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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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Prep Time 20 minutes
Cook Time 20 minutes
Overnight Marinade 12 hours
Total Time 12 hours 40 minutes
Servings: 15 skewers
Course: Main Course
Cuisine: Asian, Filipino
Ingredients Equipment Method Notes

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

Equipment

  • Hedley & Bennett Aprons
  • charcoal grill
  • Wooden Skewers
  • thermometer
  • basting brush

Method
 

Marinate overnight
  1. Cut the chicken meat into ribbons or cubes. Make them about 1 inch wide and 1/2 inch thick.
  2. In a bowl, combine all the marinade ingredients. Mix well.
  3. Reserve 1/4 cup marinade for basting.
  4. 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
  1. Before grilling, soak bamboo skewers in water for 30 minutes. This will prevent the skewers from burning or catching fire.
  2. Skewer the meat with 3-4 pieces.
  3. Grill for 10-20 minutes (flipping every 2-3 minutes) over charcoal until the internal temperature reaches 165°F. Baste in between flipping.
  4. 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!