Chicken BBQ Skewers save those busy nights when you want something fast, juicy, and a little sweet without babysitting a stovetop. Maybe you’ve got friends coming over, or your kids are eyeing the fridge like it owes them snacks. These skewers check all the boxes: quick to prep, fun to eat, and smoky in all the right ways. I love how the marinade caramelizes into glossy edges, and there’s that familiar Filipino vibe thanks to banana ketchup and a hint of calamansi. If you’ve been craving backyard flavors without a ton of fuss, this is your sign to grill tonight. 
Introduction
Let me tell you why I’m obsessed with these Filipino Chicken BBQ Skewers – Sweet and Smoky. They’re weeknight-friendly, party-approved, and wildly forgiving. The marinade is simple, but the flavor hits in layers: salty from soy, sweet from brown sugar, tangy from citrus, and that unmistakable ketchup glaze that screams home. If you loved street-side barbecue growing up, this gives you that nostalgic taste, only juicier and cleaner. I’ve made these on a rainy night using a stovetop grill pan, and again during a sunny get-together over charcoal. Both versions delivered, though charcoal adds that extra kiss of smoke that makes everyone hover around the grill.
By the way, if your family prefers sweet stuff on sticks, you might also love these grilled chicken tocino skewers. They’re a playful cousin to this recipe and always a hit with kids.
And to set expectations, this version is all about balance: not too sugary, not too salty, and definitely not dry. The goal is lacquered edges, a little char, and juicy centers that don’t need fancy sides to shine.
Ingredients
Everything here is pantry-friendly and easy to find. Use boneless chicken thigh for juiciness. Breast works too, but keep an eye on cook time.
- 1.5 to 2 pounds boneless, skinless chicken thighs, cut into bite-size cubes
- Wooden skewers, soaked in water for 20 to 30 minutes
- 1/2 cup banana ketchup
- 1/4 cup soy sauce
- 3 tablespoons brown sugar, packed
- 2 tablespoons calamansi juice or lemon juice
- 1 tablespoon oyster sauce
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon oil for the marinade, plus more for grilling
- 1/2 teaspoon ground black pepper
- Optional: 1 tablespoon banana ketchup extra for glazing
- Optional heat: 1/2 teaspoon chili flakes or a pinch of cayenne
- Optional aromatics: a splash of soda for extra caramelization
Pro tip: If you want that signature sweet gloss, don’t skip the banana ketchup. It’s the backbone of that Filipino-style glaze.
Marinate chicken
In a bowl, whisk banana ketchup, soy sauce, brown sugar, calamansi, oyster sauce, garlic, ginger, oil, and pepper. Taste and adjust. It should be slightly salty and a bit sweet because the flavor will mellow as it cooks. Stir in chili flakes if you want a gentle kick. Add the chicken and toss well to coat. Cover and marinate for at least 45 minutes in the fridge. If you can go 3 to 6 hours, even better. Overnight marinades get deep flavor but avoid more than 12 hours or the acid can tighten the meat.
Quick marinade tips that save dinner
Cut the chicken into even pieces so they cook at the same time. If you’re short on time, poke the chicken with a fork before marinating to help the flavor seep in faster. Keep a small portion of the marinade aside before adding raw chicken so you can use it later as a finishing glaze. No calamansi at home? Lemon does the job, and a tiny pinch of zest helps imitate that citrusy brightness.
Want more pantry-friendly chicken ideas? Try these kid-friendly chicken adobo nuggets for air fryer nights. Same comfort, less effort.
Why this works: The sugar caramelizes, the ketchup thickens into a lacquer, and the soy seasons the meat inside and out. That’s the sweet-smoky magic you’re after.
Grill skewers
Thread the marinated chicken onto soaked skewers, packing pieces fairly close so they stay juicy. Preheat your grill or grill pan over medium heat. Oil the grates or pan to prevent sticking.
- Cook 3 to 4 minutes on the first side, then rotate. You want little char marks, not burnt sugar.
- Brush with reserved marinade or a simple ketchup-soy mix during the last few minutes.
- Flip again, glaze, and cook until the center hits 165 F. Total time is usually 10 to 12 minutes depending on heat and size.
- Rest for 3 minutes off heat to let the juices set.
Outdoor charcoal or stovetop
Charcoal grill gives you irresistible smoke and a touch of nostalgia. If you’re indoors, a cast-iron grill pan or a nonstick skillet still does wonders. Keep the heat medium so the sugar caramelizes without scorching. If the glaze starts to darken too fast, lower the heat and move the skewers to a cooler spot.
“Made these for a weekend picnic and my family fought over the last two skewers. I’m usually nervous about grilling, but the step-by-step made it easy and the flavor was restaurant-quality.”
On rainy days, I pair these with a warm bowl of creamy chicken sopas. It’s comfort on comfort and nobody complains.
Note: If using wooden skewers, soak them long enough so they don’t burn. Metal skewers work great too and hold heat, which helps cook the meat from the inside out.
Glaze with sauce
Here’s the fun part. While the chicken finishes cooking, brush on a thin layer of glaze. You can keep it simple with banana ketchup and a splash of soy, or whisk a tiny bit of honey into ketchup for shine. The idea is light layers, not a heavy coat. Brush, flip, brush again. Let the heat set the glaze so it sticks like candy but still tastes savory.
Balanced glazing for that sweet-smoky vibe
Thin your glaze if it’s too thick by adding a teaspoon of water. If your grill flames up, move the skewers to a cooler zone and keep going. Don’t toss any marinade that touched raw chicken onto cooked food. If you want to use the same marinade as a sauce, simmer it for a few minutes first to make it safe. The finishing glaze is the last five percent that makes these Filipino Chicken BBQ Skewers – Sweet and Smoky feel special.
We’re after sticky edges and a glossy finish. When you pull the skewers off, the glaze should cling without dripping everywhere. That’s the sweet spot.
Serve hot
Slide the chicken off the sticks or serve them as is. I like to sprinkle chopped scallions and a squeeze of calamansi over the top for freshness. Rice is the obvious partner, but garlic rice lifts the whole meal and soaks up every drop of glaze. Add cucumber or pickled papaya for crunch. If you’re hosting, put out a little dish of banana ketchup on the side for dunking.
If you’re serving a crowd, mix and match with a homey stew like chicken afritada to round out the table. And on cooler nights, these skewers taste incredible next to a bowl of arroz caldo. The warm ginger broth and smoky grill flavor play so well together.
Serving tip: Rest the skewers for a few minutes before eating. Juices redistribute, the glaze sets, and the first bite becomes a “whoa” moment.
By now you’ve got the rhythm: marinate, grill, glaze, rest. That’s the whole story behind Filipino Chicken BBQ Skewers – Sweet and Smoky, and it never gets old. If you meal prep, stash leftovers in an airtight container. They reheat gently in a skillet or microwave with a splash of water to bring the moisture back.
Common Questions
Can I use chicken breast?
Yes, but watch the heat. Breast cooks faster and can dry out. Cut it a little larger, grill over medium heat, and pull it as soon as it hits 165 F.
Do I need banana ketchup?
It’s part of that Filipino taste and helps the glossy finish. If you can’t find it, use regular ketchup with a little brown sugar and a few drops of fish sauce for depth.
How do I prevent burning?
Keep your heat at medium, oil the grates, and glaze toward the end. If flare-ups happen, move to a cooler zone and continue.
Can I bake instead of grill?
Yes. Bake at 425 F for 15 to 18 minutes, turning and brushing with glaze halfway. Broil for the last minute to char slightly.
How long should I marinate?
At least 45 minutes. For deeper flavor, go 3 to 6 hours. Avoid more than 12 hours for best texture.
Let’s wrap this up and eat
If you’ve been craving the sweet-salty comfort of home, these Filipino Chicken BBQ Skewers – Sweet and Smoky are the easiest way to bring that backyard vibe to your table. The marinade is simple, the cooking is quick, and the payoff is big. When you’re ready to branch out, compare techniques with this handy guide to kabobs from The Chunky Chef here: Grilled BBQ Chicken Kabobs (perfect for summer!) – The Chunky Chef. Save this recipe, fire up the grill, and trust your senses. You’ve got this and dinner is about to make everyone very happy. 
Filipino Chicken BBQ Skewers
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs, cut into bite-size cubes Boneless chicken thighs are preferred for juiciness.
- 1/2 cup banana ketchup For glazing.
- 1/4 cup soy sauce
- 3 tablespoons brown sugar, packed
- 2 tablespoons calamansi juice or lemon juice Substitution for calamansi.
- 1 tablespoon oyster sauce
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon oil for the marinade, plus more for grilling
- 1/2 teaspoon ground black pepper
- 1 tablespoon banana ketchup extra, optional for glazing
- 1/2 teaspoon chili flakes or a pinch of cayenne, optional for heat
- splash soda, optional for extra caramelization
For Skewering
- Wooden skewers soaked in water for 20 to 30 minutes Prevents burning.
Instructions
Marinate Chicken
- In a bowl, whisk together banana ketchup, soy sauce, brown sugar, calamansi juice, oyster sauce, garlic, ginger, oil, and pepper. Adjust taste.
- Add the chicken pieces and toss well to coat. Cover and marinate for at least 45 minutes in the fridge.
- For best results, marinate for 3 to 6 hours; overnight is great but avoid more than 12 hours.
Grill Skewers
- Thread the marinated chicken onto soaked skewers, packing pieces fairly close.
- Preheat your grill or grill pan over medium heat and oil the grates to prevent sticking.
- Cook for 3 to 4 minutes on the first side, then rotate for char marks and continue grilling until the center reaches 165 F, approximately 10 to 12 minutes in total.
- Brush with reserved marinade toward the end of grilling.
- Let skewers rest for 3 minutes off heat before serving.
Glaze with Sauce
- While chicken is cooking, brush on a thin layer of glaze with banana ketchup and soy sauce mixture.
- Apply light layers to achieve a sticky, glossy finish.
Serve Hot
- Serve skewers hot, garnished with chopped scallions and a squeeze of calamansi. Best enjoyed with rice or garlic rice.