Filipino BBQ Chicken Skewers (Inihaw na Manok)
Sweet, savory, and beautifully charred, this chicken recipe is a sensational dish that always pleases! Find joy in grilling outside and don't forget to invite your friends and family too!
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Servings: 15 skewers
Ingredients
- 4 lbs chicken thighs skinless or with skin (trim excess fat)
- 3 stalks chives chopped
Marinade
- 1½ cups 7-up equal to 1 can
- 1 cup soy sauce
- 1 cup white cane vinegar
- 1 cup oyster sauce
- 1½ cups brown sugar
- 1 head garlic minced
- 1 cup banana ketchup
- ¼ cup sesame oil
- ¼ cup thai chili peppers (optional)
- black pepper to taste
Instructions
Marinate overnight
- Cut the chicken meat into ribbons or cubes. Make them about 1 inch wide and 1/2 inch thick.
- In a bowl, combine all the marinade ingredients. Mix well.
- Reserve 1/4 cup marinade for basting.
- Add the chicken to the marinade and gently massage the marinade into the meat. Cover and let it marinate in the fridge for overnight.
Grill the skewers
- Before grilling, soak bamboo skewers in water for 30 minutes. This will prevent the skewers from burning or catching fire.
- Skewer the meat with 3-4 pieces.
- Grill for 10-20 minutes (flipping every 2-3 minutes) over charcoal until the internal temperature reaches 165°F. Baste in between flipping.
- Top with chives to serve.
Notes
- Grilling time varies due to the temperature of your grill, the thickness of your skewers, and the quality of the meat. For chicken, cook until the temperature reaches 165 F.
- You can also use this recipe for pork. To grill pork, cook until the temperature reaches 145 F
- Serve with dipping sauces such as banana ketchup or sinamak!
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