South East Asian Barbeque Chicken by Chef Ryan Bergunio


2 cups low sodium soy sauce (Kikkoman)
2 heads garlic (smashed)
2 ea yellow onions (roughly chopped)
1 ea fresh lemon juice (or 5 ea calamansi juice)
1 ½ cup sprite or 7-up
1 ¼ cup brown sugar
½ cup agave nectar (if available. OR honey)
1 tbsp black pepper (coarsely ground)
12 oz (1 bottle) banana ketchup
10 lbs chicken thighs (skin taken out)

for basting or brushing:
1 cup banana ketchup
¾ cup brown sugar
½ cup oil
½ cup water
for garlic-vinegar dipping sauce:
2 cups red wine vinegar or white vinegar
6 cloves garlic (smashed, and peeled)
to taste salt & pepper
to taste granulated sugar


1. Make the marinade by combining all the ingredients above, and set aside.

2. Take out the skin, and trim out the excess fat of the chicken.

3. Marinate the chicken for 24-48 hours in a bowl covered loosely in plastic wrap.

4. Make the basting sauce for brushing the chicken while grilling by combining all the ingredients until it is well incorporated. Set aside until ready to use.




Stay Fancy! ;)

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