Chicken Barbecue (Inihaw na Manok)

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This authentic Filipino chicken barbecue, known as inihaw na manok, is a celebrated street food staple loved for its signature balance of sweet, savoury and tangy flavours. The secret lies in a vibrant marinade featuring banana ketchup, citrusy lemon and a hint of fizzy lemonade, which tenderises the chicken while creating a beautiful caramelised glaze as it hits the grill. Using succulent chicken thighs ensures the meat remains juicy and tender against the high heat of the barbecue.

As a versatile low-sugar option, this dish is perfect for summer gatherings or a quick weekday dinner when marinated in advance. Serve these smoky skewers alongside steamed jasmine rice or a fresh Filipino salad for a balanced meal. The addition of a traditional sawsawan dipping sauce provides a sharp, vinegar-based contrast that cuts through the richness of the charred meat, making it a crowd-pleasing favourite for any occasion.

Ingredients for Chicken Barbecue (Inihaw na Manok)

550ml (540 ml) banana ketchup
240ml (240 ml) 7UP
120ml (120 ml) fresh lemon juice
120ml (120 ml) soy sauce
120ml (120 ml) white sugarcane vinegar
120ml (110 g) packed brown sugar
50g (35 g) minced garlic
1.4kg (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking spray or vegetable oil, for greasing
Sawsawan, for serving

How to make Chicken Barbecue (Inihaw na Manok)

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 centre of a piece of chicken registers 74°C (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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.