Barbecue might be an American term, but Filipino’s were able to adopt and make our own unique versions. I consider Chicken Barbecue as a variation of the more popular Pinoy Pork Barbecue , or skewered BBQ, simply because the marinade and procedure are almost the same. The only difference is the type of meat used in each recipe. Although both recipes might be the same, each has its unique flavor that you will surely love.
This might look like Chicken Inasal at first glance. However, the latter is totally different in terms of preparation. I like both grilled chicken dishes. They have their own distinctive flavors. I think that both have their own category of goodness that cannot be compared side-by-side. It is really a matter of preference of the person eating the food.
I grew up eating skewered chicken barbecue almost on a weekly basis. Back then, there was a stretch of ihawan along Zapote in Las Pinas City that sell grilled chicken . There were more than 20 stalls lined-up, if I remember it correctly. I always prefer the “pecho” (chicken breast) part because it has more meat compared to the others.
Chicken barbecue won’t be complete without garlic fried rice and atchara. Sometimes I dip it in vinegar, while most of the time I use banana ketchup as a condiment.