Filipino Chicken Barbecue (Inihaw na Manok)

Posted on 30. Oct, 2010 by admin in Filipino, GF-Adaptable, Meat, SE Asian

Filipino Chicken Barbecue (Inihaw na Manok)

Filipino barbecue is often marinated in a mixture that includes 7-Up or Sprite, likely for its tenderizing effect. Our family recipe contains no catsup, which is often mentioned in online recipes as either part of the marinade or a component of the basting mixture. This chicken is incredibly moist and flavorful, and the reduced marinade has just the right balance of sweet and savory, having cooked off the tartness of the vinegar. Paired with achara (pickled green papaya), it’s a classic Filipino combination.

If you have concerns about boiling the used marinade, double the measurements for the marinade and set half aside for the basting mixture.

Serves 4

Ingredients:

1 1/2 cups cane vinegar, or 1 cup apple cider vinegar
1/2 cup sugar
3 bay leaves, torn or crushed
1/4 cup soy sauce
3 garlic cloves, finely grated
1 tablespoon finely ground black pepper
12 oz. 7-Up or Sprite
5 pounds chicken leg quarters or your preferred chicken pieces, preferably dark meat, cleaned and trimmed of excess fat

In a large container that can hold the chicken pieces, combine all ingredients except chicken. Mix until sugar is dissolved. Marinate chicken in the refrigerator for at least 3 hours or up to 8 hours.

Take the chicken out and transfer the pieces to a large plate. While waiting for the chicken to come to room temperature, pour the marinade into a small sauce pan (or discard the marinade and pour the additional reserved marinade into a sauce pan) and boil over medium heat until the marinade is reduced to a sticky syrup.

Heat your grill to 350 degrees or medium heat. Grill chicken pieces, bone side down, for about 8 minutes, then reduce the grill temperature to 275 degrees. Continue grilling bone side down for about 20 minutes, basting once. Flip the pieces over and grill for another 20 minutes, basting occasionally. Continue grilling, flipping, and basting until chicken is fully cooked. Check for doneness by piercing the joint to ensure juices run clear, or until chicken reaches 163F internal temperature.

Take chicken off the grill, tent with foil, and let rest for about 5 minutes before serving.

Tags: Ivory Hut

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10 Responses to “Filipino Chicken Barbecue (Inihaw na Manok)”

Dolores Kostelni 27 October 2010 at 10:04 am #

I enjoy the recipes and informative headnotes of New Asian Cuisine, especially because I have a filipino daughter-in-law. We just completed a visit to San Francisco and at a Dim Sum restaurant we ordered Onion Soup Dumplings. Delicious and the most popular item on their menu, we were told. Do you have a recipe for onion soup dumplings?

Thanks.

grace Reply:
October 28th, 2010 at 10:14 am
How delicious! We will look into the onion soup dumplings! Thank you for your comments!
R 27 October 2010 at 3:25 pm #

Yum! I grew up in the Philippines and always enjoyed the BBQ. Sometimes we use Coke for the marinade along with banana ketchup. I’ve also used Ginger ale in lieu of 7up.
Tracy 29 October 2010 at 3:11 am #

This is a mouth-watering treat! The glare of the BBQ looks so tasty.
G 2 November 2010 at 3:27 am #

glad to see a familiar recipe going global. sometimes bbq vendors boil the meat in the marinade for a while before grilling it. it makes the meat (esp pork) really tender and absorb the flavor of the marinade well. instead of using catsup and 7-up, you can also try plain vinegar or lemon, soy sauce, chillis, a little pepper and garlic. it’s delicious!
Marcella Tomlin 4 November 2010 at 3:16 pm #

I just made this dish for my family yesterday, and it was a HIT! Going to try the recipe out for when I make party wings, since they would be easier to make and eat for special occasions. Thanks for sharing :)!
Theresa P. 20 January 2011 at 1:13 am #

I just subscribed to new asian cuisines news letter & recipes.I LOVE ASIAN CUISINE!!!!!!!!!!! i can’t wait!!!!! Thanks sooo much!

grace Reply:
January 20th, 2011 at 11:59 am
Welcome Theresa to our website!
Eugene 18 September 2011 at 6:35 pm #

I tried this with chicken legs and thighs on a charcoal grill. It turned out great and looked as good as it tasted! Everyone loved the chicken.

Thank you!
Kim 9 January 2012 at 2:31 am #

This looks delicious! Would it work on a George Foreman grill?