Chicken Filipino Barbecua

In a medium sized bowl mix the following INGREDIENTS

  • chicken thighs – 4 pounds, boneless, skinless (about 8 to 10 pieces)
  • 1/2 cup soy sauce
  •  1/2 cup banana ketchup (or use tomato catsup)
  • 1/8 cup chili sauce (bottled)
  •  1/4 cup  (calamansi, the Filipino lime is in Asian markets)
  • 1/2 cup  brown sugar
  •  1 (8 oz.) can Sprite or 7-Up soda
  • 1 tsp. finely minced Garlic
  • 1/8 tsp. Sesame Oil
  • 1 tsp. Salt
  • 1 tsp.  freshly ground black pepper

Pierce some parts of the chicken with a fork for the marinade to absorb. Keep the marinated chicken pieces in a Ziploc resealable plastic bag. Refrigerate overnight. (Or you can freeze the marinated chicken for a week or two till ready to grill. Just thaw it before hand)

Serve it with rice and coleslaw or Filipino Atsara.