Filipino-Style Barbecue Chicken - Food Wishes
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- เผยแพร่เมื่อ 8 มิ.ย. 2024
- Learn how to make what is the best barbecue chicken you've probably never had. The secret ingredient is banana ketchup, which I’m going to show you how to make also, and that alone makes watching this video more than worthwhile. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/840...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Filipino-Style Barbecue Chicken, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Judging from the comments here, Chef, I’m pretty sure the Philippines will soon make a commemorative stamp with your picture on it! You have Filipinos on here in tears with joy.
“I actually teach people how to cook things!” Chef John
PURE GOLD quote!
Amen
“Or use banana peel vinegar if you have it. Which you don’t “ 😂 chef John is a national treasure. Definitely trying this recipe soon
I heard that too. Banana peel vinegar, lol
He should do a survey everytime he says that in a video to see if people do have that item. If people answer honestly, i guess it'd be 99.9% dont
Vinegar and oyster sauce is also the shit you'll be eating like a manong
You made. Banana Ketchup. From Scratch. You absolute legend.
Edit: And the Sprite. Just like my dad marinates. Truly a proper Pinoy recipe.
You made . Banana Ketchup . From Scratch . You absolute legend .
Edit : And the Sprite . Just like my dad marinates . Truly a proper Pinoy recipe .
Second this comment. The 7 up really is an indispensable part of this recipe. Never tried patis with this, that sounds bomb though.
real
I'm a filipino and I thought this was pretty simple. I did not expect you'd actually make the banana ketchup from scratch when even I don't know how to. Well done as always chef John!
I don't think even filipinos ever made homemade banana ketchup, lol. To make real filipino, ditch the green rice and lime (never seen a lime in the Philippiines). Just white or if you want, fried garlic rice, and some calamansi.
@@magicalhats Never seen a lime in the Philippines? Have you never heard of calamansi limes??
@@magicalhats I suspect Chef John could not find calamansi here in the US. You'd probably need to order it to get some.
@@janetseidlitz5976 even the seafood city won't always have calamansi, it's very seasonal
So you can buy banana ketchup in store in the Phillipines?
Nothing speaks summer living in the Philippines more than stopping somewhere with your motorcycle next to a barbecue stand in the afternoon, buying two sticks of nice pork and a softdrink. Thank you, Chef John.
And for me born in the Philippines and growing up in California, the same scenario, listening to a Beach Boy song in Malibu.
I’m Filipino and I think this is barbecue gospel. Dark meat, soda and fundamental grilling technique. So glad I don’t need to make banana ketchup from scratch.
I see Chef John make Filipino food, I click. But what I didn't expect is for him to make actual banana ketchup from scratch and get it all right. Amazing!
I knew you were gonna do Filipino food justice from the start, but the Sprite really was the cherry on top. I know this video would get my Lola’s seal of approval!
he used 7up
@@GrillingwithGrove it's still lemon-lime soda
@@GrillingwithGrove òpoiĺilllllllllllllpplllpoppllpppl
@@exgeeinteractive No... 7-Up is the ONLY acceptable ingredient in Filipino Satti.
As a Hispanic American Philippino food and culture absolutely hits home as another tropical part of the world massively influenced by Spanish colonialism. Lots of similar flavor profiles and just enough different from being Asia instead of the Caribbean or South America to be new and exciting every time I see a new recipe! Thank you for sharing Chef John and to all the Phillipino friends in the comments give me a recipe I should look up please!
Look for these recipes on TH-cam...
1. Sisig
2. Beef Tapa
3. Chicken Adobo
4. Leche Flan
5. Kaldereta
@@bobbyalexanderdatingaling Thank you! Funny that some of those are the same spanish names I'm familiar with but likely have some ingredient or technique I wouldn't associate with the name. Will be cooking soon!
@@unamericano , yeah, you're correct. I'm Filipino living in the US now. Filipino flan is very different from the flan in the US.
Sisig should be similar to Mexican Carnitas, I think. That's why I'm recommending it. Filipinos normally eat that with rice, but maybe you can put it in a tortilla wrap. :)
I made this today for Father’s Day and it came out amazing. The Dad’s and other guests were delighted. Thank you Chef for helping me make another Delicious meal.
Dear Chef John,
I've been a follower of youe channel since forever thinking one day you will make me proud as a Filipino. Dreams do come true. 😭
No, gentle readers, you MUST use the 7-Up. In the many different barbecues I have tried in my lifetime, the best ones always used 7-Up. And if you want the "real deal" banana catsup, look for the Jufran brand. Thanks Chef for bringing this recipe!
I was thinking a combo of lemonade and seltzer?
@@hope5360 that might work. As long as you get the fizzy carbonated bubbles, lemon, and sugar in there you’ll be fine.
“gentle readers” ... lol lol lol
One of the more impressive things about Jon's channel is he's been at this literally over a decade (check the video backlog it goes back to 09 IIRC) and he keeps finding new recipes and techniques to try. I wonder if the research process is very laborious
Banana ketchup is the best thing, ever. Someone I knew sent me a bottle of it once. It's so good on just about everything, from fries to fried chicken.
My Filipino wife appreciates how authentic your Filipino barbecue is. Good job.
Wow! I didn't expect this! I'm filipino and I didn't expect you'll feature something filipino and didn't expect you'll make a banana ketchup from scratch! We just buy our banana ketchup from the grocery. 😅 But good job! 👍
But he just showed you how to do it from scratch...
Folks, if you can't/don't like fish sauce, dissolve 2-4 small anchovy filets in a tbls of olive oil in a small skillet & use that , gives it umami flavor
Back in the early 80s as a kid, I used to get these at the Barrio Fiesta in Stockton along with family gatherings. It’s the main food next to the lechon for summer cooking. Since I moved away joining the Marines and going to college thereafter, I always reminisce about this. I had no idea how to make this. Thank you. Now my kids can experience this.
omg! I remember going downtown to the Filipino Plaza for the Barrio Fiesta and the Asparagus Festival, too! I've moved as well but will always remember those hot hot summers in the 209.
@@staceylane8660 It's over. They tried one year to bring it back. So sad.
I think it was my grandmother who told me that the 7-up/Sprite makes the meat juicy and tender.
I just had this 3 days ago, bought it from my favorite barbeque place, along with pork, chicken liver, and gizzard barbeque. Same sauce. Perfect on top of garlic fried rice. 👌
The width of Chef John's culinary repertoire is just astounding. Now you even tell how to make something as regionally endemic as banana ketchup. I wonder how many people inspired by you into pro chef, or at least upgrade themselves to pro home cooks.
I'm from Hawaii and amazed at his dynamic versatility. Pinoys are some of my best friends and this chicken looks great, worthy of my Maui bradas
For the lime, if you have access to some Philippine Lime or "Calamansi" you should definitely use that. It has a very strong kick to it but the sourness is definitely the best part of it we use it in alot of our seasoning for grilling and even as a condiment or "sawsawan" for grilled meat especiallymixed with some soy sauce.
How about Calamondin? I know a dude in Florida with a tree
@@deathpyre42 All lime is fine. Or you can use white vinegar if you are desperate enough.
The point is some fresh sour/acidity taste
@@deathpyre42 yeah you can use that
Your comment has my mouth watering lkl
@@deathpyre42 I've tried to nail this down...I'm 80% sure Kalamansi and Calamondin are the same thing.
I tried this dish tonight. I did not have any 7up so I used some mango lemonade I had and it was so good. Everyone absolutely lived it.
This reminds me of the late Anthony Bourdain cause he loved Filipino food and believed it would be the next big thing in America. I’m not Filipino but I believe the world could use more Filipino food.
I agree. Filipino bbq, lumpia, and pancit! I live in the Boston area and recently visited my Filipino “family” ( my family sponsored their immigration to the US back in the 60’s and we’ve been like family ever since) who now live out in Southern California and I was surprised how many Filipino restaurants they had. We need some on the east coast!
Too much pork.
@@Rat-mk6fk Go to the south and eat with the Moro. Heavy Muslim populace with lots of chicken, beef, fishand goat meals. Tulaytom, satti, pastil and kurma are their heavyhitters
@@lipstickzombie4981 I don't eat Halal. I'm Christian.
Never expected you'd make a Filipino dish here. Thanks Chef John!
We made this tonight, Chef John. It is one of the best dishes we've eaten, chicken or otherwise. I admit that I was skeptical of the banana ketchup. On its own, it doesn't taste all that great, but transforming it into a mopping sauce makes angels sing.
Incidentally, we had no bananas on hand, black or otherwise, but a jar of baby food banana (seriously) is a fine substitute.
Wow ! Chef John. You nailed the banana ketchup recipe. Growing up, banana ketchup is part of our culture as you see a bottle of Jufran from every household’s dining table. I followed your recipe and it tasted very similar to Jufran. I have no clue how this ketchup is made until I watched your video. I appreciate you sharing Filipino cuisine to the world. Mabuhay!
When I was looking it up, the banana ketchups I found had Bell pepper, but not tomato. Is that uncommon?
I just checked out your healing channel awesome content
@@MJFish Greeting! I think both red bell peppers and tomatoes contribute to the flavor and color 😀
@@TravelBreakthrough Thanks. Appreciate your time in checking. Stay tuned🥰
Wonderful timing Chef John. I just discovered this method of BBQing and have been planning to give it a shot. I found this from a fast food joint which skewered pork. A hat tip to the Filipino's for this wonderful BBQ sauce.
As a Filipino, I approve of this video!
You explained everything so well. I love listening to you. Thank you!
Chef John…mad respect to you sir.
Fine, Chef! I'll cook this weekend.
I'm so glad you are doing more international recipes and teaching us how to make some of the ingredients/sauces/marinades. Also a big thumbs up for the use of fish sauce. It does smell strong but cooking transforms it. I like the Red Boat brand from Vietnam.
It's a Filipino recipe. He should have used Patis, the Filipino fish sauce.
@@davidkuhns8389 oh for goodness sakes ... *it doesn't matter!*
Red boat is one of the few first press fish sauces available commercially, the best out there.
@@davidkuhns8389 Oh dude the disappointment you will have if you compare Filipino patis to even the wimpiest of Thai fish sauces. Even our export version of Datu Puti and Barrio Fiesta patis is an embarrassment 😔 Mabuti lang sa Wala. There's even news coming around that pleco is being used for the more unscrupulous sari-sari store versions.
@Lipstick Zombie True dat! Thai fish sauce brands make our Filipino brands taste like super watered-down versions 😢
Excellent job! Looks legit from my Filipino eyes! Good job making the banana ketchup from scratch! I'm sure it's healthier!
I just discovered banana ketchup at a new local Filipino resto last week! Went great with the spring rolls they made, like Vietnamese style crispy spring rolls. Awesome. Thanks chef John!
This looks and sounds amazing, and I will be making this soon. I love that you're moving into different international flavors in marinade/basting ideas, because I've been wanting to grill more lately without doing the same old thing.
I do hope you tackle our other versions of Filipino barbecue Chef John. We also have inasal (Lemongrass chicken barbecue) and Zamboanga satti which are regional specialties aside from the traditional inihaw that you made for this vid.
You're the boss, of whether or not we use fish sauce
Chef John, I am the fan who has never commented on your videos, but sings your praises to anyone who will listen. Your Guinness stew, stroganoff, etc, are staples in my home and have been for years. You have been such a huge influence on me for nearly a decade.
I made the Filipino bbq this week. “Just like Enrique Iglesias I DID know when to baste this.” Thanks to you of course.
My family went nuts in the best way possible and now I know how to make banana ketchup, which I never thought I would even attempt.
Thank you for the years of amazing content and all the lessons you have taught me.
I’m so happy!!! Thanks chef John!
I love it when he throws in that turmeric-cures-everything joke. I mostly just add it to Thai yellow curry to make it more yellow.
And I agree with fish sauce. It’s the nastiest, most pungent thing on its own (I’d rather do shots of Worcestershire sauce), but add it to other things or even just some sugar and it’s amazing.
Worcestershire sauce _is_ just fish sauce plus some other things that I don't remember.
I will try to make this, it sounds amazing!
Love that there aren't weird ingredients used for the banana ketchup. I really like Red Boat fish sauce over others. It has a much better flavor overall.
Red Boat is more expensive but it is the smoothest, best-tasting and highest-quality fish sauce I have ever tasted.
You made everything excellently-- from the banana ketchup to the marinade to the charring to the eating.
Looks divine! Must try. Thanks.
This looks amazing - can’t wait to try it!
Authentic. Kudos to you!!!
That’s some fancy banana ketchup! Would definitely like that more than the bottled ones we have here in the Philippines. Ours, tbh, isnt that good. Just sweet and sour, not a lot of spices. I’d only recommend bottled banana ketchup if you’re in a rush or want authentic street food Filipino bbq but if you want a better version of that, I highly suggest chef John’s version.
Another addition, the best sauce of Filipino bbq is a mixture of soysauce, vinegar and calamansi (or lime if you dont have it. Add chili if you want it spicy. You’d think 2 sour ingredients is too much but they serve different purposes. The calamansi will add a fruity note to the sourness of the vinegar. You can skip the vinegar altogether.
I’ve always wanted chef John to give a take on a Filipino dish and this one did not disappoint and i was even more delighted that he actually made banana ketchup from scratch. It’s a nice touch for people like me that might not like how plain the generic banana ketchup in bottles are.
Have to agree! I grew up having store-bought banana ketchup and it always tasted too artificial and "chemically" or too flat and one-note so when given a choice I preferred the richer, more umami-laden tomato catsup more.
I was already impressed with the homemade banana ketchup, but then you made an authentic basting sauce with the fish sauce. Good job Chef Juan.
FYI - using sprite or 7 up not only adds flavour/sugar it’s the carbonisation from the fizzy bubbles of the soft drink/soda/pop that penetrates the meat and tenderises it. At least that’s what my uncles have told me. It really does make a big difference even my aussie husband has been using it for steak marinades.
The first time I saw 7up in a recipe was at a seafood market in Manila nearly 30 years ago. We picked the crabs and they cooked it up using Margarine (fake butter), chilli garlic and 7up. It was bloody delicious and I’ve used this recipe on other seafoods like shrimps (Aussies actually call them prawns), scallops and Moreton bay bugs (kind of like a small flat and more delicious lobster)
Thanks for showing us your very traditional take on filo bbq thai marinade works incredibly with Maryland chicken, pork butt or shoulde or my fave thinly sliced pork belly. I also LOVE that you included a recipe for banana ketchup that I can use GF soy sauce with and doesn’t have any msg or food preservatives! Will be trying this recipe this week but it’s very similar already to how I know it’s done. (Fish sauce makes sense!)
It's really good looking, surely delicious.
I’m Filipina. I’ve never attempted banana ketchup from scratch. You’re the real deal, Chef John! Have followed you for over a decade. Looking forward to more Filipino recipes on your channel.
This is really well made, Chef John. 😊 This recipe of yours is as authentic as it gets. You even made banana ketchup from scratch.
Excellent version! The mix of lemon and lime juice is the best thing you can do when you don't have any calamansi fruit, which tastes a bit like a combination of those two fruits, minus the bitterness. (And with the tiniest hint of saltiness.)
So yumm! Well done Chef John for attempting to make filipino chicken bbq. I’m a Filo- Aussie and believe it or not I haven’t tried making a banana ketchup from scratch 😅 I’ll definitely give this one a go! ✨
I follow all your recipes. So very well explained. Thank you
Thank you for giving this justice! Just love following your recipes and humor :)
Looks delicious
Thanks for the recipe.
Chef John... you are as original as some of your recipes.
I feel happy when I get a notification that you have uploaded a new video 🥰😘😍. Thank you very much for uploading the video. Your videos fill me with so much positive energy 🍓♥️🥰😍
Thanks I will try
I just took this recipe a step further, I marinated whole bone in chicken thighs for 24 hours, then a I cooked the marinade, made a roux, reduced down some heavy cream, along with the cooked marinade, and some fried mushrooms... Made an amazing sauce to smother the thighs in with some rice! I invented a recipe!
Thank you chef Jarn. I'll try this next weekend. Thank you Jarn.
Looks very healthy and yummy... Thank you for sharing...
Cannot wait to try this!
They look so delicious
I made this chicken today and it was spectacular! Thank you!
Love these skewers of succulent morsels of chicken. One of my favorites.
Wow! Just wow! Been learning from you chef for years now. First dish I made was the tomato bisk
This recipe looks fun and delicious.
Yey! thank you for featuring one of our classic. Im Filipino, never been so proud of our humble street grub!😍🥰
I asked my mom and aunts why they added Sprite (or coke depending on the meat) to grilled meats and she told me the main reason was to tenderize them. And yeah, just like the other comments here, street corner barbecue grills here in the Philippines are the best!
Salute to my favorite chef for making our filipino bbq chicken! you went beyond my expectation ,making your own banana ketchup
Look very delicious 🤤 😋
Looks yummy
Just made it. Turned out amazing.
extremely tasty . great recipe
Chef you've just summoned the Filipinos! 👍
Made this! It was fantastic! Served it over jasmine rice with diced jalapeños, green onions, parsley and diced grilled fresh pineapple basted with the banana ketchup. Its a recipe Im by putting in my treasured collection. Will definitely make it again. So moist and lots of flavor. Way to go Chef John!
There are lots of Filipino grocery stores in the Bay Area!! Thank you for the great recipe :)
I'm going to make this soon,looks awesome 👌
The guys from BBQ Pit Boys watching going "Write that down!" :D
That looks awesome... Definitely going to move up my short list! 👍
Looks nice. Def something ill try this summer. On chicken thighs ofc, much tastier
Its very simple but look like delicious and yummy 🤤🤤
Other versions of this Filipino marinade use pineapple juice, calamansi juice, or a combo of both. (Because these fruits grow more abundantly in the Philippines than lemons and limes.)
It's great that you went ahead and demonstrated how banana ketchup is made. For most folks who are always rushing, like myself, I go buy a bottle of commercially-made product from the neighborhood store when I make fried chicken and use that as a condiment or dip and the rest to mix into a Filipino-style spaghetti recipe which is more of the sweet side. Great video, as always!
John, all along I thought you had something against Filipino food and/or culture until finally this! I'm a big big fan of your cooking vlogs and have collected loads of your recipes. My favorite is your Peposo version. Thank you so much. Your next Filipino dish dive, adding your own twist to it as usual, should be the uniquely Filipino Kare-Kare (pronounced Kari-kari, which doesn't involved curry thus having no Indian or Pakistani influence but rather this dish has African origin)dish which simply employ red meat preferably oxtail as is the tradition in Filipino kitchens, pure undiluted and unseasoned peanut butter, fish sauce, lemon grass and other fundamental spices. Basically that's it and top the dish with veggies i.g. eggplant, string beans and bokchoy. Find model Kare-Kare recipes on TH-cam for reference. Best to you.
"something against Filipino food" Au contraire, Chef John put up an Adobo recipe (duck adobo) about ten years ago.
I learned something today. Looks delicious. Thanks Zaida Puerto Rico
I really want to make this now!
Amazing and Excellent
I’m half Filipino and I’ve never had barbecue like this before. I’m definitely going to try this. Thanks for sharing.
Chef John is the GOAT!
Looks delicious 🤗❤️
Hello! I enjoyed this recipe. It turned out great!! I have cooked a few other recipes and really love them.
Oh, this is my weekend menu!
I made this for dinner last night. It was delicious. Thanks.
I'm loving all these charcoal grilling vids!
Thank you for featuring Filipino food! 🥰