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Filipino-Style Barbecue Chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
285 minutes
Tantalizing Filipino barbecue chicken thighs with a twist of homemade banana ketchup for the ultimate summer delight.
Ingredients:
  • 1 medium very ripe banana, mashed
  • 0.25 cup tomato paste
  • 0.25 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 2 teaspoons freshly grated ginger
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon kosher salt, or to taste
  • 0.125 teaspoon ground allspice
  • 0.125 teaspoon ground turmeric
  • 0.25 cup water
  • ½ cup prepared banana ketchup
  • 0.75 cup lemon-lime soda (such as 7-Up®)
  • 0.5 cup soy sauce
  • 4 cloves crushed garlic
  • 1 teaspoon freshly ground black pepper
  • 1 medium lemon, juiced
  • 2.5 pounds skinless, boneless chicken thighs, cut in half
  • 3 tablespoons reserved banana ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce
Instructions:
  • Combine ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric in a saucepan. Pour in water and mix well.
  • Bring to a simmer over medium-high heat, stirring to combine. Reduce heat to medium and simmer for 7 to 10 minutes until thickened. Reserve 3 tablespoons for basting sauce and keep about 1/2 cup for the marinade. Remove from heat.
  • Combine ½ cup of banana ketchup with lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice in a bowl. Whisk until well mixed.
  • Toss halved chicken thighs in marinade until coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  • Prepare the basting sauce by mixing 3 tablespoons of reserved banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl. Preheat a charcoal grill until the coals are very hot.
  • Thread the chicken onto metal skewers, folding them in half with the smooth side facing outwards and the rougher side on the inside.
  • Cook the chicken over hot coals until fully cooked, for 15-20 minutes, flipping and brushing with sauce every 2-3 minutes.
  • Serve with the flavorful juices or additional basting sauce.

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