Prepare the marinade: in a medium sized bowl mix the soy sauce, banana ketchup, chili sauce, calamansi juice, ginger ale, garlic, sesame oil, salt, black pepper. Blend ingredients well. Pour over the boneless chicken thighs. Pierce some parts of the chicken with a fork for the marinade to absorb. Keep the marinated chicken pieces in a Ziploc resealable plastic bag. Refrigerate marinated pieces at least 4 hours or up to overnight. (Or you can freeze the marinated chicken for a week or two till ready to grill. Just thaw it before hand).
The next day, skewer the chicken pieces in bamboo sticks that have been pre-soaked in water for 20 minutes. Use one bamboo skewer for each chicken thigh.
Prepare the basting liquid by using the marinade and set aside.
Pre-heat the grill to a medium high for at least 5 to 10 minutes. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze. Flip the chicken pieces after the first half of cooking so they cook thoroughly on all sides. Serve with garlic fried rice and Filipino achara pickles (green papaya sweet-sour pickle relish).
Cook's comments: ingredients like banana ketchup and calamansi juice (frozen or from fresh limes) can be purchased at Asian markets by the Philippine section. If not available, substitute with tomato catsup and fresh lemon juice.
Recipe notes: boneless chicken thighs are best for this recipe and cook fast. If preferred, substitute with boneless chicken breast. If using chicken breast pieces, tenderize with a meat mallet before marinating. Please remember if you cook chicken pieces with bone cooking time will be longer.
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