Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
