Name: Filipino-Style Barbecue Chicken
Ingredients: 1 medium very ripe banana, mashed; 0.25 cup tomato paste; 0.25 cup apple cider vinegar; 2 tablespoons brown sugar; 2 teaspoons vegetable oil; 2 teaspoons freshly grated ginger; 0.5 teaspoon onion powder; 0.25 teaspoon garlic powder; 0.25 teaspoon cayenne pepper; 0.25 teaspoon kosher salt, or to taste; 0.125 teaspoon ground allspice; 0.125 teaspoon ground turmeric; 0.25 cup water; ½ cup prepared banana ketchup; 0.75 cup lemon-lime soda (such as 7-Up®); 0.5 cup soy sauce; 1 medium lemon, juiced; 2 tablespoons brown sugar; 4 cloves crushed garlic; 1 teaspoon freshly ground black pepper; 2.5 pounds skinless, boneless chicken thighs, cut in half; 3 tablespoons reserved banana ketchup; 3 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon vegetable oil; 1 teaspoon fish sauce

Ingredients

1 medium very ripe banana, mashed
0.25 cup tomato paste
0.25 cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons vegetable oil
2 teaspoons freshly grated ginger
0.5 teaspoon onion powder
0.25 teaspoon garlic powder
0.25 teaspoon cayenne pepper
0.25 teaspoon kosher salt, or to taste
0.125 teaspoon ground allspice
0.125 teaspoon ground turmeric
0.25 cup water
½ cup prepared banana ketchup
0.75 cup lemon-lime soda (such as 7-Up®)
0.5 cup soy sauce
1 medium lemon, juiced
2 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon freshly ground black pepper
2.5 pounds skinless, boneless chicken thighs, cut in half
3 tablespoons reserved banana ketchup
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon fish sauce

Steps

Mash banana, tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric together in a medium saucepan; stir in water to combine.
Place over medium-high heat; bring to a simmer. Reduce heat to medium; simmer until reduced and thickened, 7 to 10 minutes. Reserve 3 tablespoons ketchup for basting sauce, leaving about ½ cup for marinade.
Whisk ½ cup reserved banana ketchup, lemon-lime soda, ½ cup soy sauce, lemon juice, 2 tablespoons brown sugar, garlic, and black pepper in a large bowl until marinade is combined.
Add halved chicken thighs to marinade; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 to 18 hours.
Whisk reserved 3 tablespoons banana ketchup, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oil, and fish sauce together in a small bowl until basting sauce smooth.
Preheat an outdoor grill with a pile of charcoal until the coals are very hot. Thread chicken halves onto metal skewers, folding each in half with smooth sides facing outward and rougher sides folded inward.
Grill chicken, in batches, over hot coals until no longer pink in centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.
Serve with accumulated juices or extra basting sauce.