Best Chicken Barbecue Inihaw Na Manok Recipes

Filipino Inihaw na Manok (Chicken Barbecue) image

Provided by Mikekey *

Categories Chicken

Time 30m

Number Of Ingredients 11

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

Steps:

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

Chicken Barbecue (Inihaw na Manok) image

Provided by Nicole Ponseca

Yield 4-6 servings

Number Of Ingredients 10

2 1/4 cups (540 ml) banana ketchup
1 cup (240 ml) 7UP
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) white sugarcane vinegar
1/2 cup (110 g) packed brown sugar
1/4 cup (35 g) minced garlic
3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking spray or vegetable oil, for greasing
Sawsawan, for serving

Steps:

In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
Transfer to a platter and serve immediately, with sawsawan.