Filipino Style Barbecue Chicken
This barbecue chicken is marinated in a sweet and tangy banana ketchup mixture, offering a unique and delicious flavor that is perfect for any barbecue.
Ingredients
- banana (1 medium)
- tomato paste (0.25 cup)
- apple cider vinegar (0.25 cup)
- brown sugar (2 tablespoons)
- vegetable oil (2 teaspoons)
- ginger (2 teaspoons)
- onion powder (0.5 teaspoon)
- garlic powder (0.25 teaspoon)
- cayenne pepper (0.25 teaspoon)
- kosher salt (0.25 teaspoon)
- allspice (0.125 teaspoon)
- turmeric (0.125 teaspoon)
- water (0.25 cup)
- prepared banana ketchup (0.5 cup)
- lemon-lime soda (0.75 cup)
- soy sauce (0.5 cup)
- garlic (4 cloves)
- brown sugar (2 tablespoons)
- black pepper (1 teaspoon)
- lemon (1 medium)
- chicken thighs (2.5 pounds)
- reserved banana ketchup (3 tablespoons)
- soy sauce (3 tablespoons)
- brown sugar (1 tablespoon)
- vegetable oil (1 tablespoon)
- fish sauce (1 teaspoon)
Instructions
- 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 ½ 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 to marinade 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 368
- fat: 11 g
- sats: 3 g
- carbs: 27 g
- fibre: 2 g
- protein: 40 g
- salt: 2.052 g