Best Filipino Grilled Chicken Inihaw Na Manok Recipes

CHICKEN INASAL

Steps:

• Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
• In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
• Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
• In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
• Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
• Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
• Lightly grease grill grates and heat over hot coals.
• Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
• Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
• Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.

FILIPINO INIHAW NA MANOK (CHICKEN BARBECUE)

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)

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.