Chicken Barbecue Filipino-style- Inihaw na Manok
Inihaw na Manok (say 'ee-nee-haw-nah-mah-nok') is Pilipino which translates to Chicken Barbecue. This barbecue dish is a well-loved grilled entrée and ranks as a top party favorite along with the Pork BBQ skewers I have featured on this blog. The secret is to marinate it the night before. The ingredients are fairly simple and are probably in your pantry already. Just mix it together, pour it on the chicken, keep it in a resealable plastic bag and refrigerate overnight. Once you start char-grilling these chicken pieces the aroma that is a medley of sweetness and savory seasonings float all over your backyard. Be prepared for neighbors to come knocking once they sniff the aroma. This is an AsianinAmericamag recipe. Serves 4.
Prep Time1 day d
Cook Time30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Barbecue Inihaw Manok
Servings: 4 people
Calories: 1127kcal
Author: Elizabeth Ann Quirino
- 4 pounds chicken thighs boneless, skinless (about 8 to 10 pieces)
- 1/2 cup soy sauce
- 1/2 cup banana ketchup or use tomato catsup
- 1/8 cup chili sauce bottled
- 1/4 cup calamansi juice fresh or frozen concentrate; or use lemon juice
- 1/2 cup brown sugar
- 1 can (8 oz) Sprite or 7-Up soda
- 1 teaspoon finely minced fresh garlic
- 1/8 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 to 10 pieces bamboo skewers pre-soaked in water for 30 minutes before adding meat
- for serving: boiled white rice
Prepare the marinade:
In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.Pour the marinade over the chicken thighs. Pierce the chicken with a fork for the marinade to absorb.Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.*Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.
To cook Chicken Barbecue:
Cook's comments:
Ingredients like banana ketchup and calamansi juice (frozen or fresh) can be purchased at Asian markets. If not available, substitute with tomato catsup and fresh lemon juice. Meyer lemons are the closest in taste to the Filipino calamansi.Boneless chicken thighs are best for this recipe and cook fast. If preferred, use boneless chicken breast. If using chicken breast, tenderize with a meat mallet before marinating.
Serving: 1g | Calories: 1127kcal | Carbohydrates: 32g | Protein: 77g | Fat: 76g | Saturated Fat: 20g | Cholesterol: 445mg | Sodium: 2673mg | Potassium: 1059mg | Fiber: 1g | Sugar: 28g | Vitamin A: 410IU | Vitamin C: 1.4mg | Calcium: 65mg | Iron: 4.1mg