Make the marinade

• Finely mince the garlic.
• In a large bowl, combine the ketchup, soy sauce, calamansi juice, Sprite, minced garlic, garlic powder, black pepper and salt and mix well.

Prepare and marinate the chicken

• Debone the chicken thighs, keeping the skin on, and cut each into four pieces.
• Add the chicken to the marinade and gently massage to coat without separating the skin.
• Cover and refrigerate overnight.

Skewer the chicken

• Soak the wooden skewers in water for at least 2 hours to prevent burning.
• Thread the marinated chicken tightly onto the skewers, wrapping the skin around the meat to protect it from drying out.

Make the glaze

• In a bowl, mix the ketchup, soy sauce, brown sugar, minced garlic, black pepper and salt until well combined. No cooking needed.

Grill the skewers

• Preheat the grill to medium heat.
• Grill the chicken skewers, turning every few minutes so they cook evenly and the sugar in the marinade does not burn.

Glaze and finish

• Raise the heat to medium-high and brush the skewers with the glaze.
• Grill for another 1–2 minutes per side until the glaze caramelizes, then apply a second coat for extra flavor and color.

Serve

• Serve hot with steamed white rice or garlic fried rice and spiced vinegar on the side.