Filipino BBQ Chicken Skewers for the Governors Ball
By FBWorld Team
the Governors Ball, following the 70th Emmy(r) Awards,
Patina Catering, led by Chef Joachim Splichal, will be
serving an array of dishes, including these Filipino BBQ
Chicken Skewers, which they were kind enough to share
the recipe for. Enjoy!
BBQ Chicken Skewers
1/2 cup Soy Sauce
1/2 cup Banana Ketchup
1/4 cup Lemon Juice
1/2 cup Brown Sugar
1 tspn. Finely Minced Garlic
1 tspn. Finely Minced Ginger
1/2 tspn. Sesame Oil
1 tspn. Kosher Salt
1 tspn. Ground Black Pepper
4lbs. Organic Chicken Thigh Meat, (cut into small cubes)
12 Bamboo Skewers - (pre-soaked in water for 30 minutes)
1/2 cup Finely Sliced Scallions
1/2 cup additional Banana Ketchup for dipping
(recipe and instructions below)
Combine first 9 ingredients to make a marinade. Marinade
the chicken or at least 4 hours, preferably overnight.
Thread chicken onto skewers and brush with oil. Cook over
a grill, turning as needed and brushing with reserved
marinade, until charred and cooked through, about 10 minutes.
Transfer to serving platter and garnish with sliced scallions
and additional banana ketchup sauce alongside.
2 tbls. Vegetable Oil
1/2 cup chopped Vidalia Onions
2 tspn. Finely Minced Garlic
1 Jalapeño (seeded and minced)
2 tspn. Finely Minced Ginger
1/2 tspn. Ground Turmeric
1/4 tspn. Ground Allspice
2 cups mashed Ripe Bananas
1/2 cup White Wine Vinegar
2 tbls. Honey
1 tbls. Tomato Paste
2 tbls. Soy Sauce
1/4 cup Brown Sugar
ACook onions in vegetable oil over medium heat until soft,
about 7 minutes. Add the garlic, jalapeo, ginger, turmeric
and allspice, and cook about 1 minute. Add the tomato
paste, bananas, vinegar, honey, soy sauce and brown sugar.
Continue cooking an additional 15minutes, stirring often.
Let cool and refrigerate.