Pinoy-style Chicken Barbecue

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January 4, 2026 | 10:50am

MANILA, Philippines — We Filipinos love chicken — more so fried, roasted or grilled chicken. It is so much a part of our culinary lifestyle, be it traditional or contemporary innovations. It only varies in the kind and style of marination we give it.

It pays to know an easy way to marinate, store, and cook, say, chicken barbecue, because it can come in handy when unexpected guests suddenly visit you in the house and stay for either lunch or dinner. We can also earn a little extra money by selling it frozen or cooked.

This recipe of U.S. Chicken BBQ Pinoy-style by chef Jackie Ang Po will come in handy because it is so good your guests will really enjoy them and, when you do decide to sell them, expect your customers to call you again for fresh new orders.

Chef Jackie, who developed this recipe for the U.S. Poultry-preneur series of USAPEEC, finds chicken quarter legs to be the most versatile, cost efficient, healthy, and delicious parts of the chicken to work with. This part is especially good for barbecue, as it is tender and absorbs flavors well.

U.S. Chicken BBQ Pinoy Style

Ingredients:

4 pcs. U.S. Chicken Leg Quarters

2 tbsps. oil

1/3 cup liquid seasoning

1/3 cup soy sauce

1/3 cup peanut butter

1/3 cup brown sugar

1 1/2 cups banana ketchup

2 tbsps. calamansi juice

2 pcs. siling labuyo

Procedure:

1. Mix together all barbecue sauce ingredients. Divide into two portions.

2. Marinate chicken in one portion for 24 hours. Skewer them in barbecue sticks and freeze. Sell frozen or grill when ready to cook.

3. Cook the other portion of the sauce in a saucepan and serve on the side as barbecue sauce.

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