If you’re craving a savory, smoky, and slightly sweet twist on BBQ chicken, try these Filipino-style Ninja Woodfire chicken thighs. Prepared three different ways, this family-favorite recipe—made on the Ninja Woodfire electric smoker—combines soy sauce, calamansi or lemon juice, Coke, garlic, and brown sugar to create a memorable marinade that caramelizes and seasons the meat beautifully.
Choose from the classic bone-in, skin-on approach, a competition-style technique that focuses on skin preparation and presentation, or the quick and family-friendly Dad Style with boneless, skinless thighs. All three methods use the same marinade and smoking temperature, delivering juicy, tender chicken with a sweet-savory Filipino flair.
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Traditional Bone-In, Skin-On Ninja Woodfire Chicken Thighs
The bone-in, skin-on version keeps maximum flavor and texture. Marinate the thighs in the soy sauce, calamansi or lemon juice, Coke, garlic, brown sugar, salt, pepper, and a touch of ginger. For best results, marinate at least a few hours, preferably overnight, so the flavors penetrate the meat. Smoke at 350°F (177°C) until the skin is crisp and the meat is tender. Pull the chicken just below the final target temperature—about 158°F (70°C)—then rest to allow carryover cooking to reach 165°F (74°C).
Competition-Style
Competition-style thighs require extra prep: remove the skin, clean and scrape it, then return it to the meat for a crisp, attractive finish. Trim and reshape the thighs for consistent size and appearance. Use the same marinade and smoke at the same temperature, monitoring temperature closely for even results.
Dad Style: Boneless, Skinless
Dad Style uses boneless, skinless thighs for a quicker, no-fuss option that’s ideal for weeknights and feeding kids. Boneless thighs absorb the marinade faster and cook more quickly while staying juicy and flavorful. Smoke or grill at 350°F (177°C) and remove from heat around 158°F (70°C) to rest, letting carryover carry the chicken to the safe final temperature of 165°F (74°C).
Whichever method you choose, the Filipino-style marinade gives the chicken a well-balanced mix of salty, tangy, and sweet notes that pair perfectly with smoked, charred flavors. These variations provide options for casual family meals, backyard cookouts, or more polished presentations for guests.
Top Tip for Ninja Woodfire Chicken Thighs
Always account for carryover cooking: pull the chicken a few degrees below 165°F (74°C) and let it rest under foil for a few minutes so the temperature finishes rising and the juices redistribute.
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 (bone-in skin-on or boneless skinless)
- 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
- Combine soy sauce, calamansi or lemon juice, Coke, brown sugar, minced garlic, ground ginger, salt, and pepper to make the marinade.
- Prepare the chicken as you prefer: leave bone-in skin-on, go competition-style by removing and preparing the skin, or use boneless skinless thighs for Dad Style.
- Place chicken and marinade in a gallon freezer bag, remove excess air, seal, and refrigerate. Marinate overnight for best flavor.
- Smoke or grill at 350°F (177°C) until the chicken reaches about 158°F (70°C). Remove from the smoker or grill, tent with foil, and rest for 5 minutes to allow carryover cooking to reach 165°F (74°C).
- Finish with fresh calamansi or lemon juice before serving for a bright citrus lift.
Video
Nutrition
| Carbohydrates: 142 g
| Protein: 160 g
| Fat: 150 g
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Ingredient and Equipment Links
Like Dad’s shirt? Check RSVLTS.com for similar styles.
Curious about the Ninja Woodfire grills? Visit the manufacturer’s site to explore models and specs.
Calamansi extract and specialty ingredients can be found at major online retailers or local Asian grocery stores.
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