Filipino Chicken Bbq Chicken Inasal Recipes

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CHICKEN BARBECUE (INIHAW NA MANOK)



Chicken Barbecue (Inihaw na Manok) image

This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

Provided by Nicole Ponseca

Categories     Philippines     Chicken     Grill/Barbecue     Lemon Juice     Vinegar     Garlic     Dinner     Summer     Backyard BBQ     Skewer

Yield 4-6 servings

Number Of Ingredients 10

2 1/4 cups (540 ml) banana ketchup
1 cup (240 ml) 7UP
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) white sugarcane vinegar
1/2 cup (110 g) packed brown sugar
1/4 cup (35 g) minced garlic
3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking spray or vegetable oil, for greasing
Sawsawan, for serving

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Steps:

  • 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.
  • 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.
  • When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
  • 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.
  • 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.
  • 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.)
  • Transfer to a platter and serve immediately, with sawsawan.

FILIPINO CHICKEN BBQ (CHICKEN INASAL)



Filipino Chicken BBQ (Chicken Inasal) image

This recipe has been modified according to the availability of the ingredients, it's very simple and really easy to make but will require overnight marinating.

Provided by Pinaygourmet 345142

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 roasting chicken, quartered
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic, minced
4 stalks lemongrass, julienned
1 lemon, juice of, extracted
1 lime, juice of, extracted
1/4 cup annatto seeds, soaked in 1/4 cup water
1/4 cup garlic butter, melted
salt
chili pepper flakes

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Steps:

  • Combine the juices of lemon and lime, divide in 2 equal parts.
  • Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
  • Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
  • Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.

Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 3.3, Cholesterol 53.5, Sodium 632.4, Carbohydrate 3.5, Fiber 0.3, Sugar 0.5, Protein 13

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