Ingredients
Scale
Gathering ingredients should never feel like an impossible scavenger hunt. Here’s what you’ll need for this straightforward yet delightful dish:
- 2 pounds of boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup banana ketchup (or substitute with tomato ketchup if unavailable)
- 1/2 cup brown sugar
- 1/4 cup calamansi juice (or substitute with lime juice)
- 1/4 cup vegetable oil
- 5 cloves garlic, minced
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- Bamboo skewers, soaked in water for at least 30 minutes
Instructions
Let’s dive into the cooking process. Remember, it’s all about enjoying the journey, so feel free to make your own tweaks along the way!
- In a large bowl, combine the soy sauce, banana ketchup, brown sugar, calamansi juice, vegetable oil, garlic, black pepper, and salt. Stir until the sugar is fully dissolved.
- Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavors seep in.
- Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked bamboo skewers.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and caramelized. A little char is good; it adds a lovely depth of flavor.
- Optional: Brush the chicken with additional banana ketchup during the last minute of grilling for an extra glossy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Filipino Chicken Barbecue, recipe, cooking, food
