Filipino Chicken BBQ (Inihaw na manok)
Filipino Chicken BBQ (Inihaw na manok)
Ingredients
For the Chicken & Skewers
- 2-3 lbs chicken thighs, deboned and cut in 4ths
- as needed wooden skewers, soaked in water for at least 2 hours
For the BBQ Marinade
- 1 cup ketchup, (banana or tomato)
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime juice)
- 1/2 cup Sprite or 7Up
- 8 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
For the BBQ Glaze
- 1 cup ketchup
- 1 tablespoon soy sauce
- 30 g brown sugar, (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- 1
In a large bowl or ziplock bag, combine all marinade ingredients (1 cup ketchup, 1/2 cup soy sauce, 1/4 cup calamansi juice, 1/2 cup Sprite or 7Up, 8 cloves minced garlic, 1 teaspoon garlic powder, 1 tablespoon freshly ground black pepper, 1 teaspoon kosher salt). Add the 2-3 lbs chicken thighs (deboned and cut in 4ths) and mix well to coat. Cover and marinate in the fridge overnight.
⏱️ 5 min
- 2
Soak wooden skewers in water for at least 2 hours to prevent burning. Thread the marinated chicken pieces tightly onto the skewers. Try your best to cover the chicken with the skin; this helps protect the chicken meat from overcooking. Packing them closely helps keep the meat juicy during grilling.
⏱️ 10 min
- 3
In a bowl, mix together all glaze ingredients (1 cup ketchup, 1 tablespoon soy sauce, 30g brown sugar, 3 cloves minced garlic, 1 teaspoon black pepper, 1 teaspoon kosher salt) until well combined. No need to cook—this glaze will caramelize directly on the grill.
⏱️ 5 min
- 4
Preheat your grill to medium heat. Grill the chicken skewers for 12–15 minutes, turning every 4–5 minutes for even cooking.
⏱️ 15 min
- 5
Raise the heat to medium-high. Brush the skewers with the glaze and grill for another 1–2 minutes per side, letting the glaze slightly caramelize. Apply a second coat for extra flavor and color.
⏱️ 5 min
- 6
Serve hot with steamed white rice or garlic fried rice. Pairs well with Filipino spiced vinegar (sawsawan).
Kitchen Tools
Nutrition Facts (per serving)
Filipino Chicken BBQ (Inihaw na manok)
For the Chicken & Skewers
- 2-3 lbs chicken thighs, deboned and cut in 4ths
- as needed wooden skewers, soaked in water for at least 2 hours
For the BBQ Marinade
- 1 cup ketchup, (banana or tomato)
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime juice)
- 1/2 cup Sprite or 7Up
- 8 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
For the BBQ Glaze
- 1 cup ketchup
- 1 tablespoon soy sauce
- 30 g brown sugar, (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- 1
In a large bowl or ziplock bag, combine all marinade ingredients (1 cup ketchup, 1/2 cup soy sauce, 1/4 cup calamansi juice, 1/2 cup Sprite or 7Up, 8 cloves minced garlic, 1 teaspoon garlic powder, 1 tablespoon freshly ground black pepper, 1 teaspoon kosher salt). Add the 2-3 lbs chicken thighs (deboned and cut in 4ths) and mix well to coat. Cover and marinate in the fridge overnight.
⏱️ 5 min - 2
Soak wooden skewers in water for at least 2 hours to prevent burning. Thread the marinated chicken pieces tightly onto the skewers. Try your best to cover the chicken with the skin; this helps protect the chicken meat from overcooking. Packing them closely helps keep the meat juicy during grilling.
⏱️ 10 min - 3
In a bowl, mix together all glaze ingredients (1 cup ketchup, 1 tablespoon soy sauce, 30g brown sugar, 3 cloves minced garlic, 1 teaspoon black pepper, 1 teaspoon kosher salt) until well combined. No need to cook—this glaze will caramelize directly on the grill.
⏱️ 5 min - 4
Preheat your grill to medium heat. Grill the chicken skewers for 12–15 minutes, turning every 4–5 minutes for even cooking.
⏱️ 15 min - 5
Raise the heat to medium-high. Brush the skewers with the glaze and grill for another 1–2 minutes per side, letting the glaze slightly caramelize. Apply a second coat for extra flavor and color.
⏱️ 5 min - 6
Serve hot with steamed white rice or garlic fried rice. Pairs well with Filipino spiced vinegar (sawsawan).