Filipino-Style Barbecue Chicken

Filipino-Style Barbecue Chicken

I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
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  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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 and toss to coat.
  4. Step 4

    Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
  5. Step 5

    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.
  6. Step 6

    Preheat a charcoal grill until coals are very hot.
  7. Step 7

    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.
  8. Step 8

    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.