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CHICKEN AND PORK BARBECUE

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Chicken barbecue, or 'inasal', is a beloved dish in the Philippines, often enjoyed during gatherings and celebrations. It showcases the vibrant flavors of Filipino cuisine, combining tangy, sweet, and savory elements through marination and grilling. This dish has gained popularity beyond the Philippines, with variations appearing in different cultures, particularly in barbecue festivals.

Ingredients

  • ●chicken
  • ●soy sauce
  • ●calamansi juice
  • ●garlic
  • ●ginger
  • ●brown sugar
  • ●pepper
  • ●oil
  • ●onion
  • ●bay leaves
  • ●salt
  • ●vinegar
  • ●bamboo skewers
  • ●barbecue sauce
  • ●green onions
  • ●sliced tomatoes

Instructions

  1. 1Marinate chicken in soy sauce, calamansi juice, minced garlic, ginger, brown sugar, and pepper for at least 1 hour.
  2. 2Prepare a grill over medium heat.
  3. 3Thread marinated chicken onto bamboo skewers.
  4. 4Grill chicken for 10-15 minutes, turning occasionally, until cooked through and charred.
  5. 5Brush chicken with barbecue sauce during the last few minutes of grilling.
  6. 6Remove from grill and let rest for a few minutes before serving.
  7. 7Garnish with chopped green onions and sliced tomatoes.

Ingredient Alternatives

soy sauce

Healthier: coconut aminos

Cheaper: salt water

Coconut aminos provide a soy-free alternative with less sodium.

calamansi juice

Healthier: lime juice

Cheaper: lemon juice

Lime juice offers a similar acidity and flavor profile.

brown sugar

Healthier: honey

Cheaper: white sugar

Honey adds natural sweetness while maintaining moisture.

barbecue sauce

Healthier: homemade sauce

Cheaper: ketchup

Homemade sauce allows for control over ingredients and flavor.

Techniques

marinatinggrilling

Equipment

grillmixing bowlbamboo skewers
🌶️🌶️🌶️Lowsoy

Also Known As

InasalBarbecued Chicken

Pork barbecue is a beloved street food in the Philippines, often enjoyed during celebrations and gatherings. The dish showcases the country's love for grilled meats, marinated in a sweet and savory blend of flavors. Today, variations can be found globally, adapting to local tastes while maintaining the essence of the original recipe.

Ingredients

  • ●pork shoulder
  • ●soy sauce
  • ●vinegar
  • ●garlic
  • ●onion
  • ●brown sugar
  • ●black pepper
  • ●ketchup
  • ●pineapple juice
  • ●bay leaves
  • ●red chili flakes
  • ●salt
  • ●skewers
  • ●vegetable oil
  • ●lime

Instructions

  1. 1Cut pork shoulder into bite-sized cubes.
  2. 2In a large bowl, combine soy sauce, vinegar, garlic, onion, brown sugar, black pepper, ketchup, pineapple juice, bay leaves, and red chili flakes.
  3. 3Add pork cubes to the marinade, ensuring they are well coated.
  4. 4Cover the bowl and marinate in the refrigerator for at least 2 hours, preferably overnight.
  5. 5Soak skewers in water for 30 minutes to prevent burning.
  6. 6Preheat grill to medium-high heat.
  7. 7Thread marinated pork onto skewers, leaving space between pieces.
  8. 8Brush skewers lightly with vegetable oil.
  9. 9Place skewers on the grill and cook for 15-20 minutes, turning occasionally, until pork is cooked through and slightly charred.
  10. 10Serve with lime wedges on the side.
soygluten

Barbecue chicken has roots in American Southern cuisine, where it became a staple at cookouts and family gatherings. Traditionally, it showcases the art of grilling and the use of rich, tangy sauces that vary by region. Today, barbecue chicken is enjoyed worldwide, with numerous regional variations and adaptations, making it a beloved dish for gatherings and celebrations.

Ingredients

  • ●chicken pieces
  • ●barbecue sauce
  • ●olive oil
  • ●garlic
  • ●onion powder
  • ●paprika
  • ●black pepper
  • ●salt
  • ●honey
  • ●mustard
  • ●vinegar
  • ●cayenne pepper
  • ●smoked paprika
  • ●lemon juice
  • ●fresh herbs

Instructions

  1. 1Preheat grill to medium-high heat.
  2. 2Mix barbecue sauce, honey, mustard, vinegar, and spices in a bowl.
  3. 3Coat chicken pieces with olive oil and season with salt and pepper.
  4. 4Brush a generous amount of barbecue sauce mixture onto the chicken.
  5. 5Place chicken on the grill and cook for 5-7 minutes per side.
  6. 6Baste chicken with more sauce halfway through cooking.
  7. 7Cook until internal temperature reaches 165°F (75°C).
  8. 8Remove chicken from the grill and let rest for 5 minutes before serving.

Ingredient Alternatives

barbecue sauce

Healthier: homemade barbecue sauce

Cheaper: ketchup + spices

Homemade sauce can reduce sugar and preservatives.

chicken pieces

Healthier: skinless chicken

Cheaper: chicken thighs

Skinless chicken is leaner, while thighs are often more affordable.

Techniques

grillingmarinating

Equipment

grillmixing bowlbasting brush
🌶️🌶️🌶️Medium

Also Known As

BBQ Chicken
gluten-freedairy-free

Ingredients

  • ●2 lbs pork shoulder
  • ●1 cup barbecue sauce
  • ●1 tbsp brown sugar
  • ●1 tbsp apple cider vinegar
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1/2 tsp smoked paprika

Instructions

  1. 1Preheat your grill or smoker to 225°F (107°C).
  2. 2In a small bowl, mix together the brown sugar, apple cider vinegar, garlic powder, onion powder, black pepper, salt, and smoked paprika to create a rub.
  3. 3Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
  4. 4Place the pork shoulder on the grill or in the smoker, and cook for about 4-6 hours, or until the internal temperature reaches 195°F (90°C).
  5. 5During the last hour of cooking, brush the barbecue sauce over the pork shoulder.
  6. 6Once cooked, remove the pork from the grill and let it rest for 15-20 minutes.
  7. 7Shred the pork using two forks, mixing in any remaining barbecue sauce as desired.
  8. 8Serve the shredded barbecue pork on buns, with coleslaw, or as desired.

Equipment

grillsmokermeat thermometermixing bowlforks

Ingredients

  • ●4 chicken thighs
  • ●2 cups baby potatoes
  • ●1/4 cup barbecue sauce
  • ●2 tbsp olive oil
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp paprika
  • ●1/2 tsp dried thyme

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a large bowl, combine the baby potatoes with olive oil, garlic powder, onion powder, salt, black pepper, paprika, and dried thyme. Toss until the potatoes are well coated.
  3. 3Place the seasoned potatoes in a single layer on a baking sheet.
  4. 4In the same bowl, add the chicken thighs and pour the barbecue sauce over them. Toss to coat the chicken evenly.
  5. 5Arrange the chicken thighs on the baking sheet with the potatoes.
  6. 6Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
  7. 7Check the internal temperature of the chicken; it should reach 165°F (75°C).
  8. 8If desired, broil for an additional 2-3 minutes to caramelize the barbecue sauce on the chicken.
  9. 9Remove from the oven and let it rest for 5 minutes before serving.
  10. 10Serve hot, garnished with fresh herbs if desired.

Equipment

baking sheetlarge bowlmeat thermometer

Ingredients

  • ●4 chicken breasts
  • ●1 cup barbecue sauce
  • ●1 cup fresh pineapple chunks
  • ●1 tablespoon olive oil
  • ●1 teaspoon garlic powder
  • ●1 teaspoon onion powder
  • ●1/2 teaspoon salt
  • ●1/2 teaspoon black pepper
  • ●1/2 teaspoon smoked paprika
  • ●1/4 cup chopped green onions (for garnish)

Instructions

  1. 1Preheat your grill to medium-high heat.
  2. 2In a bowl, mix the barbecue sauce, garlic powder, onion powder, salt, black pepper, and smoked paprika.
  3. 3Coat the chicken breasts with the barbecue sauce mixture, ensuring they are well covered.
  4. 4Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
  5. 5During the last few minutes of grilling, add the pineapple chunks to the grill and cook until they are caramelized, about 2-3 minutes.
  6. 6Remove the chicken and pineapple from the grill and let them rest for a few minutes.
  7. 7Slice the grilled chicken and serve it topped with the grilled pineapple chunks.
  8. 8Garnish with chopped green onions before serving.

Equipment

grillmixing bowltongsmeat thermometer

Ingredients

  • ●1 pre-made pizza crust
  • ●1 cup cooked chicken, shredded
  • ●1/2 cup cooked bacon, crumbled
  • ●1/2 cup barbecue sauce
  • ●1 cup shredded mozzarella cheese
  • ●1/4 cup red onion, thinly sliced
  • ●1/4 cup fresh cilantro, chopped

Instructions

  1. 1Preheat your oven to 450°F (232°C).
  2. 2Spread the barbecue sauce evenly over the pizza crust.
  3. 3Evenly distribute the shredded chicken over the barbecue sauce.
  4. 4Sprinkle the crumbled bacon on top of the chicken.
  5. 5Add the shredded mozzarella cheese over the bacon and chicken.
  6. 6Top with thinly sliced red onion and chopped cilantro.
  7. 7Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
  8. 8Remove from the oven and let it cool for a few minutes before slicing.
  9. 9Serve hot and enjoy your barbecue chicken and bacon pizza.

Equipment

ovenpizza stone or baking sheetpizza cutter

Ingredients

  • ●4 cups cooked chicken, shredded
  • ●4 cups diced potatoes
  • ●1 cup barbecue sauce
  • ●1 cup shredded cheddar cheese
  • ●1/2 cup diced onion
  • ●1/2 cup diced bell pepper
  • ●1 tsp garlic powder
  • ●1 tsp paprika
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large mixing bowl, combine the shredded chicken, diced potatoes, barbecue sauce, diced onion, diced bell pepper, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly coated.
  3. 3Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
  4. 4Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
  5. 5After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  6. 6Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
  7. 7Once done, remove from the oven and let it cool for a few minutes.
  8. 8Garnish with chopped fresh parsley before serving.
  9. 9Serve warm and enjoy your barbecue chicken and potatoes casserole!

Equipment

9x13 inch casserole dishmixing bowlaluminum foiloven

Ingredients

  • ●4 chicken thighs
  • ●1 cup barbecue sauce
  • ●2 cups frozen French fries
  • ●2 tbsp olive oil
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp paprika
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper

Instructions

  1. 1Preheat your grill to medium-high heat.
  2. 2In a bowl, mix the olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
  3. 3Rub the spice mixture all over the chicken thighs.
  4. 4Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  5. 5During the last few minutes of grilling, brush the barbecue sauce over the chicken thighs.
  6. 6While the chicken is grilling, prepare the frozen French fries according to package instructions, either in the oven or deep fryer.
  7. 7Once the fries are cooked, remove them from the heat and season with salt if desired.
  8. 8Remove the chicken from the grill and let it rest for a few minutes before serving.
  9. 9Serve the grilled barbecue chicken with a side of French fries.

Equipment

grillmixing bowlbaking sheet or deep fryer

Ingredients

  • ●4 chicken breasts
  • ●2 cups mixed vegetables (bell peppers, zucchini, onions)
  • ●1/2 cup barbecue sauce
  • ●2 tbsp olive oil
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper

Instructions

  1. 1Preheat the grill to medium-high heat.
  2. 2In a bowl, mix the olive oil, garlic powder, onion powder, salt, and black pepper.
  3. 3Coat the chicken breasts with the olive oil mixture and let them marinate for 15 minutes.
  4. 4While the chicken is marinating, prepare the mixed vegetables by cutting them into bite-sized pieces.
  5. 5Toss the vegetables in a little olive oil and season with salt and pepper.
  6. 6Place the marinated chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked.
  7. 7During the last few minutes of cooking, brush the barbecue sauce over the chicken.
  8. 8At the same time, place the mixed vegetables on the grill in a grill basket or on skewers.
  9. 9Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
  10. 10Once the chicken is cooked through and the vegetables are done, remove them from the grill.
  11. 11Let the chicken rest for a few minutes before slicing and serving with the grilled vegetables.

Equipment

grillgrill basketmixing bowltongs

Ingredients

  • ●4 chicken breasts
  • ●1 cup barbecue sauce
  • ●2 lbs potatoes
  • ●1/2 cup mayonnaise
  • ●1/4 cup sour cream
  • ●1 tbsp Dijon mustard
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/4 cup chopped green onions
  • ●1/4 cup chopped celery
  • ●Salt to taste
  • ●Pepper to taste

Instructions

  1. 1Preheat the grill to medium-high heat.
  2. 2Season the chicken breasts with salt and pepper.
  3. 3Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
  4. 4During the last few minutes of grilling, brush the chicken with barbecue sauce.
  5. 5While the chicken is grilling, wash and peel the potatoes, then cut them into cubes.
  6. 6Boil the potatoes in salted water for about 15-20 minutes, or until tender.
  7. 7Drain the potatoes and let them cool.
  8. 8In a large bowl, combine mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper to make the dressing.
  9. 9Add the cooled potatoes, green onions, and celery to the dressing and mix well.
  10. 10Slice the grilled chicken and serve it alongside the potato salad.

Equipment

grillpotmixing bowlcutting boardknife

Ingredients

  • ●1 lb chicken breast, cut into 1-inch cubes
  • ●1 cup fresh pineapple, cut into 1-inch cubes
  • ●1/2 cup barbecue sauce
  • ●1 tbsp olive oil
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●8 wooden skewers, soaked in water for 30 minutes

Instructions

  1. 1In a bowl, combine the chicken cubes, barbecue sauce, olive oil, garlic powder, onion powder, salt, and black pepper. Mix well to coat the chicken evenly.
  2. 2Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
  3. 3Preheat the grill to medium-high heat.
  4. 4Thread the marinated chicken and pineapple cubes onto the soaked wooden skewers, alternating between chicken and pineapple.
  5. 5Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  6. 6Brush additional barbecue sauce on the skewers during the last few minutes of cooking for extra flavor.
  7. 7Remove the skewers from the grill and let them rest for a few minutes before serving.
  8. 8Serve the skewers warm, garnished with fresh herbs if desired.

Equipment

grillmixing bowlskewers

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