This Filipino bbq is a family recipe passed on from my mom, and it’s super delicious and easy to make! If you love grilling, this one is definitely for you. It truly is an easy Filipino bbq recipe, the hardest part is remembering to make the marinade the night before.
When I asked my parents for this recipe, they didn’t give me any exact measurements. They’ve made it so many times that they don’t actually measure the ingredients and it always turns out amazing. That definitely takes skill! I’m almost at that point, but I’ve also put in the work of figuring out the best proportions that make this BBQ stand out.
You will notice that this recipe specifically calls for chicken thigh or pork butt or shoulder. You can pretty much use this same marinade with any meat, but it’s going to be so much better with fattier cuts. You also want to make sure to slice thinly so that it cooks quickly and doesn’t burn since this recipe uses sugar as a sweetener.
When you set out to grill the skewers, don’t forget to take that leftover marinade with you! You’ll want to re-coat the meat with a brush a few times while it’s grilling.
Filipino BBQ
Ingredients
- 3 cloves minced garlic
- 1/4 cup white vingar
- 1 can 7up
- 3/4 cup soy sauce
- 1 cup brown sugar
- 1-2 lemon slices
- 2 lb chicken thigh or pork butt or shoulder
Instructions
- Mix all ingredients besides the meat together in a large bowl, set aside.
- Thinly slice the meat, then mix it into the marinade mixture. It's best to cover and let this sit in the fridge over night but you can take it out as early as 2 hours.
- Add meat to skewers and grill until meat is thoroughly cooked to 165 degrees.
