Filipino BBQ Chicken Skewers
MAKES 12 SKEWERS
- 1/2 cup soy sauce
- 1/2 cup banana ketchup
- 1/4 cup lemon juice
- 1/2 cup brown sugar
- 1 tsp finely minced garlic
- 1 tsp finely minced ginger
- 1/2 tsp sesame oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 lbs. organic chicken thigh meat, cut into small cubes
- 12 bamboo skewers – pre-soaked in water for 30 minutes
- 1/2 cup finely sliced scallions
- 1/2 cup additional banana ketchup for dipping (recipe and instructions below)
- Combine first 9 ingredients to make a marinade.
- Marinade the chicken for at least 4 hours, preferably overnight.
- Thread chicken onto skewers and brush with oil.
- Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes.
- Transfer to serving platter and garnish with sliced scallions and additional banana ketchup sauce alongside.
- 2 tablespoons vegetable oil
- 1/2 cup chopped Vidalia onions
- 2 tsp finely minced garlic
- 1 jalapeño seeded and minced
- 2 tsp finely grated ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground allspice
- 2 cups mashed ripe bananas
- 1/2 cup white wine vinegar
- 2 tbsp honey
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- Cook onions in vegetable oil over medium heat until soft, about 7 minutes.
- Add the garlic, jalapeño, ginger, turmeric and allspice
- Cook about 1 minute.
- Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar.
- Continue cooking an additional 15 minutes, stirring often.
- Let cool and refrigerate
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