Inihaw na Manok
Inihaw na Manok is a classic Filipino grilled chicken dish made by marinating chicken in a flavorful blend of soy sauce, calamansi juice, garlic, and spices before grilling it over hot charcoal. The marinade infuses the chicken with savory, tangy flavors while the grilling process creates a smoky aroma and beautifully caramelized skin. Perfect for family gatherings, barbecues, or everyday meals, Inihaw na Manok is best served hot with steamed rice and a side of spicy vinegar or toyomansi dipping sauce.
Ingredients
1kg whole chicken, butterflied (or 4 chicken leg quarters)
1/4 cup soy sauce
1/4 cup calamansi juice
6 cloves garlic, minced
2 tbsp brown sugar
1 tsp ground black pepper
2 tbsp banana ketchup
2 tbsp cooking oil
1 tsp paprika (optional)
1 tbsp butter, melted (for basting)
Directions
- In a large bowl, combine the soy sauce, calamansi juice, garlic, brown sugar, ground black pepper, banana ketchup, cooking oil, and paprika. Mix well until the sugar dissolves.
- Add the chicken and coat it evenly with the marinade. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
- Preheat the grill to medium heat. Remove the chicken from the marinade and place it skin-side down on the grill.
- Grill the chicken for 25–30 minutes, turning occasionally and basting with the remaining marinade and melted butter until fully cooked and lightly charred.
- Transfer the grilled chicken to a serving platter and let it rest for 5 minutes before serving.
- Serve hot with steamed rice and your favorite dipping sauce, such as toyomansi or spicy vinegar. Enjoy!
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