Air Fryer Filipino BBQ Chicken
A delicious and convenient way to enjoy the classic sweet, savory, and tangy flavors of Filipino barbecue chicken, made crispy and juicy in the air fryer.
Ingredients
- 1.5 lb chicken pieces (wings
- 0.5 cup soy sauce
- 0.25 cup calamansi juice (or lemon/lime juice)
- 0.25 cup brown sugar
- 4 cloves garlic minced
- 1 inch ginger grated (optional)
- 2 tbsp banana ketchup
- 0.25 tsp black pepper
- 2 tbsp Sprite or 7-Up (optional
- 1 tbsp cooking oil for basting
Instructions
- In a large bowl, combine soy sauce, calamansi juice, brown sugar, minced garlic, grated ginger (if using), banana ketchup, black pepper, and Sprite/7-Up (if using). Mix well until sugar is dissolved.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, ideally 2 hours, or even overnight for deeper flavor.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Lightly brush the air fryer basket with a little oil or spray with non-stick spray. Arrange chicken pieces in a single layer without overcrowding. Cook in batches if necessary.
- Air fry for 10 minutes, then flip the chicken pieces. Brush with some of the reserved marinade (or fresh marinade if preferred).
- Continue to air fry for another 10-15 minutes, flipping and basting every 5 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the skin is crispy and caramelized.
- Remove chicken from the air fryer and let rest for a few minutes before serving. Serve hot with steamed rice.
Notes
For best results, marinate chicken for at least 2 hours, or overnight in the refrigerator. Serve with steamed rice and a side of atsara (pickled papaya) or a simple vinegar dipping sauce. Adjust sweetness and tanginess to your preference. This recipe works well with chicken wings, thighs, or drumsticks. Ensure chicken pieces are in a single layer in the air fryer basket; cook in batches if necessary.