Filipino Chicken BBQ Skewers 5 ★

35 min | intermediate | high-protein, lactose-free, low-fat

Overhead view of Filipino chicken BBQ skewers on a white plate, the chicken pieces glossy and caramelized with light char. A small ramekin of barbecue dipping sauce sits on the plate beside a lime wedge, on a pale wood tabletop.

Published May 22, 2025

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

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Introduction

These Filipino chicken BBQ skewers are juicy, sticky-sweet, and perfectly charred, with that classic backyard cookout flavor.

A ketchup and soy sauce marinade gives the chicken a delicious tangy-sweet taste, similar to American barbecue but a little brighter.

They are perfect for summer grilling, game day parties, or an easy weeknight dinner with rice and a quick side salad.

Overhead close-up of Filipino chicken barbecue skewers on a white plate, with bite-size chicken pieces coated in a glossy, caramelized sauce and lightly charred edges; a lime wedge rests on the side.

How to Make Filipino Chicken BBQ Skewers

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Marinate the chicken

Cut the chicken into even bite-sized chunks so they cook at the same rate.
In a large bowl, whisk together the ketchup, soy sauce, brown sugar, lemon juice, oyster sauce, garlic, and black pepper.
Add the chicken and toss until every piece is well coated in the marinade.
Cover and refrigerate at least 2 hours, or up to overnight for deeper flavor.
Soak the skewers

If using bamboo skewers, soak them in water for at least 30 minutes while the chicken marinates.
This helps prevent the skewers from burning on the grill or under the broiler.

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Prepare the basting sauce

Transfer about ¼ cup of the used marinade to a small saucepan.
Bring it to a full boil over medium heat and let it boil for 1 minute to kill bacteria.
Stir in the oil and brown sugar and simmer just until the sugar dissolves, then turn off the heat.
Thread the chicken

Thread the marinated chicken pieces onto the soaked skewers, packing them fairly snugly but not squashing the meat.
Leave a little space at each end of the skewer for easier turning on the grill or pan.
Grill or broil the skewers

Preheat an outdoor grill, grill pan, or broiler to medium-high heat.
Lightly oil the grates or pan so the chicken does not stick.
Cook the skewers for 10 to 15 minutes, turning every few minutes for even browning.
Brush with the basting sauce during the last half of cooking, building a glossy, caramelized coating.
The chicken is done when the outside is nicely charred and the centers reach 165°F.

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Rest and serve

Transfer the hot skewers to a platter and rest them for 3 to 5 minutes so the juices settle.
Serve with lime wedges for squeezing and extra barbecue sauce on the side for dipping.

Close-up of glossy, charred Filipino chicken barbecue skewers on a white plate, with a lime wedge and a small bowl of dipping sauce on the side.

Substitutions

Use banana ketchup instead of regular ketchup: Banana ketchup gives a more classic Filipino flavor, with a slightly sweeter taste and deeper red color that caramelizes beautifully on the grill.
Use coconut aminos instead of soy sauce: Coconut aminos keep the marinade gluten-free and a bit sweeter, while still giving a savory base that works well with the sugar and citrus.
Swap boneless chicken thighs for chicken breast: Boneless thighs stay juicy more easily on the grill and bring a richer flavor, while still soaking up the marinade really well.

Overhead view of glossy, charred Filipino chicken barbecue skewers on two white plates; one plate includes a lime wedge and a small bowl of reddish dipping sauce, with leafy greens on a white wood table.

Tips

Cut even pieces for consistent cooking: Aim for 1 to 1½ inch pieces so the chicken cooks through at the same time and you avoid dry, overcooked edges.
Give the marinade enough time: Two hours is the minimum for good flavor, but overnight marinating gives deeper savoriness and a better sweet-salty balance.
Control grill flare-ups: Set up a hot and a cooler zone on your grill so you can move skewers away from flames if the sugar starts to burn.
Double-skewer for stability: If your skewers are thin, use two skewers per row of chicken so pieces do not spin when you flip them on the grill.
Brush near the end for best glaze: Because the marinade is sweet, focus basting during the last several minutes so the glaze caramelizes without turning bitter or burnt.

Nutrition Facts ^*

Energy	371	kcal
Protein	46	g
Total Fat	11	g
Carbohydrates	25	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the chicken from drying out on the grill?: Cut the pieces evenly, avoid very small chunks, and grill over medium-high rather than blazing hot heat. Start checking for doneness around 10 minutes and pull the skewers as soon as the thickest pieces reach 165°F. Letting the skewers rest a few minutes on a platter also helps the juices redistribute.
Can I cook these in the oven instead of grilling?: Yes, line a sheet pan with foil and place the skewers on a lightly oiled rack if you have one. Broil on high, 6 to 8 inches from the heat, turning every few minutes and basting near the end, until charred in spots and cooked through.
Is it safe to use leftover marinade for basting?: It is safe only after you boil it. Always bring the used marinade to a strong boil for at least 1 minute before basting. This step kills any bacteria from the raw chicken and turns the marinade into a safe, flavorful sauce.
Can I prepare this recipe ahead for a party?: You can marinate the chicken up to 24 hours ahead and keep it refrigerated. You can also thread the chicken onto skewers several hours before cooking, then cover tightly and chill. Grill or broil right before serving so the skewers taste fresh and juicy.

Serving Suggestions

This sweet, smoky Filipino chicken barbecue is fantastic with garlic rice, grilled corn, or a simple cucumber salad for contrast.

For extra flair, try sprinkling the skewers with thinly sliced scallions and a pinch of chili flakes right before serving.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 8 reviews.

Post your review and pictures below! ⬇︎

Wendy, Atlanta, GA: This ones a keeper. I got a lot of praise from the family. Used chicken thighs instead. Really good — 5 ★

Eunice: Glad it worked well with chicken thighs, Wendy!
Lena, Anchorage: OMGosh, my teenage sons and I made this recipe with all fresh ingredients. I made 8 skewers in all; one for @ of my 3 sons and one for me. After arguing who was going to get the last four, we split them up and @ got an extra half more! The sweet sauce, lemon and garlicky chicken were excellent. I know my sons could make this recipe all by themselves, and they probably will! Can't wait for the weather to change so I can start grilling outside again. YUMMO — 5 ★

Eunice: Glad it was a hit with your family, Lena!
Constance Bennett, Lexington, KY: Quick and easy to make, and the whole family loved it! — 5 ★

Eunice: Glad your family enjoyed it, Constance!
Sarah, Chesapeake, VA: "Best chicken skewers you've ever made," say my husband and son- both of whom love food! Thanks Eunice — 5 ★

Eunice: So glad your husband and son loved them, Sarah!
Evelyn: Lovely! — 5 ★

Eunice: Happy you enjoyed them, Evelyn!
Amy, Nashua NH: Just made these for the second time, this time marinating them overnight. The chicken completely absorbed the marinade. Everyone loved them. A keeper! — 5 ★

Eunice: Love hearing that, Amy! Overnight marinating is perfect for these Filipino-style skewers so the chicken soaks up that sweet-savory flavor.
Zach: Used banana ketchup and chicken thighs. DELICIOUS! 🤤 — 5 ★

Eunice: Banana ketchup and thighs are a perfect swap here, happy they turned out delicious!
Michael, Atlanta, GA: I seriously loved these chicken BBQ skewers. The marinade is the best mix of sweet and salty. Ketchup plus soy sauce sounds odd but it works. The lemon juice keeps it bright and the oyster sauce adds that deep savory thing. I let mine sit overnight and the flavor got all the way through. Boiling the leftover marinade for basting is such a smart move too. It turned into this sticky glaze once the brown sugar hit the heat. I brushed it on near the end and got that shiny caramelized coating with a little char. The chicken stayed juicy, not dry at all. Lime on top makes it pop. — 5 ★

Eunice: Happy these skewers hit the mark, Michael!