Filipino Chicken BBQ Oven
A delicious Filipino twist on BBQ chicken made easily in the oven, featuring a sweet, smoky, and tangy marinade for juicy chicken thighs and drumsticks.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 pounds chicken thighs and drumsticks Bone-in pieces stay juicier.
- 1/2 cup soy sauce
- 1/2 cup banana ketchup If unavailable, use tomato ketchup plus an extra tablespoon of brown sugar.
- 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 recommended.
- 2 tablespoons neutral oil For basting.
- 1 tablespoon oyster sauce Optional for extra depth.
- 2 tablespoons water
- pinch chili flakes For mild heat, optional.
Instructions
Marinating the Chicken
- Whisk together all marinade ingredients in a large bowl, adjusting sweetness or tang as desired.
- Pour about two thirds of the marinade over the chicken in a large zip bag or bowl and massage to coat.
- Save the reserved marinade in a covered container in the fridge as your basting sauce.
- Marinate for at least 30 minutes, but preferably 6 to 12 hours, or up to 24 hours for best flavor.
Baking the Chicken
- Preheat your oven to 425°F and position a rack in the upper third.
- Line a sheet pan with foil for easy cleanup, and place a wire rack on top if available.
- Arrange marinated chicken on the rack, shaking off extra marinade, and do not crowd the pieces.
- Roast for 20 minutes.
- Brush with reserved basting sauce and flip the chicken pieces, then brush again.
- Roast for another 10 to 15 minutes or until the internal temperature reaches 165°F.
- Turn on the broiler to high for the final 2 to 3 minutes to achieve caramelized edges, watching closely to avoid burning.
- Rest the chicken for 5 to 10 minutes before serving.
Notes
For a glossier finish, incorporate a teaspoon of oil into the basting sauce. Leftover chicken can be stored in an airtight container for up to 4 days.