Filipino Barbecue Recipe | Grilling

8 servings


13 hours 10 minutes

total time


For the Marinade:

1 cup Coke

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup soy sauce

1/2 cup apple cider vinegar

1/4 cup orange juice

1/4 cup ketchup

1/8 cup lemon juice

6 garlic cloves, minced

3 tablespoons oyster sauce

1 tablespoon salt

1 tablespoon ground black pepper

1 teaspoon red pepper flakes

For the Skewers:

4 pounds of pork shoulder or chicken thighs, cut into 1-inch cubes


Place all marinade ingredients in a medium saucepan and whisk to combine. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.

Place chicken or pork cubes in a large Ziploc bag and pour marinade all over. Seal the bag, removing as much air as possible, and set in the refrigerator to marinate overnight, turning the bag over at least once during the process.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .

While the fire is lighting, thread meat onto the skewer. Each piece of meat should touch the next, but do not push tightly together.

Grill directly over a hot fire, turning every 3 to 5 minutes until each side is nicely browned and the meat is cooked through.

8 servings


13 hours 10 minutes

total time
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