Inihaw Marinade Filipino Grilling Marinade Recipes

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

Ingredients

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

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.

INIHAW NA LIEMPO (GRILLED PORK BELLY)

Inihaw na Liempo (Grilled Pork Belly) image

Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.

Provided by Nicole Ponseca

Categories Philippines Pork Soy Sauce Grill Grill/Barbecue Backyard BBQ Meat

Number Of Ingredients 6

Ingredients

1 cup (240 ml) soy sauce
1 cup (240 ml) calamansi juice
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
2 pounds (910 g) skinless pork belly, sliced lengthwise into 1-inch-thick (2.5 cm) strips
Sawsawan or pinakurat, for serving

Steps:

In a large nonreactive bowl, storage container, or ziplock bag, mix together the soy sauce, calamansi juice, garlic, and pepper.
Add the pork belly slices, toss so they are well coated in the marinade, cover the bowl or container or seal the bag, and marinate in the refrigerator overnight.
When you are ready to grill the pork, heat a gas or charcoal grill to medium or heat a grill pan or cast-iron skillet over medium-high heat.
Discard the marinade and grill the pork slices, turning them once or twice, for 3 to 5 minutes, until they are cooked through and slightly charred around the edges. Transfer to a platter and serve with sawsawan or pinakurat.

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Pinoy Pork Barbeque. We can’t have a list of the best Filipino inihaw recipes without having the Pinoy Pork Barbeque on it. This Filipino dish is a popular street food that attracts passersby when the stall owner fan the hot flames while grilling the barbeque causing the delicious smell from the smoke to travel through the street.
Grilled Pork Sisig. This is the last pork recipe on this list and this grilled pork sisig isn’t exactly a purely inihaw recipe but it’s a handy recipe to know if you have any leftover grilled pork.
Lechon Manok. Much like the first entry above that uses the entire pig, lechon manok recipe needs to use the entire chicken, stuff it with delicious aromatic ingredients, and have it roasted over a bed of coal.
Inihaw na Manok. Unlike lechon manok that’s typically only served for special occasions, inihaw na manok is one of the country’s favorite everyday dishes.
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