Cut liempo and chicken thighs into bite-sized pieces, about 1.5 inches per side.
Mix soy sauce, brown sugar, lemon-lime soda, calamansi juice, liquid seasoning, and pepper to taste in a bowl. Add the meats and marinade for 30 minutes to 1 hour only.
In a pot, boil the meats with the marinade for 30 minutes. Set aside to cool.
Take 1 cup of the cooked marinade and place in a bowl. Mix with banana ketchup. Set aside this basting sauce.
Skewer the meats on bamboo skewers.
Heat a griller and oil it up to avoid meats from sticking to it.
Place the skewers and baste with prepared basting sauce. Cook each side for about 5 minutes each, constantly basting while grilling.
Test for doneness by slicing a small piece. Serve hot.
Servings 0