Filipino-style barbecue chicken skewers with homemade banana ketchup

Banana ketchup: combine one very ripe banana with tomato paste, brown sugar, apple cider vinegar, a little vegetable oil, grated ginger, onion powder, garlic powder, cayenne, allspice and a little turmeric.

Mash the banana with a masher, leaving small pieces; add a big splash of cold water.

Bring to a simmer over medium-high, stir, drop to medium and cook 7 to 10 minutes until reduced and thick; stir in a big pinch of salt.

Turn off the heat; no straining needed here. Reserve about 3 tbsp for the basting sauce and put the rest in a mixing bowl.

Marinade: add crushed garlic, brown sugar, a lot of soy sauce, black pepper, the juice of one lemon and 7up; whisk.

Cut boneless skinless chicken thighs in half at the natural division, favouring the bigger side so the pieces are even.

Toss thoroughly in the marinade with tongs, cover with plastic and refrigerate at least four hours, up to overnight.

Basting sauce: mix the reserved banana ketchup with soy sauce, brown sugar, a splash of vegetable oil and a little fish sauce.

Fold the thighs in half, smooth side out, onto metal skewers or soaked wooden skewers; refrigerate until grilling.

Grill over hot charcoal smooth side down about three minutes, flip, and baste; turn every two or three minutes, basting each time, 15 to 20 minutes total, moving or rotating skewers for hot spots.

Done when firm and springing back to a poke, or about 150 to 155 on a thermometer.

Brush on any leftover basting sauce; serve on rice salad with the plate juices poured over and lime wedges.