Filipino-Style Barbecue Chicken
Description
Chef John's Filipino-style skewered barbecue chicken thighs recipe includes a homemade banana ketchup that takes this summer-ready dish over the top.
Ingredients
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1 medium very ripe banana, mashed
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1/4 cup tomato paste
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1/4 cup apple cider vinegar
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2 tablespoons brown sugar
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2 teaspoons vegetable oil
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2 teaspoons freshly grated ginger
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1/2 teaspoon onion powder
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1/4 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/4 teaspoon kosher salt, or to taste
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1/8 teaspoon ground allspice
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1/8 teaspoon ground turmeric
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1/4 cup water
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½ cup prepared banana ketchup
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3/4 cup lemon-lime soda (such as 7-Up®)
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1/2 cup soy sauce
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1 medium lemon, juiced
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2 tablespoons brown sugar
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4 cloves crushed garlic
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1 teaspoon freshly ground black pepper
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2 1/2 pounds skinless, boneless chicken thighs, cut in half
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3 tablespoons reserved banana ketchup
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3 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon vegetable oil
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1 teaspoon fish sauce
Directions
1
Mash banana, tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric together in a medium saucepan; stir in water to combine.
2
Place over medium-high heat; bring to a simmer. Reduce heat to medium; simmer until reduced and thickened, 7 to 10 minutes. Reserve 3 tablespoons ketchup for basting sauce, leaving about ½ cup for marinade.
3
Whisk ½ cup reserved banana ketchup, lemon-lime soda, ½ cup soy sauce, lemon juice, 2 tablespoons brown sugar, garlic, and black pepper in a large bowl until marinade is combined.
4
Add halved chicken thighs to marinade; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 to 18 hours.
5
Whisk reserved 3 tablespoons banana ketchup, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oil, and fish sauce together in a small bowl until basting sauce smooth.
6
Preheat an outdoor grill with a pile of charcoal until the coals are very hot. Thread chicken halves onto metal skewers, folding each in half with smooth sides facing outward and rougher sides folded inward.
7
Grill chicken, in batches, over hot coals until no longer pink in centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.
8
Serve with accumulated juices or extra basting sauce.