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BBQ Chicken Filipino Style

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner Asian
BBQ Chicken Filipino Style
Ingredients
  • 1 medium very ripe banana, mashed
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground turmeric
  • 1/4 cup water
  • ½ cup prepared banana ketchup
  • 3/4 cup lemon-lime soda (such as 7-Up®)
  • 1/2 cup soy sauce
  • 4 cloves crushed garlic
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 medium lemon, juiced
  • 2 1/2 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
1
Combine the mashed banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric in a saucepan. Add water to the mixture and stir until everything is fully incorporated.
2
Heat the saucepan over medium-high heat, bringing the contents to a gentle simmer. Reduce the heat to medium and continue cooking until the mixture has thickened and reduced, approximately 7-10 minutes. Remove from heat; set aside 3 tablespoons for the basting sauce, reserving about half a cup of the mixture for later use.
3
Transfer ½ cup of the banana ketchup to a separate bowl and whisk in lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice to create the marinade. Mix until everything is fully combined.
4
Add halved chicken thighs to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 4-18 hours, allowing the flavors to meld together.
5
When you're ready to cook the chicken, combine the reserved 3 tablespoons of banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl to create the basting sauce. Preheat your grill until it reaches extremely high temperatures.
6
Remove the chicken from the refrigerator and thread it onto metal skewers, folding in half with the smoother side facing outward and the rougher side folded inward.
7
Grill the chicken over extremely hot coals, turning and basting every 2-3 minutes, until it reaches an internal temperature of 165°F (approximately 15-20 minutes).
8
Serve the chicken with the accumulated juices or extra basting sauce on the side.