Chicken Barbecue (Inihaw na Manok)
A flavorful Filipino barbecue dish featuring chicken thighs marinated in a sweet-tangy sauce made with banana ketchup, 7UP, and Asian condiments. The chicken is grilled until tender and served with traditional sawsawan dipping sauce.
Ingredients
- •2¼ cups banana ketchup
- •1 cup 7UP
- •½ cup fresh lemon juice
- •½ cup soy sauce
- •½ cup white sugarcane vinegar
- •½ cup brown sugar
- •¼ cup minced garlic
- •3 pounds boneless skinless chicken thighs
- •1 tablespoon cooking spray
- •1 serving sawsawan
- •1 serving for serving
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
60 min
- 3.
When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
10 min
- 4.
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.
15 min
- 5.
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.
10 min
- 6.
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.)
15 min
- 7.
Transfer to a platter and serve immediately, with sawsawan.
2 min
