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Filipino Style Chicken Skewers

A couple of weeks ago I saw an incredible recipe for these Filipino style chicken skewers by @tfti.bbq on Instagram and I absolutely had to try them. The color alone looks amazing, but the taste is totally life changing!
This recipe is one of those things that you can get a little bit creative with. If you want it spicier, bump it up with some cayenne or hot sauce. If you want some extra sweetness, add some more brown sugar or honey. Make it whatever you want it to be.
The key to this recipe is the banana ketchup. I picked mine up from Amazon, but you can get it at most Asian supermarkets. It’s thick, spicy, flavorful and brings out that Authentic flavor.

What you will need

    Marinade Ingredients:
  • 1/2 cup soy sauce
  • Juice of 1 1/2 lemons
  • ¾ cup spicy banana ketchup
  • 4 Tablespoons brown sugar
  • 2 Tablespoons garlic powder
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Kosher salt
  • 1 ½ cups sprite

  • Basting sauce:
    Same recipe is marinade, excluding the Sprite.

Pro Tips

1. When trimming your chicken thighs, take away any of the large pockets of fat that sit along the edges of the thighs. This fat is too thick to render, so it will only result in gluggy, gross fat.

2. When choosing your chicken thighs, look for ones which have bright pink flesh and if they have skin still on-White skin, without blemishes and bruising. I go into this in much more detail within my Whole Chicken masterclass, you can find it HERE.

3. These skewers are awesome and especially good if you allow them to get a little bit of char along the edges. To help with this, try to space your charcoal out evenly along the skewer and experiment with how close you let the chicken sit, to the heat.

4. It is critical to make sure that chicken is cooking to a minimum of 165F to be safe. To help with this, try not to push the chicken too tightly together on the skewer. That way it gets a better chance to cook evenly.

5. Deboning a chicken thigh is pretty easy, so if you don’t buy thighs which are boneless and skinless, you see how I remove the bone out of a thigh in my Chicken Masterclass.


1. Remove fat from chicken thighs before slicing in half.

2. Mix together all marinade ingredients together until we’ll incorporated.

3. Marinade chicken thighs overnight before piercing on long skewers. You may need to use two skewers, to stop the meat from spinning as it cooks.

4. Set up your smoker for indirect smoking and place on a couple of pieces of cherry wood. You want to run the cooker at about 250F throughout the cook.

5. Place the skewers on the smoker, making sure that the two skewers aren’t touching-This will help the chicken to get even coverage.

6. Mix up baste ingredients and set aside. It will be significantly thicker than the marinade, but this is going to help it stick to the chicken flesh.

7. Every 20 minutes or so, baste the chicken thoroughly and flip. Try and do this as quickly as possible, because every time the lid opens, the temperature decreases.

8. Smoke until chicken hits an internal temp of 165F. It may have some crispy charred edges, but this is the best part of the dish (Just don’t get too much of it)

9. Once chicken hits the internal temperature, remove from heat and allow to rest for 20 minutes until serving.

10. Serve this one with your favorite crusty bread as a sandwich, or literally right off the skewer!


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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.