Authentic Filipino BBQ Chicken Skewers Recipe

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
• 0.13 teaspoon ground allspice
• 0.13 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
• 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

Instructions

1. In a medium saucepan, mash banana, tomato paste, vinegar, 2 tablespoons of brown sugar, 2 teaspoons of oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric; then stir in water until well combined.
2. Heat over medium-high heat and bring to a simmer. Reduce the heat to medium and let it simmer until the mixture has reduced and thickened, approximately 7 to 10 minutes. Set aside 3 tablespoons of ketchup for basting, leaving about ½ cup for marinade.
3. In a large bowl, whisk together ½ cup of the reserved banana ketchup, lemon-lime soda, ½ cup of soy sauce, lemon juice, 2 tablespoons of brown sugar, garlic, and black pepper until the marinade is fully combined.
4. Place the halved chicken thighs into the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and allow to marinate in the refrigerator for a duration of 4 to 18 hours.
5. In a small bowl, combine the reserved 3 tablespoons of banana ketchup, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of oil, and fish sauce, whisking until the basting sauce achieves a smooth consistency.
6. Preheat your outdoor grill, creating a pile of charcoal until the coals reach a very hot temperature. Thread the chicken halves onto metal skewers, folding each piece in half with the smooth sides facing outward and the rougher sides folded inward.
7. Grill the chicken in batches over the hot coals until the centers are no longer pink, which should take about 15 to 20 minutes. Remember to turn and baste the chicken every 2 to 3 minutes for best results.
8. Serve the chicken with the accumulated juices or extra basting sauce for added flavor.

Nutrition

• Calories: 368 kcal
• Fat Content: 11 g
• Fiber Content: 2 g
• Sodium Content: 2052 mg
• Protein Content: 40 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g