Filipino-Style Barbecue Chicken Recipe

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Cook Time: 30 minutes

This unique recipe combines the sweetness of banana ketchup with the savory flavors of grilled chicken. Here's how to prepare it from scratch for a mouth-watering meal that serves 6.

Ingredients

Banana Ketchup:

• 1 medium very ripe banana, mashed
• cup tomato paste
• cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 teaspoons vegetable oil
• 2 teaspoons freshly grated ginger
• teaspoon onion powder
• teaspoon garlic powder
• teaspoon cayenne pepper
• teaspoon kosher salt, or to taste
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• cup water

Chicken and Marinade:

• cup prepared banana ketchup
• cup lemon-lime soda (such as 7-Up)
• cup soy sauce
• 1 medium lemon, juiced
• 4 cloves crushed garlic
• 1 teaspoon freshly ground black pepper
• 2 pounds skinless, boneless chicken thighs, cut in half

Basting Sauce:

• 3 tablespoons reserved banana ketchup
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon fish sauce

Directions

Step 1: In a medium saucepan, mash the banana, tomato paste, apple cider vinegar, brown sugar, vegetable oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric together. Add water and stir to combine.

Step 2: Place the saucepan over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer for 7 to 10 minutes, until the sauce has thickened and reduced. Remove from heat and reserve 3 tablespoons for the basting sauce. Leave about cup for the marinade.

Step 3: For the chicken marinade, transfer cup of prepared banana ketchup to a large bowl. Add the lemon-lime soda, soy sauce, lemon juice, garlic, and black pepper. Whisk until well combined.

Step 4: Add the chicken thighs (cut in half) to the marinade and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.

Step 5: When you're ready to cook the chicken, prepare the basting sauce by whisking together the reserved 3 tablespoons of banana ketchup, soy sauce, brown sugar, vegetable oil, and fish sauce in a small bowl until smooth.

Step 6: Preheat a charcoal grill until the coals are very hot. Remove the chicken from the refrigerator and place it on metal skewers, folding each piece in half with the smooth side facing outward and the rougher side folded inward.

Step 7: Grill the chicken in batches over the hot coals for 15 to 20 minutes, turning and basting every 2 to 3 minutes. Grill until the chicken is no longer pink in the center and reaches a safe internal temperature.

Step 8: Serve the grilled chicken with any accumulated juices or extra basting sauce for added flavor.

Chef's Notes

Feel free to grill the chicken without skewers. If the chicken is getting too dark on the grill, move it to indirect heat, or finish cooking in an oven preheated to 400F (200C) until the desired doneness is reached.

Nutrition Facts (per serving)

• Calories: 368
• Fat: 11g (15% DV)
• Saturated Fat: 3g (13% DV)
• Cholesterol: 157mg (52% DV)
• Sodium: 2052mg (89% DV)
• Total Carbohydrates: 27g (10% DV)
• Dietary Fiber: 2g (8% DV)
• Protein: 40g (80% DV)
• Potassium: 752mg (16% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Filipino-style barbecue chicken is a beloved dish that has earned a special place in the hearts of food lovers worldwide. It combines the smoky flavors of grilled chicken with a unique marinade and basting sauce, which gives the chicken a rich and mouthwatering taste. This recipe is not just about cooking chickenits about infusing it with the flavors of the Philippines.

History of Filipino-Style Barbecue Chicken

The origins of Filipino barbecue can be traced to the Spanish colonial period, where cooking over an open flame became a popular method of preparing meat. As the Philippines has over 7,000 islands, regional variations of barbecue chicken exist across the country. The unique twist in Filipino-style barbecue chicken comes from its use of banana ketchup, a sweet and tangy condiment that was created during the World War II era, when tomatoes were scarce, and bananas were in abundance. This sweet-sour sauce is now a staple in Filipino cuisine and adds a distinctive flavor to grilled meats like chicken.

Regional Variations

Filipino-style barbecue chicken varies greatly depending on the region. In Manila, its common to see street vendors serving chicken skewers with a generous basting of banana ketchup-based sauces. In the Visayan regions, the marinade might include local ingredients like coconut vinegar or calamansi (a type of citrus fruit), giving it a unique tang. The sauce and marinade can vary in sweetness or spice levels, depending on individual preferences and regional customs. While skewered chicken is traditional, the dish is also served as whole pieces or even on a grill pan in households without access to open flame grilling.

How It Differs from Other Barbecue Dishes

Filipino-style barbecue chicken stands out from other barbecue dishes due to its unique flavor profile. Unlike Western barbecue, which often features tangy or smoky tomato-based sauces, Filipino barbecue uses banana ketchupan unexpected ingredient that offers a sweet and mildly tangy flavor. Additionally, the use of lemon-lime soda in the marinade is unique to Filipino barbecue, tenderizing the chicken while imparting a slightly citrusy note. The combination of soy sauce, garlic, and ginger in the marinade creates a more umami-rich base, which is distinct from the more sugary and tomato-based marinades found in many Western barbecues.

Where Filipino-Style Barbecue Chicken Is Served

This dish is widely enjoyed across the Philippines and is a common feature at family gatherings, fiestas, and celebrations. Street vendors, called barbecue stands, can be found in every major city, offering skewered meats served with a variety of dipping sauces and sides like rice or pancit (noodles). Its also a popular choice for casual outdoor cooking, often grilled over charcoal at picnics or beach outings. Abroad, Filipino-style barbecue chicken is frequently served in Filipino restaurants, particularly in areas with large Filipino communities, such as in California, New York, and Hawaii.

Interesting Facts

Did you know that banana ketchup, a central ingredient in Filipino-style barbecue chicken, was invented during World War II? The shortage of tomatoes led to the creative use of mashed bananas, and it quickly became a beloved alternative to the traditional tomato ketchup. Today, banana ketchup is still widely used in Filipino cooking, not just for barbecues, but also for dishes like spaghetti, fries, and even as a dip for fried snacks.

Additionally, Filipino-style barbecue chicken is often served with a side of garlic rice (sinangag) and sometimes with a cold glass of sweetened iced tea, making it a complete and satisfying meal. If you're ever invited to a Filipino BBQ, dont be surprised to see the chicken being grilled with a generous brush of basting sauce every few minutes, ensuring that each piece is bursting with flavor.

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