Filipino-Style Barbecue Chicken - Food Wishes

[@wat5713]

We used this recipe. Grilling is troublesome, but overall it was worth it. My Filipino wife said "Thank you. This was 100% spot on. I can't get Filipino barbecue here in upstate NY, because I'm from California. So you really took me back to a place of joy." Except for making the Banana Ketchup. she ended up getting a bottle of banana ketchup :D

[@Dan-yw9sg]

“I actually teach people how to cook things!” Chef John PURE GOLD quote!

[@TravelBreakthrough]

Amen

[@JonManProductions]

You made. Banana Ketchup. From Scratch. You absolute legend. Edit: And the Sprite. Just like my dad marinates. Truly a proper Pinoy recipe.

[@4x4games]

You made . Banana Ketchup . From Scratch . You absolute legend . Edit : And the Sprite . Just like my dad marinates . Truly a proper Pinoy recipe .

[@martinehipolito6284]

Second this comment. The 7 up really is an indispensable part of this recipe. Never tried patis with this, that sounds bomb though.

[@catedoge3206]

real

[@denden6575]

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!

[@magicalhats]

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.

[@LOTGx]

@@magicalhats Never seen a lime in the Philippines? Have you never heard of calamansi limes??

[@janetseidlitz5976]

@@magicalhats I suspect Chef John could not find calamansi here in the US. You'd probably need to order it to get some.

[@elevate32767]

@@janetseidlitz5976 even the seafood city won't always have calamansi, it's very seasonal

[@ShadyShadok]

So you can buy banana ketchup in store in the Phillipines?

[@liveleandro]

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.

[@rockyxbautista]

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!

[@GrillingwithGrove]

he used 7up

[@exgeeinteractive]

@@GrillingwithGrove it's still lemon-lime soda

[@mariamoser6219]

@@GrillingwithGrove òpoiĺilllllllllllllpplllpoppllpppl

[@techtard829]

@@exgeeinteractive No... 7-Up is the ONLY acceptable ingredient in Filipino Satti.

[@kimberlyrobinson3992]

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.

[@d.j.grimes3489]

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.

[@JadeMythriil]

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.

[@deathpyre42]

How about Calamondin? I know a dude in Florida with a tree

[@bocahdongo7769]

@@deathpyre42 All lime is fine. Or you can use white vinegar if you are desperate enough. The point is some fresh sour/acidity taste

[@nunyabiznes33]

@@deathpyre42 yeah you can use that

[@rajs7876]

Your comment has my mouth watering lkl

[@mitchyoung93]

@@deathpyre42 I've tried to nail this down...I'm 80% sure Kalamansi and Calamondin are the same thing.

[@fightingmink]

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.

[@staceylane8660]

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.

[@fightingmink]

@@staceylane8660 It's over. They tried one year to bring it back. So sad.

[@onocoffee]

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!

[@hope5360]

I was thinking a combo of lemonade and seltzer?

[@opwave79]

@@hope5360 that might work. As long as you get the fizzy carbonated bubbles, lemon, and sugar in there you’ll be fine.

[@marybethleib8286]

“gentle readers” ... lol lol lol

[@gvnthercentralperk8583]

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. 👌

[@adammorris9008]

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.

[@nichompolas]

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.

[@chickie3376]

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!

[@Rat-mk6fk]

Too much pork.

[@lipstickzombie4981]

@@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

[@Rat-mk6fk]

@@lipstickzombie4981 I don't eat Halal. I'm Christian.

[@chinoyhealingfoodstravels8888]

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!

[@MJFish]

When I was looking it up, the banana ketchups I found had Bell pepper, but not tomato. Is that uncommon?

[@TravelBreakthrough]

I just checked out your healing channel awesome content

[@chinoyhealingfoodstravels8888]

@@MJFish Greeting! I think both red bell peppers and tomatoes contribute to the flavor and color 😀

[@chinoyhealingfoodstravels8888]

@@TravelBreakthrough Thanks. Appreciate your time in checking. Stay tuned🥰

[@kiir0whei23]

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. 😭

[@jaredgolian98]

“Or use banana peel vinegar if you have it. Which you don’t “ 😂 chef John is a national treasure. Definitely trying this recipe soon

[@mattc825]

I heard that too. Banana peel vinegar, lol

[@JonZiegler6]

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

[@theblacktide9474]

Vinegar and oyster sauce is also the shit you'll be eating like a manong

[@stevelogan5475]

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

[@TheMatrix0022]

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.

[@nancyeaton731]

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.

[@davidkuhns8389]

It's a Filipino recipe. He should have used Patis, the Filipino fish sauce.

[@SuzanneBaruch]

@@davidkuhns8389 oh for goodness sakes ... *it doesn't matter!*

[@AP-dd3xp]

Red boat is one of the few first press fish sauces available commercially, the best out there.

[@lipstickzombie4981]

@@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.

[@sola2625]

@Lipstick Zombie True dat! Thai fish sauce brands make our Filipino brands taste like super watered-down versions 😢

[@crystalkring]

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! ✨

[@msmaupin]

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!

[@melanieshannon122]

When I was in PI, there was lumpia and "barbeque" on the street. Fantastic! I've never had anything quite like the Q.

[@TheTinkerersWife]

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.

[@darwinkius]

Red Boat is more expensive but it is the smoothest, best-tasting and highest-quality fish sauce I have ever tasted.

[@aboogie2794]

Excellent job! Looks legit from my Filipino eyes! Good job making the banana ketchup from scratch! I'm sure it's healthier!

[@desivillasonntag]

I'm a Filipino and I'm so happy that you've made a recipe for our food. I'm going to start making my own banana ketchup from now on. Thank you! 🤗

[@CruzR1111]

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!)

[@carloascano662]

Chef John…mad respect to you sir.

[@tachiebillano6244]

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.)

[@tachiebillano6244]

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.)

[@nightwing4065]

Chef you've just summoned the Filipinos! 👍

[@rafaelperalta1676]

This is really well made, Chef John. 😊 This recipe of yours is as authentic as it gets. You even made banana ketchup from scratch.

[@r.gabrielocot4253]

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 KZbin for reference. Best to you.

[@frankkolton1780]

"something against Filipino food" Au contraire, Chef John put up an Adobo recipe (duck adobo) about ten years ago.

[@conradsmithlacsina4166]

You made everything excellently-- from the banana ketchup to the marinade to the charring to the eating.

[@Gerisheng]

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.

[@adonai2me]

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.

[@deenz1981]

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.

[@AllNaturale11]

You explained everything so well. I love listening to you. Thank you!

[@robdeso5907]

Chef John, you haven't had filipino bbq until you get their spicy vinegar to dip the bbq meat in. Its a must have with the bbq. Look up Spicy filipino vinegar, the brand is Datu Puti, and its the spiced one with the hot green chilies in it.

[@geov3138]

right. Whenever I'm in the US, the condiments for Filipino food are always sweet and sour sauce. We don't really use that in the Philippines. We like sour and spicy dips

[@dreckman69]

I will try to make this, it sounds amazing!

[@kerryblackburn7850]

You're the boss, of whether or not we use fish sauce

[@chicmerify]

Salute to my favorite chef for making our filipino bbq chicken! you went beyond my expectation ,making your own banana ketchup

[@arunramachandran5012]

Wow, what a legendary recipe! And hats off to you and to Filipino (Pinoy?) cuisine. I honestly feel it is so under-discovered and under-appreciated. Looking at the basting sauce and the technique, I wonder if this would be a great way to cook ribs or whole smoked chicken? The smoke flavor and crust from the low and slow American BBQ cooking would only boost the flavors and the basting sauce and marinade with its sugar content and deep tropical and Eastern flavors should support either dish really well as it gets slowly smoked.

[@richrebs950]

Pinoy bbq sauce in used to marinate and baste all types of meat.. so go ahead and try it on ribs and whole chicken

[@Gaspar314]

Try it with pork belly. Even better than the chicken.

[@connieaquino1062]

Chef John... you are as original as some of your recipes.

[@ginag17]

You can buy banana ketchup in most Bay Area supermarkets. Used to get them at our local Luckys & Safeway. This bbq recipe is geared more towards pork. Try and find a recipe for Chicken Inasal now you are taking a burst of flavors. It’s an Ilonggo/Negrense type of cooking that was made famous by a fast food restaurant called Mang Inasal.

[@livelaughloaf519]

Im considering barbeque recipes for fathers day and this came up just in time! If only my dad wasn't allergic to bananas haha

[@dee_lulu]

Whenever we're out of banana ketchup my mom just use regular tomato ketchup and add the same ingredients chef john mentioned.

[@hyewon9524]

You can not include banana. It will barely make a difference in taste. Probably add more sugar

[@zucchinigreen]

Maybe try pumpkin. A lot of Caribbean-style ketchup has pumpkin as a base, it won't be as fruity, but definitely interesting lol.

[@LiveLoveLaugh22]

Hi, so today I’m making your falafel, Greek tzatziki sauce and pita bread recipe… Many thx for sharing your talent. 🤗 Can’t wait to try this one….

[@jenxycusper]

My Filipino wife appreciates how authentic your Filipino barbecue is. Good job.

[@barbarareyes3005]

hi chef John it is nice to see that you decided to do Filipino barbbq and honestly we never make banana ketchup from scratch you were the first to make this on social media... and thanks for that... we just eat meat or everything dry food with this ketchup... lol we use this too in making Filipino spaghetti and or Jollibee style spaghetti...😋😋😋😍😍😍😂😂😂

[@lipstickzombie4981]

It's our substitute to tomato sauce in some of our dishes as well. Everyday Afritada and menudo comes to mind.

[@ruthie8887]

I recommemded you to cook Filipino Dynamite. Its a good beer snack and another version of Lumpia. Great for parties or watching sports with your friends.

[@jupiterwilkymay5161]

the subtle build to the 7Up reveal was as they say...*chef's kiss

[@theresahaines2647]

I’m half Filipino and I’ve never had barbecue like this before. I’m definitely going to try this. Thanks for sharing.

[@quackwoofjav]

Wow! Just wow! Been learning from you chef for years now. First dish I made was the tomato bisk

[@vjm3]

My best friend and I went to college together. He doesn't really talk alot about his Filipino background, but as my bro I always try to do little things like this. Once he made me some soy sauce chicken and it turned out amazing. I want to try making this. I wonder what he'll say when I mention "Yeah I saved some of the banana ketchup for the grill layering." He'll probably look at me like I'm an alien.

[@OptimusWombat]

If the marinade isn't thick enough to use as a basting sauce, then just simmer it over your stove to reduce. Plus the added benefit of killing off any stray microbes left behind by the chicken.

[@joekokasko2486]

Just made your Filipino barbecued chicken, delicious as all your recipes. If your gig as a comedian doesn’t work out, you may be able to make it as a chef,

[@dapurmukbang]

Its very simple but look like delicious and yummy 🤤🤤

[@Rm0544]

Love these skewers of succulent morsels of chicken. One of my favorites.

[@WinstonRommelVargas]

One other thing. Im a Filipino and this is my first time watching someone cook banana ketchup. Im definitely gonna cook some.

[@ktfitz4604]

Cannot wait to try this!

[@terrymyers699]

Reminds me of my Navy days and my times in P.I. There was a street cart in Olibgapo, on Magsaysay Drive, and they were my go-to for late-night snacking after clubbing. Good stuff!

[@Bedlam83]

Definitely going to make this this summer. We need that rice recipe, chef! :D

[@commonsense2680]

I've never seen Banana Ketchup before, finally a different blend of ingredients and it looks great although I have not tried it yet. Looks great and as usual I love your videos. Have you won any awards for your cooking videos?

[@Megazoid-my7cp]

Papa and UFC are the best brands of banana ketchup you can buy. However, authentic philippine barbecue use pork meat for that marinade. if we barbecue chicken, most common is the quarter cut without removing the skin. the marinading recipe is inasal style.

[@PDXTundra]

Bottled banana ketchup is pretty good, but after watching you make it from scratch I won’t be buying it anymore! That color of the chicken is dreamy. Thanks, Chef John!

[@lilliputlittle]

That is so going on the new grill! The ingredients/steps are very similar to some of the huli-huli (turn, turn) grilled chicken recipes that I've seen.

[@feffe4036]

Looks nice. Def something ill try this summer. On chicken thighs ofc, much tastier

[@Askharr]

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.

[@trinisuprazee]

Just made it with my wife and it came out phenomenal so tasty will need to find a bottle of banana ketchup to speed up my process

[@giancarlovelandrez3413]

the banana ketchup works well with worcestershire sauce when mixed. If you make a lot of banana ketchup, you can make a Filipino style spaghetti sauce.

[@timhopper389]

Ive been barbecuing wings for years just sprinkling them with lemon pepper and then drizziling them with grapefruit juice as they cook. You get the flavor of the chicken through the other flavors unlike a lot of heavy sauce recipes. When I saw this pop up I knew I wanted to try those new flavors. Those chicken thighs are going on the grill tomorrow!!!

[@zaidacrechel4459]

I learned something today. Looks delicious. Thanks Zaida Puerto Rico

[@kickassssnation027]

I actually like Spicier Banana ketchup so the cayenne actually works. The ketchup has been used in a lot of BBQ recipes. I use it on pork belly to grill on. Along with a lot of garlic, soy sauce, brown sugar and a lot of black pepper and some citrus fruit.

[@bustaubie]

Chef John is the GOAT!

[@pvoshefski]

It's really good looking, surely delicious.

[@djc6]

Hahaha 711 up in Filipino barbeque is a classic! And you made banana catsup which is very popular in our country! Amazing! Thank you chef!

[@colleenkresoja2626]

I made this chicken today and it was spectacular! Thank you!

[@robdeso5907]

I've been saying for years now that filipino bbq is the best bbq. The first filipino that opens a street vendor in manhattan selling bbq pork and chicken kebobs with spicy vinegar and garlic rice will take over NYC street vendor scene.

[@SheysKitchen]

Thank you for featuring Filipino food! 🥰

[@Bacchusmbt]

Too many ingredients and steps for me, but it looks delicious. I’ll order from my local Filipino restaurant 😁👍

[@boredmom3287]

I follow all your recipes. So very well explained. Thank you

[@LauraCourtneyette]

This looks amazing - can’t wait to try it!

[@CyrusBluebird]

The Romans & Greeks had fish sauce, it's just called "garum". You can still find modern ones in the Mediterranean mind

[@WinstonRommelVargas]

Authentic. Kudos to you!!!

[@aaronlunzmann6534]

Should get a 26” weber kettle. You’ll be shocked by how well it BBQs and smokes. Thanks for all the entertainment and recipes.

[@LelouDX]

This recipe would have been fine with some UFC or Jufran but I appreciate the extra effort Chef John made in order to make banana ketchup.

[@danielchilcutt6471]

Chef John thank you for this recipe; I make it often but I must ask, still no green chile rice salad recipe? You tease!

[@coolrecipe7227]

Cool! Good luck in the development of the channel!

[@vonnabeabe3098]

Enrique Iglesias is Filipino too so good job chef John!

[@mrpanicattack6688]

Wow, you made your own banana ketchup 🔥👏

[@ddtex4954]

Chef John lived in the SF Bay Area. Of course he's going to correctly make Filipino food.

[@AlanBetancourtArredondo]

A good option if you want to taste this and don't have a grill like myself, I cooked the chicken skin side down first until crispy in a skillet, then flipped them and added more of the marinade liquid (also added some chopped red peppers and shallots I had) and placed the skillet in the oven and then did the basting process just like if it was in the grill, maybe is totally another dish but this banana ketchup will do his magic no matter how you cook it I promise you.

[@tastingwithsuh]

I really want to make this now!

[@loucleveland2448]

I've been following you for years, but you keep surprising me! I'm so glad you are out there inspiring us food lovers. Only problem. I keep looking, but I can't find a You Tube button to Triple Subscribe! Regards from Denmark Chef John 🙂

[@nanaynamin9376]

Wow just now thinking about banana ketchup you have gave an excellent idea chief thank you for sharing sharing your recipe ☺️ i love to try it by tomorrow

[@anonymousgenre]

The authentic bbqs are made of small slices pork and a single dice of pork belly at the bottom of a bamboo skewers. dipping is spicy vinegar . side is white steam rice. way better than the chicken bbqs.

[@pjaygutierrez1407]

Amazing! 🇵🇭 🇵🇭🇵🇭. Props for making the banana ketchup from scratch!

[@sabby3525]

thanks for featuring this Chef John!

[@groundedunorthodoxy8000]

Bringing it to the next level means making your own banana ketchup.. 🙌👍

[@smathfury]

Looks great! I just have a couple of questions.. 1) Does it matter that you don't cut the fat from the chicken before cooking it? 2) Why does everyone say to cook chicken to 165, but you cook it to 150-155?