Filipino Inihaw na Manok (Chicken Barbecue)

Filipino Inihaw Na Manok (chicken Barbecue) Recipe

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Mikekey *


These could be made in the oven also. Need to marinate overnight for best flavor.


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24 Hr
30 Min


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4 lb
boneless, skinless chicken thighs (8 thighs)
1/2 c
soy sauce
1/2 c
banana ketchup (or tomato ketchup)
1/8 c
chili sauce (sich as hienz)
1/4 c
lemon juice
1 c
7-up or sprite soda
1 tsp
minced garlic
1/8 tsp
sesame oil
1 tsp
sea salt
1 tsp
ground black pepper
1/2 c
brown sugar

How to Make Filipino Inihaw na Manok (Chicken Barbecue)


  • 1Place thighs in a zipper-type plastic bag.
  • 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.
  • 3Seal bag and refrigerate overnight.
  • 4When ready to cook, soak 8 bamboo skewers in water for 30 minutes. Thread one thigh on each bamboo skewer. Reserve marinade.
  • 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).
  • 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.
  • 7Serve with jasmine white rice.

Printable Recipe Card

About Filipino Inihaw na Manok (Chicken Barbecue)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Filipino

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