Filipino-Style Barbecue Chicken

Chef John's Filipino-style skewered barbecue chicken thighs include a homemade banana ketchup that takes this summer-ready recipe over the top.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 368 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 2 teaspoons vegetable oil
• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper
• 4 cloves crushed garlic
• 3 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 medium lemon, juiced
• 2 teaspoons freshly grated ginger
• 1 medium very ripe banana, mashed
• 3 tablespoons reserved banana ketchup
• 0.5 cup soy sauce
• 0.25 cup water
• 0.5 teaspoon onion powder
• 0.25 teaspoon cayenne pepper
• 0.25 cup apple cider vinegar
• 0.25 teaspoon garlic powder
• 0.125 teaspoon ground allspice
• 0.25 cup tomato paste
• 0.125 teaspoon ground turmeric
• 0.25 teaspoon kosher salt, or to taste
• ½ cup prepared banana ketchup
• 0.75 cup lemon-lime soda (such as 7-Up®)
• 2.5 pounds skinless, boneless chicken thighs, cut in half

Recipe Instructions

Step 1

Preheat a charcoal grill until coals are very hot.

Step 2

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 3

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 4

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 5

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

Step 6

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 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.