Ingredients
Scale
10 - 12 boneless skinless chicken thighs cut into 1" pieces
Sauce & Marinade:
1 cup banana ketchup (Jufran Banana Ketchup)
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup dark soy sauce (kecap manis)
1/4 cup apple cider vinegar
10 cloves of fresh garlic
2 inches of sliced ginger
1 tbsp gochutgaru
1 tsp black pepper
2 tbsp red pepper flakes for some spice (optional)
Instructions
- Make the marinade/sauce. Add all the liquids to a medium-size pot.
- Then smashed the garlic and slice the ginger. Add that to the pot.
- Bring to a boil then simmer for 20 minutes.
- Prep your chicken thighs. Cut them into 1-inch cubes.
- Cool down your sauce.
- Make sure your marinade/sauce is completely cooled down. In an airtight container, add 1 cup of the sauce to marinate the chicken. Marinate for 30 minutes. For best results, marinate overnight.
- Keep the rest of your sauce in an airtight container and store it in the fridge. This will be your BBQ sauce for basting.
- When you are ready to barbeque, start skewering the chicken. Keep them tight. This prevents the chicken from drying out. Discard the marinade.
- Preheat your barbeque, make sure it is on low when cooking the meat.
- Start basting right away with the reserved marinade to start developing the flavors.
- The chicken skewers should be done in 15 minutes. With an internal temperature of 165 ºF
- Prep Time: 30 minutes
- Marinate: 30 minutes
- Cook Time: 15 minutes
- Category: mains, sauces
- Method: barbecue
- Cuisine: filipino