Photo by Justin Walker
Barbecued chicken skewers are both a backyard staple and a street food treat, and it seems like everyone has their own secret method for the marinade: It can be salty or sour, sweet, or loaded with garlic. For us the perfect barbecue sauce for chicken is made with banana ketchup, soy sauce, sugarcane vinegar, and 7UP. It’s slightly sticky when cooked and develops a nice char as the sugars in the soda and ketchup caramelize, while the dark thigh meat (a must) stays tender and juicy. Serve the skewers alone or over sinangag, with sawsawan made of diced onions, crushed garlic, black pepper, and a bit of fish sauce, soy sauce, and vinegar.
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