If you’re craving a savory, smoky, and slightly sweet twist on BBQ chicken, then you’re in for a treat with my Filipino Style Ninja Woodfire chicken thighs, Filipino Style! Prepared three different ways, Dad cooks these on the Ninja Woodifre electric smoker. This recipe is a family favorite, blending the rich flavors of soy sauce, calamansi or lemon juice, and Coke with aromatic garlic and brown sugar to create an unforgettable marinade.
Whether you prefer the traditional bone-in, skin-on version, a competition-style method that involves meticulously prepared skin, or my very own Dad Style that’s boneless, skinless, and grilled to perfection, each variation promises juicy, tender, and flavor-packed chicken. So fire up your grill and get ready to impress with this versatile and delicious dish that’s sure to be a hit at any gathering!
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Traditional Bone-In, Skin-On Ninja Woodfire Chicken Thighs
The traditional bone-in, skin-on version is a classic approach that retains the full flavor of the chicken thighs. Marinate the thighs in the flavorful blend of soy sauce, calamansi or lemon juice, Coke, garlic, and brown sugar. Allow the chicken to soak up all the rich flavors for at least a few hours, preferably overnight. This ensures the marinade deeply penetrates the meat, resulting in a savory and aromatic profile. Smoke in the Ninja Woodfire at 350F or 177C until the skin is crispy and the meat is tender and juicy. Make sure to cook to just shy of 165F or 74C to allow for carry over cooking.
Competition-Style
For those who want to take their BBQ skills up a notch, the competition-style method involves a bit more preparation. In this version you remove the skin, scrape it and put it back on. Additionally you trim and reshape the thighs for a uniform appearance. The marinade and the grilling process is the same as the traditional.
Dad Style: Boneless, Skinless
My personal favorite, the Dad Style, features boneless, skinless chicken thighs. This version is quick and easy to prepare, making it perfect for busy weeknights or spontaneous BBQs. The boneless thighs absorb the marinade quickly, and grilling them is a breeze. They cook faster than their bone-in counterparts and deliver the same juicy, tender, and flavor-packed results. Plus, without the bones, they’re a hit with kids and make for easier eating. You still Smoke in the Ninja Woodfire at 350F or 177C making sure to cook to just shy of 165F or 74C to allow for carry over cooking.
Each method offers a unique take on the Filipino Style BBQ Smoked Chicken Thighs, ensuring there’s something for everyone. Whether you’re a traditionalist, a BBQ enthusiast, or just looking for a quick and delicious meal, these recipes are sure to become a staple in your grilling repertoire.
Top Tip for Ninja Woodfire Chicken Thighs
Always factor in carry over cooking and pull your chicken a little bit before your target temp of 165F or 74C.
Recipe
Filipino Style BBQ Smoked Chicken Thighs
Equipment
- 1 Smoker or Grill
- 1 Cutting Board
- 1 Instant Read Thermometer
- 1 Knife
Ingredients
- 8 Chicken Thighs
- ½ cup soy sauce
- ¼ cup calamansi or lemon juice
- ½ cup brown sugar
- 1 head garlic. peeled and minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Coke
Instructions
- Mix all of the ingredients together to form a marinade.
- You can cook bone in skin on or remove the skin and bones. Boneless skinless is the more traditional and prefetred method. Prep your chicken however you prefer.
- Add the marinade and chicken to a gallon freeze bag, remove as much air and seal.
- Marinate overnight.
- Smoke at 350F or 177C, or grill until chicken reaches 158F or 70C. Remove ti from the cooker and cover with tin foil to rest for 5 minutes. The carryover will bring it to the final 165F or 74C.
- Garnish with Fresh Calamansi Juice.
Video
Nutrition
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