Filipino-Style Barbecue Chicken

Prepare the Banana Ketchup: In a saucepan, combine mashed banana, tomato paste, apple cider vinegar, 2 tablespoons brown sugar, vegetable oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric. Add water and stir well. (5 minutes)

Simmer the Ketchup: Place the saucepan over medium-high heat and bring to a simmer. Reduce heat to medium and let it simmer until the mixture has reduced and thickened. (7-10 minutes)

Reserve Basting Sauce: Remove from heat. Set aside 3 tablespoons of the banana ketchup for the basting sauce, keeping the remaining ½ cup for the marinade.

Create the Marinade: In a bowl, mix ½ cup of the banana ketchup with lemon-lime soda, soy sauce, crushed garlic, 2 tablespoons brown sugar, black pepper, and lemon juice. Whisk until thoroughly combined.

Marinate the Chicken: Add the halved chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor absorption. (4-18 hours)

Prepare the Basting Sauce: In a separate small bowl, combine the reserved 3 tablespoons of banana ketchup, soy sauce, 1 tablespoon brown sugar, vegetable oil, and fish sauce. Stir well to create the basting sauce.

Preheat the Grill: Preheat a charcoal grill until the coals are very hot.

Skewer the Chicken: Remove the chicken from the refrigerator and thread the pieces onto metal skewers, folding each piece in half with the smooth side facing outward.

Grill the Chicken: Place the skewered chicken on the hot grill. Cook until the chicken is no longer pink in the center, turning and basting with the prepared basting sauce every 2-3 minutes. (15-20 minutes)

Serve: Serve the grilled chicken with the accumulated juices or extra basting sauce for an enhanced flavor experience.