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5 from 3 votes

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
Cook Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Barbecue Inihaw Manok
Servings: 4 people
Calories: 1127kcal
Author: Elizabeth Ann Quirino

Equipment

  • Outdoor grill: Charcoal or Gas

Ingredients

  • 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

Instructions

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:

  • The next day, skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken thigh.
  • Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.
    Add the brown sugar to the basting liquid and blend well.
    *Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.
  • Spray or brush the grates of the grill with oil so meat does not stick.
    Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.
    Place the skewered chicken thighs on the grates. 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 skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.
    Serve warm with jasmine rice.

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.

Nutrition

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