Filipino-Style Barbecue Chicken

Name: Filipino-Style Barbecue Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 285 min
Yield: Serves 6
Cuisine: asian
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; 1/2 cup prepared banana ketchup; 0.75 cup lemon-lime soda (such as 7-Up®); 0.5 cup soy sauce; 1 medium lemon, juiced; 2 tablespoons brown sugar; 4 cloves crushed garlic; 1 teaspoon freshly ground black pepper; 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

4.90 (19)

⏱ 285 mins 🍽 Serves 6 🌶 asian 🏷 Drink

This Filipino-inspired barbecue chicken features a unique homemade banana ketchup used in both the marinade and a final basting sauce. Chicken thighs are marinated for several hours in a blend of the ketchup, lemon-lime soda, soy sauce, and aromatics, then threaded onto skewers and grilled. The result is a sweet, tangy, and savoury dish perfect for an outdoor meal. The recipe serves 6 and requires a total preparation and cooking time of 285 minutes.

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
1/2 cup prepared banana ketchup
0.75 cup lemon-lime soda (such as 7-Up®)
0.5 cup soy sauce
1 medium lemon, juiced
2 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon freshly ground black pepper
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

Method

Combine the mashed banana, tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric in a medium saucepan, then stir in the water.
Set the saucepan over medium-high heat until the mixture simmers, then lower the heat to medium and let it simmer for 7 to 10 minutes until thickened. Set aside 3 tablespoons of this ketchup for later, leaving roughly ½ cup for the marinade.
In a large bowl, whisk together the ½ cup of reserved banana ketchup, lemon-lime soda, ½ cup soy sauce, lemon juice, 2 tablespoons brown sugar, garlic, and black pepper to create the marinade.
Place the halved chicken thighs into the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for 4 to 18 hours.
Prepare the basting sauce by whisking the reserved 3 tablespoons of banana ketchup with 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oil, and fish sauce in a small bowl until smooth.
Light an outdoor grill with charcoal and let the coals become very hot. Thread the marinated chicken halves onto metal skewers, folding each piece so the smooth side faces out.
Cook the skewered chicken in batches over the hot coals for 15 to 20 minutes until fully cooked, turning and brushing with the basting sauce every 2 to 3 minutes.
Serve the grilled chicken with any collected juices or additional basting sauce.

Nutrition (per serving)

Calories368 kcal

Fat11 g

Protein40 g

Sodium2052 mg

Recipe details

CategoryDrink

Cuisineasian

AuthorJohn Mitzewich