Chicken Barbecue

Ingredients

• 4 pieceschicken leg quarters, cleaned
• 120 ml (½ cup)soy sauce
• 1 piece lemon or 4 pieces calamansilemon or calamansi
• 2 teaspoonssalt
• 1 teaspoonground black pepper
• 120 ml (½ cup)banana ketchup

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the soy sauce, juice of 1 lemon, banana ketchup, salt and ground black pepper. Stir until mixed.

2. 2

   Add the chicken

   Place the chicken leg quarters in a large freezer bag and pour in the marinade.

3. 3

   Marinate overnight

   Gently shake the bag to coat the chicken. Press out the air, seal the bag and refrigerate overnight.

4. 4

   Save the marinade

   Take the chicken out of the bag and pour the remaining marinade into a bowl.

5. 5

   Grill the chicken

   Heat the grill and cook the chicken over medium heat for 12 to 15 minutes per side, or until completely cooked. Baste it with the reserved marinade as it grills.

6. 6

   Keep heat moderate

   Chicken takes a long time to cook, so avoid high heat: it can cook the outside before the inside is done.

7. 7

   Take off grill

   Remove the chicken from the grill and transfer it to a serving plate.

8. 8

   Serve with rice

   Serve with steamed rice.

9. 9

   Enjoy together

   Share and enjoy.

What is Filipino chicken barbecue?

Chicken barbecue is a grilled dish, and this version uses a sweet, savoury marinade of banana ketchup, soy sauce and citrus. Banana ketchup is a Filipino condiment that gives the chicken its distinctive sweetness and colour.

The recipe keeps the approach simple: marinate the chicken, then grill it over moderate heat and baste as it cooks. That combination gives the leg quarters time to cook through while the outside picks up the marinade’s flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 62 calories, 4g protein, 12g carbs, 1g fat.

The chicken provides most of the protein, while banana ketchup contributes carbohydrates and soy sauce contributes sodium. The skin and any fat from the leg quarters contribute much of the fat; serve with steamed rice and a generous vegetable side to balance the plate.

The marinade ingredients

Banana ketchup: its sweetness balances the salty soy sauce and tangy citrus. Stir the ingredients thoroughly so the salt and pepper are distributed through the mixture.

Citrus: lemon juice or calamansi provides a bright, tart note. Use one of the options listed, rather than both.

Marinating the chicken

Even coating: gently shake the sealed bag so the marinade reaches all sides of the chicken. Removing the air helps keep the chicken in contact with the marinade.

Overnight rest: the recipe calls for refrigeration overnight, so plan ahead; the stated total time does not include this wait. Keep the chicken chilled while it marinates.

Grilling over medium heat

Steady heat: cook over medium heat for 12 to 15 minutes per side, as directed. Leg quarters take time to cook through, and a very hot grill can brown the outside too quickly.

Doneness: the recipe says to grill until completely cooked. Check the thickest part of the chicken before serving; a food thermometer can help confirm it has reached a safe internal temperature.

Basting and handling marinade

Baste as it cooks: use the remaining marinade to coat the chicken while grilling, as the method directs. Since it has been in contact with raw chicken, bring it to a boil before using it as a basting sauce, or use it only during cooking and ensure it is thoroughly heated.

Separate serving sauce: do not use marinade that has touched raw chicken as a ready-to-eat sauce unless it has been thoroughly cooked.

What to serve alongside

Steamed rice: it is the recipe’s suggested accompaniment and works well with the sweet-savoury coating. Add a simple vegetable side, such as grilled greens or a fresh salad, to round out the plate.

Recipe notes & tips

• Use a large bag so the chicken can be coated without forcing the marinade out.
• Keep the chicken refrigerated throughout the overnight marinating period.
• Preheat the grill before adding the chicken so it begins cooking consistently.
• Turn the quarters carefully and give each side the full 12 to 15 minutes if needed.
• Use a clean brush or utensil each time you baste.

Variations

• Use calamansi: replace the lemon with 4 calamansi, as listed.
• Add garlic: include crushed garlic in the marinade for a more savoury edge.
• Add ginger: mix in finely grated ginger for a warm, aromatic note.
• Adjust the sweetness: use a little less banana ketchup for a less sweet coating.
• Cook in the oven: roast the marinated quarters until fully cooked, basting during cooking.

Common mistakes to avoid

• Grilling over high heat: the outside can cook too soon; keep the grill at medium heat.
• Skipping the overnight rest: the recipe relies on a long marinade; refrigerate the chicken overnight.
• Leaving air in the bag: press it out before sealing so the chicken stays coated.
• Using raw marinade as a finishing sauce: boil it thoroughly first or keep it to basting during cooking.
• Relying on colour alone: check the thickest part to make sure the chicken is completely cooked.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 to 4 days. Reheat until steaming hot throughout, either in the oven or in a covered pan; avoid leaving it at room temperature for extended periods.

Frequently asked questions