Grilled chicken thigh skewers layered with a homemade banana ketchup and brown sugar adobo glaze, finished with charred lime and fresh coriander. The glazing technique builds complex flavour as the chicken cooks over medium-high barbecue heat.
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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
Store cooled banana ketchup in an airtight container in the fridge for up to 5 days. Cooked skewers can be refrigerated for 3 days and gently reheated on the barbecue or in a warm oven.
wooden or metal skewers · barbecue · food processor
At least 30 minutes in the fridge, though overnight is ideal for deeper flavour absorption.
Yes. The banana ketchup can be made and cooled completely in advance, then stored in the fridge until ready to glaze the chicken.
At least 74°C. Cook for 15–20 minutes, turning every 2 minutes and basting alternately with the two glazes.
The lime half keeps the chicken pieces secure on the skewer and chars during cooking to serve as an acidic condiment alongside.
Move the skewers to a cooler area of the grill to prevent burning while the interior reaches the safe temperature.
