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Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

4 Servings

50 minutes Plus marinating

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Often referred to as Filipino chicken barbecue, inihaw na manok (which translates simply as “grilled chicken”) commonly includes multiple sweet ingredients, the most intriguing being lemon-lime soda such as Sprite or 7Up. With sweetness tempered by tangy vinegar, salty soy sauce and savory garlic and black pepper, the marinade infuses bone-in, skin-on chicken parts and produces nicely lacquered skin. Gas grills vary in heat output; check the browning on the chicken when you uncover the grill for the first basting—if the bottoms threaten to scorch, shut off the burners under the chicken. If you cook both breasts and legs, make sure to take the internal temperatures of the different parts and remove the pieces as they are done cooking, as white meat is done at about 160°F and dark meat at about 175°F.




Don’t flip the chicken or place the pieces directly over the fire until final the minutes of cooking. The basting sauce contains a good dose of sugar and will burn if it gets too much direct heat.

50 minutes

Plus marinating


  • ¾

    cup cider vinegar

  • ½

    cup ketchup


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Shipley P.
May 20, 2024
I used this on chicken kabobs. This took them to an entirely new level of YUM.
Pamela W.
July 20, 2023
No grill!
Sounds great but I am an apartment dweller. How can I convert recipe to oven, please. Thanks
Galen E.
July 3, 2023
The best
There is no greater grilled chicken than this here recipe.
Michelle Y.
July 6, 2022
Immediate hit
Very flavorful!
Nicholas D.
May 22, 2024
Great recipe.
I really liked the recipe. Thought it would be too sweet with the sugar plus lemon/lime soda, but it was balanced. The only thing I thought strange was grinding up the bay leaves in the marinade. I just put them in whole after blending everything and fished them out later. Overall, a really good dish. Served with cilantro rice and sauteed green beans with a bit of chili crunch.
Ralph P.

Phenomenal with chicken and pretty good done with pork chops. A definite keeper of a recipe. I will definitely make this again.

Delene W.

You say to "simmer" marinade to make the sauce, but the chicken has marinated in it. Doesn't it have to boil before it is safe to eat?

Lynn C.

Hi Delene -

The temperature of a simmer is usually between 185 and 205 degrees. The marinade needs to be cooked to 165 to cook off any bacteria remaining from the raw chicken. The recipe calls for simmering for 20 minutes at which point that will have occurred.

The Milk Street Team


A little too tart on the glaze. I'd up the sugar from 6 Tbsp to a full 1/2 cup. With that being said, I did adjust the recipe (I'm Filipino) and used sugar cane vinegar, Silver Swan soy sauce + banana ketchup vs. the cider & regular ketchup so that may have contributed to the difference. I thought the grilling method was stellar though.