Filipino-Style Barbecue Chicken - Food Wishes

calamansi juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides a similar acidity and flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining a similar taste.

annatto oil

🥗Healthier: olive oil with paprika

💰Cheaper: regular vegetable oil

Paprika provides color and flavor without the cost.

Make homemade banana ketchup by mashing 1 very ripe banana with tomato paste, brown sugar, apple cider vinegar, vegetable oil, freshly grated ginger, onion powder, garlic powder, cayenne, allspice, turmeric, and a splash of cold fresh water.

Cook the banana ketchup mixture over medium-high heat for 7-10 minutes until it thickens.

Reserve 3 tablespoons of banana ketchup for basting sauce.

Combine the remaining banana ketchup with crushed garlic, brown sugar, soy sauce, black pepper, juice of 1 lemon, and 7 Up in a mixing bowl to create the marinade.

Cut 2.5 pounds of boneless skinless chicken thighs in half and marinate in the mixture for at least 4 hours or overnight.

Mix the reserved banana ketchup with soy sauce, brown sugar, vegetable oil, and Asian fish sauce to create the basting sauce.

Skewer the marinated chicken thighs and refrigerate until ready to grill.

Grill the skewered chicken over hot charcoal, basting with the sauce and flipping every few minutes, for a total cooking time of 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens