Filipino-Style Barbecue Chicken

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': '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. 8

   {'id': 'step_7', 'step': 8, 'text': 'Serve with accumulated juices or extra basting sauce.'}

📊 Nutrition Facts

Per serving (6 servings total)