Barbecue Chicken Skewers


For the banana ketchup

  • 4 ripe bananas, peeled and chopped
  • 2 tbsp. tomato paste
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1 1/2 cups water
  • 1/4 cup Pompeian Organic Apple Cider Vinegar

For the chicken skewers

  • 2 lbs. boneless chicken thighs, cut into 2" pieces
  • 1/4 cup soy sauce
  • 2 tbsp. banana ketchup
  • 1/4 cup lemon soda
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tbsp. lime juice
  • Pompeian Extra Virgin Olive Oil Spray
  1. Add the banana, tomato paste, onion and garlic to a food processor with a metal blade and process until smooth.
  2. Transfer to a medium saucepan then add water, vinegar, sugar and spices. Cook on low heat until it reaches the consistency of ketchup.
  3. Combine all ingredients in a bowl, cover and refrigerate overnight. Soak skewers in water for 30 minutes and add a few pieces of chicken to each one.
  4. Spray Pompeian Extra Virgin Olive Oil Spray onto the skewers and grill over medium high heat for 4-5 minutes per side.
  5. Baste with banana ketchup 2 minutes before fully cooked, serve with quick-pickled vegetables. 
  6. Serve.

Author: The Daley Plate

Enjoy this Filipino banana based infused dish of Barbecue Chicken Skewers!

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