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.
- Preparation:
- Cooking:
- Total:
Ingredients
- 1medium very ripe banana, mashed
- ¼cup tomato paste
- ¼cup apple cider vinegar
- 2tablespoons brown sugar
- 2teaspoons vegetable oil
- 2teaspoons freshly grated ginger
- ½teaspoon onion powder
- ¼teaspoon garlic powder
- ¼teaspoon cayenne pepper
- ¼teaspoon kosher salt, or to taste
- ⅛teaspoon ground allspice
- ⅛teaspoon ground turmeric
- ¼cup water
- ½cup prepared banana ketchup
- ¾cup lemon-lime soda (such as 7-Up®)
- ½cup soy sauce
- 4cloves crushed garlic
- 2tablespoons brown sugar
- 1teaspoon freshly ground black pepper
- 1medium lemon, juiced
- 2½ pounds skinless, boneless chicken thighs, cut in half
- 3tablespoons reserved banana ketchup
- 3tablespoons soy sauce
- 1tablespoon brown sugar
- 1tablespoon vegetable oil
- 1teaspoon fish sauce
Instructions
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.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.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.Step 4
Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.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.Step 6
Preheat a charcoal grill until coals are very hot.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.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.