Filipino Bbq Sauce Recipes

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FILIPINO-STYLE BARBECUE CHICKEN



Filipino-Style Barbecue Chicken image

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.

Provided by Chef John

Categories     BBQ & Grilled Chicken Skewers and Kabobs

Time 4h45m

Yield 6

Number Of Ingredients 26

1 medium very ripe banana, mashed
¼ cup tomato paste
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons vegetable oil
2 teaspoons freshly grated ginger
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground allspice
⅛ teaspoon ground turmeric
¼ cup water
½ cup prepared banana ketchup
¾ cup lemon-lime soda (such as 7-Up®)
½ cup soy sauce
4 cloves crushed garlic
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 medium lemon, juiced
2 ½ pounds skinless, boneless chicken thighs, cut in half
3 tablespoons reserved banana ketchup
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon fish sauce

Steps:

  • 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.
  • 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.
  • 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.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
  • 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.
  • Preheat a charcoal grill until coals are very hot.
  • 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.
  • 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.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg

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