Filipino Style BBQ Chicken
Category: Dinner
Prep time : 4 hr 15 min
Cook time : 30 min
Total time : 4 hr 45 min
Makes: 6 Servings
Scale recipe by: ×
For the Banana Ketchup:
1 medium very ripe banana, mashed
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 Tbsp brown sugar
2 tsp vegetable oil
2 tsp freshly grated ginger
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp kosher salt, or to taste
1/8 tsp ground allspice
1/8 tsp ground turmeric
1/4 cup water
For the Chicken and Marinade:
1/2 cup prepared banana ketchup
3/4 cup lemon-lime soda (such as 7-Up)
1/2 cup soy sauce
4 cloves crushed garlic
2 Tbsp brown sugar
1 tsp freshly ground black pepper
1 medium lemon, juiced
2 1/2 pounds skinless, boneless chicken thighs, cut in half
For the Basting Sauce:
3 Tbsp reserved banana ketchup
3 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vegetable oil
1 tsp fish sauce
Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
Transfer 1/2 cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
Preheat a charcoal grill until coals are very hot.
Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
Transfer 1/2 cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
Preheat a charcoal grill until coals are very hot.
Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Food Wishes
Submitted by Jessica on 2022-07-01