Filipino BBQ Chicken
Tender chicken thighs are marinated in a sweet, savory, and slightly spicy blend of chili sauce, tamari, ginger, and garlic, then grilled until caramelized and juicy. Served over crisp baby lettuce with fresh cilantro, green onions, and red onion, these Filipino-inspired BBQ chicken skewers are packed with bold flavor and perfect alongside sticky rice. It's an easy, crowd-pleasing meal that brings vibrant, fresh ingredients to the table.
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Ingredients
- 2 1/2 lb boneless and skinless chicken thighs, cut into 1″ pieces
- for chicken bamboo skewers
- 1/2 c sweet chili sauce
- 1/4 c unseasoned rice vinegar
- 3 Tbsp tamari
- 2 Tbsp sriracha
- 2 Tbsp sesame oil
- 2 garlic cloves, minced
- 3″ fresh ginger, grated
- 1/4 c green onions, chopped on a diagonal
- 1/2 c cilantro leaves
- 1 lb baby lettuce mix
- 1 small red onion, thinly sliced
- to serve sticky rice
Instructions
Step 1
To make the marinade, in a blender, combine the sweet chili sauce, rice vinegar, tamari, sriracha, sesame oil, garlic, and ginger. Blend until smooth.
Step 2
In a plastic bag, add in chicken and marinade. Refrigerate for an hour
Step 3
Heat a grill pan over high heat.
Step 4
Thread 4 - 5 chicken pieces on a bamboo skewer
Step 5
Spray the grill pan with a non-stick cooking spray. Cook the chicken through and turn them on each side once. It should take about 8-10 minutes.
Step 6
On a platter, group a pile of baby lettuce mix, cilantro, and red onions. Transfer the skewers on top of the baby lettuce mix. Sprinkle green onions over the chicken skewers. Serve with sticky rice.
Step 7
Serve immediately!