Recipe Details
Ingredients
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1mediumvery ripe banana, mashed
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¼cuptomato paste
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¼cupapple cider vinegar
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2tablespoonsbrown sugar
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2teaspoonsvegetable oil
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2teaspoonsfreshly grated ginger
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½teaspoononion powder
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¼teaspoongarlic powder
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¼teaspooncayenne pepper
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¼teaspoonkosher salt, or to taste
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⅛teaspoonground allspice
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⅛teaspoonground turmeric
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¼cupwater
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½ cup prepared banana ketchup
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¾cuplemon-lime soda (such as 7-Up®)
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½cupsoy sauce
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4clovescrushed garlic
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2tablespoonsbrown sugar
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1teaspoonfreshly ground black pepper
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1mediumlemon, juiced
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2 ½poundsskinless, boneless chicken thighs, cut in half
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3 tablespoons reserved banana ketchup
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3tablespoonssoy sauce
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1tablespoonbrown sugar
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1tablespoonvegetable oil
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1teaspoonfish sauce
Cooking Directions
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Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
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Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
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Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined.
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Add halved chicken thighs to marinade and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
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When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce. Preheat a charcoal grill until coals are very hot.
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Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
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Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.
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Serve with accumulated juices or extra basting sauce.
Recipe Tips
Feel free to grill the chicken without skewers.
If the chicken is getting too dark on the grill, move it to indirect heat, or remove it from the grill and finish in an oven preheated to 400 degrees F (200 degrees C) to your desired doneness.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories368 | |
% Daily Value * | |
Total Fat 11g |
15% |
Saturated Fat 3g |
13% |
Cholesterol 157mg |
52% |
Sodium 2052mg |
89% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 2g |
8% |
Protein 40g |
80% |
Potassium 752mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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