani, yes you can cook this in the oven. Try baking it in 375 to 400 F for 35 minutes while basting every 15 minutes. Adjust the setting to “broil” and live it there for 10 to 12 minutes or until the chicken turns brown.

  6. mary ann says:

    hi puwede ko ba sa oven lutuin?if yes for how long???thanks

  7. Hi Vanjo,

    Nice take on the Chicken BBQ recipe. I grew up in Las Pinas and had fond memories of the BBQ stalls you wrote about. I remember the aroma of grilled chicken wafting into the jeepneys (yes, those that had 8-track tapes piled high against the windshield the driver had only a 2 inch gap to see where he’s going–I am so dating myself here!!) as we come into that junction in Zapote. Just moved to the Windy City in Hyde Park– though I lived here for a year in 2000. Where do you go to get your Pinoy/Asian goodies? I know a lot of people go to the Argyle and Chinatown areas but there may be other new places that have opened since I last lived here. Any suggestions for a good seafood market? –I know it’s the Midwest but I thought it wouldn’t hurt to try! Again, great job for putting together your blog/website!

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