filipino chicken bbq oven recipe. That was my search the first time rain ruined my grilling plans. I was craving that sweet smoky chicken flavor but I live in an apartment and hauling a grill to the balcony is not a good idea. So I figured out a way to make juicy, sticky, char-kissed chicken right in the oven. No special tools, no complicated steps, and still packed with the flavors we love. If you have a sheet pan and a few pantry staples, you are all set.

Ingredients

This is a pantry-friendly take on Filipino BBQ flavors, and it works with bone-in chicken thighs and drumsticks. You can use boneless too, but bone-in pieces stay extra juicy in the oven.

2 pounds chicken thighs and drumsticks
1/2 cup soy sauce
1/2 cup banana ketchup
1/4 cup brown sugar, packed
3 tablespoons calamansi juice or lemon juice
2 tablespoons banana vinegar or cane vinegar
6 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground black pepper
1 teaspoon smoked paprika, optional but so good
2 tablespoons neutral oil
1 tablespoon oyster sauce, optional for extra depth
2 tablespoons water
Pinch of chili flakes if you want mild heat

Notes: Banana ketchup brings that signature sweetness and color. If you cannot find it, use tomato ketchup plus an extra tablespoon of brown sugar. For the chicken, aim for similar sizes so they cook evenly. Pat dry with paper towels, because dry chicken skin means better browning.

Make ahead tip: Mix the marinade up to 3 days in advance and stash it in the fridge. It only gets better.

Marinating chicken

Here is where your flavor magic happens. I like to whisk everything together in a big bowl, taste the marinade, then adjust the sweetness or tang if needed. You want it balanced, not too salty, not too tart. Think bright and sweet with a savory backbone.

Pour about two thirds of the marinade over the chicken in a large zip bag or bowl. Massage to coat every nook. Save the remaining third in a covered container in the fridge as your basting sauce later. That saved sauce never touches raw chicken, so it is safe to brush on during baking.

How long to marinate: 30 minutes will work if you are in a rush. For best results, go 6 to 12 hours, and up to 24 hours for the deepest flavor. Turn the pieces once or twice so each side gets cozy with the marinade.

Choose your chicken

Thighs and drumsticks hold up best in the oven. They are forgiving and stay juicy. If you go with breast pieces, bake less and watch the temp closely so they do not dry out.

Make-ahead and storage

Marinate in the morning and bake at night. Or freeze the chicken right in the marinade for up to a month. Thaw in the fridge overnight, then bake as written. Easy weeknight win.

I tried this on a rainy Saturday, and it tasted like backyard barbecue without the hassle. My picky kid asked for seconds. That never happens.

Want to explore more family-friendly dinners after this? Try my cozy Easy Chicken Afritada next time. It is another dependable weeknight favorite.

Baking instructions

Good news. You can still get a light char and sticky glaze from your oven. We will roast hot, baste, then finish with a quick broil. That combo mimics grill vibes while keeping things simple.

Why oven BBQ works

High heat dries the surface a bit so it caramelizes. Basting adds layers of flavor. A final blast under the broiler creates those irresistible dark edges.

Preheat your oven to 425°F. Position a rack in the upper third. Line a sheet pan with foil for easy cleanup. Set a wire rack on top if you have one. The rack helps air circulate so the skin renders and browns.
Arrange marinated chicken on the rack, shaking off extra marinade. Do not crowd. Roast for 20 minutes.
Brush with the reserved basting sauce. Flip pieces. Brush again. Roast another 10 to 15 minutes.
Check the internal temperature. You are aiming for 165°F at the thickest part, not touching bone. If not there yet, keep roasting and basting every 5 minutes.
Turn on the broiler to high for the final 2 to 3 minutes to get caramelized edges. Watch closely so it does not burn.
Rest the chicken for 5 to 10 minutes before serving. This keeps those juices where they belong.

Basting and sauce tips

For a glossier finish, stir a teaspoon of oil into the basting sauce or add a spoon of banana ketchup. Want a street BBQ vibe like our favorite stalls? Give it one more brush right after broiling, then let it set during the rest.

Curious how this compares to smoky skewers? I have a guide for Filipino grilled pork BBQ that uses a similar balance of sweet, salty, and tangy. Same idea, different protein, still delicious.

By the way, this method is perfect if you have neighbors or weather that do not love smoke. Once you get the hang of it, you will pull off this filipino chicken bbq oven recipe any night of the week.

Common Questions

Can I use boneless chicken?
Yes, just reduce baking time. Boneless thighs need around 18 to 22 minutes at 425°F, plus a quick broil. Always check for 165°F.

What if I do not have banana ketchup?
Use tomato ketchup and add 1 to 2 tablespoons more brown sugar. You can also stir in a little pineapple juice for a fruity touch.

How do I store leftovers?
Cool completely, then store in an airtight container for up to 4 days. Reheat in a 375°F oven for 8 to 10 minutes, or pan warm with a splash of water and extra sauce. If you want another cozy option for the week, check out my hearty Chicken Sopas.

Can I grill instead of bake?
Absolutely. Medium heat, frequent basting, and a quick hot sear at the end. But this oven method is here for rainy days and apartment living.

What can I serve with it?
Garlic rice, pickled atchara, and a fresh tomato-onion-calamansi salad. If you are into Filipino flavors like this, you might also enjoy my creamy coconut twist in Filipino Chicken Curry.

Ready to Bake and Feast

If you have been craving big BBQ flavor without standing over a grill, this filipino chicken bbq oven recipe brings it home. It is sweet, smoky, and tangy, with crisp edges and juicy centers. The marinade is simple, the steps are clear, and the results taste like a weekend treat any day of the week. For more oven inspiration, you can cross-check methods with this helpful guide from Panlasang Pinoy, Oven Roasted BBQ Chicken Recipe – Panlasang Pinoy. Now grab that sheet pan, heat the oven, and enjoy your new go-to dinner.

Print Recipe