Knowing this Filipino BBQ Marinade recipe is going to up your grill game and skillet skills by creating a lip-smacking, savory-sweet marinade that delivers signature Filipino barbecue flavor. It is perfect for chicken skewers, red meat, pork, basting and glazing, and making all the proteins taste sarap (which means very mouth-watering, tasty in Tagalog). With some pantry staples, this (no soda) natural Filipino marinade gives a glossy, tenderizing, caramelized, and irresistible Filipino-style barbecue. Let’s go!
Since I was a kid, the smell and taste of Filipino BBQ has never left my brain or taste buds. It’s savory, sweet, and has a hint of tang from the grilled skewered meats, which really makes Filipino BBQ one of the very best and most popular Filipino dishes.
Having the right marinade to create Filipino BBQ will truly deliver the flavor that gets the crowd talking! My mom would make Filipino meat marinade with 7-Up, Sprite, or Cola soda, but this recipe removes the soda and uses all-natural ingredients for that signature Filipino taste, and this recipe also tenderizes the meat for a really elevated, delicious, and tender bite.
It is literally the perfect balance of sweet, salt, fat, acid…this combination is a taste on the tongue that pleases a lot of palates.
I like to switch up the flavors with this recipe from Filipino tocino marinade, Korean BBQ sauce, Spicy Pork Marinade, Japanese Banchan’s BBQ sauce (copycat) as a marinade, and other Asian meat marinades because it is a flavor that seems to win points from everybody (kids too!). It’s a favorite!
Filipino BBQ is a showstopper Filipino recipe if you are new to Filipino foods, or just looking for something to represent and make for your next dinner or gathering.
What Is Filipino BBQ Marinade?
Filipino BBQ marinade is a sweet-savory marinade used for adding flavor to pork, chicken, beef, seafood, and squid…then often grilled over open flame. It combines soy sauce, garlic, Filipino brand cane vinegar or citrus, sugar, and aromatics for tenderness and caramelization.
Traditionally, 7-Up or Sprite soda is commonly used in Filipino BBQ marinade. Often, Filipino banana ketchup is also used, however, this ingredient contains additives and the recipe can be made without it. This version of the Filipino BBQ meat marinade recipe is all-natural and offers substitutes for soda and no need for banana ketchup.
This Filipino BBQ marinade recipe is versatile enough that the meat can sit in it for several hours or overnight, then cooked on a skillet or stir-fried if you prefer it over a grill (or don’t own a grill). You can also use this recipe for tofu, plant proteins, and vegetables as well.
The style of Filipino BBQ marinade creates:
- Sticky-sweet caramelized crust on the grill
- Bold flavor but family-friendly flavor; Kids love it!
- Quick tenderizing power because of the use of soy sauce, vinegar, and natural fruit enzyme tenderizers.
- Versatility across many proteins
The marinade creates that signature Filipino street food flavor found in backyard parties and family cookouts.
You can find Filipino meat marinade flavor in many Filipino skewered meats like pork or chicken inihaw (BBQ skewers) and is usually made when there are gatherings, dinner parties, celebrations, and all festivals.
This marinade is part of Filipino street food culture and represents a well-known combo of flavors that speaks to Philippine cuisine.
Ingredients
All-Natural Filipino BBQ Marinade (No Soda)
This recipe is good for marinating 1.25 pounds of meat.
- 3/4 cup Soy sauce – delivers salty, umami, and tenderizing power
- 1 cup canned Pineapple juice (tenderizer + flavor enhancer) – The enzymes (bromelain) in pineapple juice are very active in breaking down tough protein and tissue fibers in the meat, giving the meat a much more tender and softer bite. The pineapple juice also adds natural sweetness (therefore, no need for soda) and adds to the glossy, slightly caramelized exterior when grilling the marinated meat.
- 4 tbsp Coconut sugar or brown sugar – Adds warm sweetness, depth in flavor, and caramelization.
- 6-8 cloves Garlic, crushed/minced – A staple and signature aromatic in Filipino cuisine. Mandatory to add garlic, but you can adjust the amount to your preference.
- 1 medium Onion, chopped – Tenderizes, seasons, and balances the flavors.
- 4 tbsp oyster sauce – Umami and adds to the glossy and sticky finish on the grilled meat.
- 2 tbsp cane vinegar – Filipino cane vinegar has a signature Filipino flavor, also acts as a tenderizer. You can sub white vinegar if you can’t access cane vinegar, but Filipino vinegar makes the recipe more distinct and has a lower acidity that works really well for this recipe.
- 1/2 tsp Black pepper – Seasoning and spice.
Basting Sauce
- Save 1/4 – 1/2 cup of the marinate mixture.
- Add 1/2 tbsp oyster sauce and 1/2 tbsp brown sugar.
- Mix in a tsp of cane vinegar (or white vinegar)
- Then add a squeeze of half a fresh lime into it. If you have calamansi, use calamansi instead of lime.
- Mix and set aside for basting.
This version gives Filipino bbq flavor and caramelization without soda and additives.
Equipment
- Cutting board & knife
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Large zip-top bags or airtight containers for marinating
- BBQ Grill, grill pan, or skillet (carbon steel or cast iron are excellent choices)
- basting brush – for glazing the Filipino BBQ marinade recipe during grilling/cooking
- small bowl – for basting sauce
- long metal tongs – for flipping skewers or meat
Instructions
Make the Marinade
- Chop a medium onion into chunks and crush the garlic to release the garlic’s oil and aromatics.
- In a large bowl, combine all marinade ingredients.
- Whisk until the sugar dissolves.
- Set aside 1/4 cup of marinade for basting, add extra brown sugar and oyster sauce (1/2 tbsp each) to the basting sauce, and squeeze fresh lime juice in it. Mix then set aside.
Prepare Your Protein
This marinade works for:
- Pork shoulder slices or pork belly
- Flank-cut short rib (LA Galbi cut, LA short rib cut, Flanken-cut)
- Chicken thighs, wings, or breast
- Thin-cut steaks
- Shrimp
- Tofu (extra-firm)
- Mushrooms or hearty vegetables
Cut proteins into thin slices for fast marinating and even browning.
Marinate
Add your protein to a bowl or zip-top bag and submerge the meat evenly.
Marinating Times:
- Pork and Flanken-cut Short Rib: 24 hours
- Chicken: 4 hours
- Beef: 6 hours
- Shrimp: 20 minutes
- Tofu: 1–2 hours
- Vegetables: 30 minutes
Turn occasionally for best absorption.
Cook
Choose any method:
- Grill: Medium-high heat, baste during cooking, flip until caramelized.
- Stovetop pan: Sear on medium-high until seared. On seared side, baste, then flip again to set the sauce.
- Air fryer: 385°F for 10–14 minutes, flip halfway.
- Oven: 400°F for 18–25 minutes, broil at the end for char.
Mix the basting sauce and brush over the side of the meat that has cooked. Then flip that side over for 30 seconds to set the basting sauce in.
5. Reduce Extra Marinade (Optional)
Simmer leftover marinade with the onions and garlic 7-10 minutes until slightly thick for coating or glazing. Be sure the onions caramelize and are soft. Stir very well to avoid burning.
Best Tips for the Perfect Filipino BBQ marinade recipe
- Chop the Onion — it releases juices that tenderize and coat the meat, but doesn’t add little pieces to the meat. Little pieces that stick to the meat add more moisture and reduce the sticky, glossy, and caramelizing you want during grilling.
- Use canned pineapple juice as it gives extra time for marinating. Using fresh made pineapple juice is effective for faster tenderizing, but be sure to shorten the marinade time.
- Do not add more salt. The soy sauce is already salty. Use low sodium soy sauce if you are salt-sensitive.
- Crush garlic cloves with the side of a knife rather than mincing because if little garlic bits stick to the meat, they will burn during cooking.
- Cut meat thinly to absorb marinade quickly and evenly.
- Save about half a cup of marinade for basting or make extra in a small bowl and don’t skip the lime juice.
- Don’t over-marinate shrimp — they turn mushy and start to cook in the marinade because of the vinegar.
- Soak wooden skewers for 20 minutes so they don’t burn.
- Marinate overnight some meats whenever possible, depending on the type of meat — flavor deepens significantly. Chicken can get mushy is overmarinated or “cook” in the marinade. Only marinade seafood or tofu for a short while. Shrimp can only be marinated for 20 minutes.
- Dry the meat before grilling (pat lightly) for better browning.
- Always discard the Filipino BBQ marinade that touched raw meat unless boiled. Do not reuse.
FAQs
Do I have to use soda?
No — you can substitute pineapple juice + coconut sugar or brown sugar for a natural version. “Burning, charring, and grilling sodas like Sprite and Coca-Cola” add more than the flavor, as they have additives.
Using natural fruit, real sugar, and lime juice in the basting sauce are the perfect substitute and delivers the caramelization and glossy exterior that is characteristic of the Filipino bbq marinade recipe.
What’s the best cut of meat for Filipino BBQ?
- Pork: shoulder (Boston butt) is signature Filipino meat for this marinade recipe, normally skewered then grilled over open flame. Marinate overnight.
- Chicken: thighs or wings, thighs can cut into pieces and skewered. Marinate at least 4-6 hours.
- Beef: thin-cut short ribs called flanken style or LA cut (also LA Galbi cut), sirloin tips, rump, skirt steak, or flat iron. Marinate 8 hours or overnight.
Choose cuts with some fat for juiciness, tenderness, and added flavor that is classic for Filipino-style meat and BBQ.
How long should I marinate?
Longer is better. Overnight is ideal for maximum flavor for pork and beef, except shrimp (30 minutes max). You can marinate chicken for 4-6 hours.
Can I use this marinade for tofu or vegetables?
Yes! It’s excellent on tofu, mushrooms, eggplant, and even cauliflower. Marinate for 30 minutes then stir fry or grill.
Can I freeze meat in the marinade?
Yes — freeze raw meat in the Filipino BBQ marinade up to 3 months in air tight zip lock or container. The meat marinates as it thaws.
Filipino BBQ Marinade
Equipment
- Cutting board and knife
- container Large zip-top bags or airtight containers
- BBQ Grill grill pan, or skillet (carbon steel or cast iron are excellent choices)
- small bowl
- long metal tongs optional; for flipping meat
Ingredients
- ¾ cup Soy sauce
- 1 cup canned Pineapple juice
- 4 tbsp Coconut sugar or brown sugar
- 6-8 cloves Garlic crushed
- 1 medium Onion chopped
- 4 tbsp oyster sauce
- 2 tbsp cane vinegar
- ½ tsp Black pepper
Basting Sauce
- Save 1/4 – 1/2 cup of the marinate mixture.
- Add 1/2 tbsp oyster sauce and 1/2 tbsp brown sugar.
- Mix in a tsp of vinegar. cane or white vinegar
- Then add a squeeze of half a fresh lime into it. Mix and set aside for basting.
Instructions
Make the Marinade
- Chop a medium onion into chunks and crush the garlic to release the garlic's oil and aromatics.In a large bowl, combine all marinade ingredients.Whisk until the sugar dissolves.
- Set aside 1/4 cup of marinade for basting, add extra brown sugar and oyster sauce (1/2 tbsp each) to the basting sauce, and squeeze fresh lime juice in it. Mix then set aside.
Marinate
- Add your protein to a bowl or zip-top bag and submerge the meat evenly.
Marinating Times:
- Pork and Flanken-cut Short Rib: 8-10 hoursChicken: 2-3 hoursBeef: 6 hoursShrimp: 20 minutesTofu: 1–2 hoursVegetables: 30 minutesTurn occasionally for best absorption.
Cook: Choose any Method
- Grill: Medium-high heat, baste during cooking, flip until caramelized.Stovetop pan: Sear on medium-high until browned.Air fryer: 385°F for 10–14 minutes, flip halfway.Oven: 400°F for 18–25 minutes, broil at the end for char.Mix the basting sauce and brush the basting sauce repeatedly over the seared side of the meat during grilling/cooking. Flip again for 30 seconds to set the sauce.
Reduce Extra Marinade (Optional)
- Simmer leftover marinade 7-10 minutes until slightly thick for coating or glazing. Be sure the onions and garlic get soft and caramelize in your reduction. Stir consistently to avoid burning.
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