Adobo Chicken Skewers With Banana Ketchup Recipe
The technique of glazing meat – in this case chicken – as it cooks on the barbecue creates layers of flavour that is both deeply satisfying to cook and eat.
- 1.5kg boneless chicken thighs, chopped into 2.5cm pieces
- 5 limes, 3 halved and 2 with their cheeks cut off, central part discarded
- chopped coriander, to serve
- 120ml of light soy sauce
- 90ml of rice wine vinegar, or Filipino cane vinegar if you can find it
- 30g of garlic, finely grated
- 20g of ginger, finely grated
- 100g of dark brown sugar
- 45ml of vegetable oil, plus extra for brushing
- 2 tbsp of vegetable oil
- 2 banana shallots, finely chopped
- 4 garlic cloves, finely grated
- 1 small green chilli, finely chopped
- 30g of ginger, finely grated
- 1/2 tsp ground turmeric
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 400g of banana, (about 4), mashed
- 100ml of mirin
- 100ml of apple cider vinegar
- 2 tbsp of honey
- 50g of brown sugar
- 2 tbsp of dark rum
- 1 tbsp of tomato purée
- 1 tbsp of light soy sauce
- 100g of dark brown sugar
- 60ml of light soy sauce
- 1 lemon, juiced
- 1 tbsp of apple cider vinegar, or Filipino cane vinegar if you can find it
- 4 garlic cloves, finely grated
- 1 tsp smoked paprika
- For the marinade, mix all of the ingredients together with a generous pinch of black pepper. Add the chicken, mix well and set aside in the fridge for at least 30 minutes, or ideally overnight
- For the banana ketchup, heat the vegetable oil in a saucepan. Once hot, soften the shallots for about 5 minutes, then add the garlic, green chilli, ginger, turmeric, allspice and smoked paprika and fry for a further minute until fragrant
- Stir in the remaining ingredients then bring to a simmer. Turn down the heat to low and cover and cook for 15-20 minutes, until thickened. Leave to cool
- Once cooled, taste and season as needed, then blend in a food processor until smooth, loosening with a splash of water if needed. Set aside a little in a small serving bowl for dipping, then pour the rest in a bowl to use for glazing the chicken as it cooks
- For the brown sugar glaze, mix together all of the ingredients in a saucepan. Simmer for 5 minutes then reserve a little for brushing at the end of cooking. Pour the rest in a bowl to use for glazing the chicken as it cooks
- If you are using wooden skewers, soak them in water for at least 20 minutes, then drain
- Skewer the chicken onto skewers and secure a lime half onto the end of each skewer to keep everything in place. Set aside
- Light a barbecue for direct cooking on a medium-high heat
- Brush the chicken skewers with a little oil and place them on the grill. Cook for 15-20 minutes, with the lid on and vents open, turning every 2 minutes and basting with the banana ketchup and brown sugar glaze in turn. You may need to move the chicken to a cooler area of the grill if colouring too quickly. The final internal temperature should be at least 74°C
- Meanwhile, char the lime cheeks until nicely coloured, then remove and set aside
- Arrange the skewers on a platter (remove the skewers if you like) and brush over the reserved glaze with a clean brush. Sprinkle with chopped coriander and serve with the charred lime cheeks and reserved banana ketchup
This recipe has two glazes to create a sweet and tangy crust – a banana ketchup and a brown sugar glaze, the latter of which includes flavours of Filipino chicken adobo. Marinating the chicken in an adobo marinade tenderises the chicken and adds another layer of flavour here too.
Judging the temperature of the grill and moving the skewers to a cooler area if the chicken is colouring too quickly is key. For the marinade, mix all of the ingredients together with a generous pinch of black pepper.
Add the chicken, mix well and set aside in the fridge for at least 30 minutes, or ideally overnight For the banana ketchup, heat the vegetable oil in a saucepan.
Once hot, soften the shallots for about 5 minutes, then add the garlic, green chilli, ginger, turmeric, allspice and smoked paprika and fry for a further minute until fragrant Stir in the remaining ingredients then bring to a simmer.
Turn down the heat to low and cover and cook for 15-20 minutes, until thickened. Leave to cool
Once cooled, taste and season as needed, then blend in a food processor until smooth, loosening with a splash of water if needed. Set aside a little in a small serving bowl for dipping, then pour the rest in a bowl to use for glazing the chicken as it cooks For the brown sugar glaze, mix together all of the ingredients in a saucepan.
Simmer for 5 minutes then reserve a little for brushing at the end of cooking. Pour the rest in a bowl to use for glazing the chicken as it cooks
If you are using wooden skewers, soak them in water for at least 20 minutes, then drain
Light a barbecue for direct cooking on a medium-high heat
Brush the chicken skewers with a little oil and place them on the grill.
Cook for 15-20 minutes, with the lid on and vents open, turning every 2 minutes and basting with the banana ketchup and brown sugar glaze in turn. You may need to move the chicken to a cooler area of the grill if colouring too quickly. The final internal temperature should be at least 74°C
Meanwhile, char the lime cheeks until nicely coloured, then remove and set aside Arrange the skewers on a platter (remove the skewers if you like) and brush over the reserved glaze with a clean brush.
Sprinkle with chopped coriander and serve with the charred lime cheeks and reserved banana ketchup