filipino inihaw na manok (chicken barbecue)
These could be made in the oven also. Need to marinate overnight for best flavor.
prep time
cook time
30 Min
method
Grill
yield
4-8 serving(s)
Ingredients
- 4 pounds boneless, skinless chicken thighs (8 thighs)
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (or tomato ketchup)
- 1/8 cup chili sauce (sich as hienz)
- 1/4 cup lemon juice
- 1 cup 7-up or sprite soda
- 1 teaspoon minced garlic
- 1/8 teaspoon sesame oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 cup brown sugar
How To Make filipino inihaw na manok (chicken barbecue)
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Step 1Place thighs in a zipper-type plastic bag.
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Step 2Prepare the marinade: in a medium sized bowl mix the soy sauce, banana ketchup, chili sauce, lemon juice, Sprite soda, garlic, sesame oil, salt, black pepper. Do not add sugar yet. Blend ingredients well. Pour over the boneless chicken thighs.
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Step 3Seal bag and refrigerate overnight.
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Step 4When ready to cook, soak 8 bamboo skewers in water for 30 minutes. Thread one thigh on each bamboo skewer. Reserve marinade.
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Step 5Pour marinade into a saucepan and add brown sugar. Bring to a simmer over medium heat. Set aside to use as basting sauce. (if not comfortable reheating the marinade and chicken juices, make a new batch for basting).
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Step 6Pre-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.
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Step 7Serve with jasmine white rice.
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