Filipino Barbecue Chicken Skewers with Pickled Slaw

By | July 31st, 2017


¾ cup soy sauce
1 1/2 cups banana sauce
2 tablespoons fresh ground pepper
1/3 cup Coke
juice of one lemon and one orange
6 garlic cloves, minced
2 teaspoons fresh ginger, minced
3 tablespoons brown sugar
2 teaspoons kosher salt
2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
2 tablespoons olive oil
¼ cup green onions, thinly slice on the bias
crispy garlic, as needed (found in Asian grocery stores), optional


  • Combine soy sauce, banana ketchup, pepper, Coke, lemon juice, orange juice, garlic, ginger, sugar and salt in a medium bowl.  Divide in half, reserve one half for basting.  In a large Ziploc, pour other half in and add chicken.  Massage to cover all the chicken and place in the refrigerator for 12-24 hours.
  • Heat grill to medium high.
  • Thread chicken pieces onto skewers. Chicken should be touching, but not pressed together on the skewer. If using wood, soak in water for 30 minutes before threading.
  • Brush olive oil over skewers and grill.
  • When chicken is almost charred, mop on reserved marinade, turning to coat. Continue cooking, about 12 minutes, or until done.
  • Transfer to serving platter and garnish with green onions and crispy garlic.
  • Serve with fresh made Jasmine rice and pickled slaw.

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