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You’ll flip over this Filipino BBQ chicken. Serve it with rice and you’ve got yourself a finger-licking good meal!

Filipino BBQ Chicken


  • For the BBQ:

  • 3 pounds boneless skinless chicken thighs, sliced into wide strips

  • 3/4 cup white vinegar

  • 3/4 cup lemon lime soda

  • 1/2 cup soy sauce

  • 1/2 cup ketchup

  • 1/4 cup lime juice

  • 6 cloves garlic, minced

  • 1 teaspoon salt

  • For the pickled relish:

  • 1/2 cup carrots, shredded

  • 1/2 cup red onion, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1 tablespoon ginger, sliced or minced

  • 1 jalapeño, thinly sliced

  • 1 habanero, seeded and thinly sliced

  • 1/2 cup white vinegar

  • 1/3 cup sugar

  • Salt to taste

  • Steamed rice for serving


  1. In a large bowl, combine all the BBQ ingredients. Allow the chicken to marinate for at least 1 hour or overnight.

  2. Meanwhile, make the pickled relish: in a bowl, mix vinegar, sugar, and salt together. 3. Thoroughly mix in the rest of the relish ingredients. You can save any extras in a glass container. Soak wooden skewers in water for at least 1 hour, to prevent catching on fire on the grill later.

  3. Skewer marinated chicken. Grill on medium-high heat, turning occasionally to equally char and cook all sides.

  4. Serve with steamed white rice and the pickled relish.

Filipino BBQ Chicken




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