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

Add halved chicken thighs to marinade and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.

Step 2

Serve with accumulated juices or extra basting sauce.

Step 3

Make banana ketchup: Mash banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a medium saucepan. Add water and stir to combine.

Step 4

Place over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for basting sauce, leaving about 1/2 cup for marinade.

Step 5

Make chicken and marinade: Transfer ½ cup prepared banana ketchup to a large bowl and add lemon-lime soda, soy sauce, lemon juice, brown sugar, garlic, and black pepper. Whisk until combined.

Step 6

When you are ready to cook chicken, make basting sauce: Whisk together reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl until smooth.

Step 7

Preheat a charcoal grill until the coals are very hot. Remove chicken from the refrigerator and place on metal skewers, folding it in half with the smooth side facing outward and the rougher side folded inward.

Step 8

Grill chicken in batches over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.