Recipes BBQ & Grilling Chicken Skewers and Kabobs Filipino-Style Barbecue Chicken 5.0 (16) 13 Reviews 6 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 30 mins Marinate Time: 4 hrs Total Time: 4 hrs 45 mins Servings: 6 Jump to Nutrition Facts Jump to recipe I'm always hesitant filming a video that requires a special ingredient that might be difficult for the average food wisher to find at the local market. There's nothing more frustrating than getting all excited to try a new dish, only to find out you can't get one of the key ingredients, which in this case is banana ketchup. Do you have banana ketchup in your pantry? I didn't think so. But, as I joked about in the video, I remembered that I actually teach people how to cook things, so I decided to show a fast, easy version of this fabulous, fruity condiment, and I'm so glad I did. This was some truly great barbecue chicken, and I'm a little upset I didn't post it long ago. I remember getting a request for this stuff a while back, and taking a look at a recipe online, but after seeing the marinade needed "Filipino banana sauce," I think I moved on to something easier and more approachable. I worked with Filipino cooks many years ago, and I vaguely remember them using, and loving, something called banana sauce, which I thought was a type of hot sauce, but apparently it's the exact same thing as banana ketchup, which is what most recipes call for. I don't think I ever even tried it, but now, after making this, I'm officially a big fan. So, whether you can find a bottle of ketchup at the store, or you make it from scratch, I really must insist you give this incredible barbecue chicken a try soon. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings For the Banana Ketchup: 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 For the Chicken and Marinade: 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 For the Basting Sauce: 3 tablespoons reserved banana ketchup 3 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon vegetable oil 1 teaspoon fish sauce Directions 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. ALLRECIPES / KAREN HIBBARD 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. ALLRECIPES / KAREN HIBBARD 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. ALLRECIPES / KAREN HIBBARD Add halved chicken thighs to marinade and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours. ALLRECIPES / KAREN HIBBARD 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. ALLRECIPES / KAREN HIBBARD. 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. ALLRECIPES / KAREN HIBBARD Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. ALLRECIPES / KAREN HIBBARD Serve with accumulated juices or extra basting sauce. ALLRECIPES / KAREN HIBBARD Recipe Tips Feel free to grill the chicken without skewers.If the chicken is getting too dark on the grill, move it to indirect heat, or remove it from the grill and finish in an oven preheated to 400 degrees F (200 degrees C) to your desired doneness. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 368 Calories 11g Fat 27g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 368 % Daily Value * Total Fat 11g 15% Saturated Fat 3g 13% Cholesterol 157mg 52% Sodium 2052mg 89% Total Carbohydrate 27g 10% Dietary Fiber 2g 8% Protein 40g 80% Potassium 752mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.