At the Governors Ball, following the 70th Emmy® Awards, Patina Catering, led by Chef Joachim Splichal, will be serving an array of dishes, including these Filipino BBQ Chicken Skewers, which they were kind enough to share the recipe for.  Enjoy!
Filipino BBQ Chicken Skewers
Makes 12 Skewers
½ cup soy sauce
½ cup banana ketchup
¼ cup lemon juice
½ cup brown sugar
1 tsp finely minced garlic
1 tsp finely minced ginger
½ tsp sesame oil
1 tsp kosher salt
1 tsp ground black pepper chicken thigh meat, cut into small cubes
12 bamboo skewers–pre-soaked in water for 30 minutes
½ cup finely sliced scallions
½ cup additional banana ketchup for dipping
(recipe and instructions below)
Combine first 9 ingredients to make a marinade.
Marinade the chicken or at least 4 hours, preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes. Transfer to serving platter and garnish with sliced scallions and additional banana
ketchup sauce alongside.
Banana Ketchup
2 tablespoons vegetable oil
½ cup chopped Vidalia onions
2 tsp finely
minced garlic
1 jalapeño
seeded and minced
2 tsp finely grated ginger
 1/2 tsp ground turmeric
¼ tsp ground allspice
2 cups mashed ripe bananas
½ cup white wine vinegar
2 tbsp honey
1 tbsp tomato paste
2 tbsp soy sauce
¼ cup brown sugar
Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic, jalapeo, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15
minutes, stirring often. Let cool and refrigerate.