Chicken Butt Barbecue & Chicken Barbecue

Pinoy BBQ  is usually pork pieces marinated in soy sauce, salt and other spices, skewered then charcoal-grilled. Filipinos love barbecues. In our family, it is always present in every ocassion or celebration. I think they make these family celebrations more special because a family recipe is used.

Filipino Barbecue is also not limited to pork, fish or chicken. Other pork and chicken parts are also barbecued and  you can see them sold every night on almost every street corner in Manila. Two of my favorite street barbecues are chicken butt/tail and pork ears.

So, I thought, why not make it my entry for this month’s KCC theme. I headed to my favorite chicken vendor and she agreed to give me all her chicken butts.LOL! As for the pork ears, they won’t let me have the ears only, I have to buy the whole head. What am I going to do with the head? The ears, I love. I have done Crispy Pig Ears before…but the head? Nevermind. I’ve decided. I’ll just do Chicken and Chicken Butt Barbecue! The ingredients I used are the same as the ingredients in my Pork Barbecue.

Ingredients:

300g chicken tail/butt, washed & cleaned
2 chicken quarters, cut into 2 pieces each
1 cup soy sauce
3 tbsp sugar
2 tbsp calamansi juice [calamondin]
4 cloves garlic, minced
dipping sauce:
1 onion, chopped
½ cup vinegar
salt and sugar to taste
bird’s eye chili, optional

Directions:

  • Marinate chicken pieces and chicken butt/tail in the mixture of Soy Sauce, sugar, minced garlic and a little salt.
  • Let it stand for at least a day in the refrigerator.
  • Use barbecue sticks to skewer the chicken pieces.
  • Mix leftover marinade with 2 tbsp banana ketchup.This will be used for basting.
  • Grill on live charcoal.
  • Baste chicken with marinade-ketchup mixture while grilling.
  • Serve with rice and dipping sauce.

Since it was raining hard this mid-morning. I wasn’t able to grill my chicken on live charcoal. I used the ever dependable oven, instead. I got almost the same taste as the charcoal-grilled. The temperature was adjustable too..

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, feel free to leave a comment – we would love to hear from you!

Check out the other members of KCC here.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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