Join! 12 weeks for $1

Soda is the unlikely secret to perfect glazed grilled chicken in the Philippines

Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

Appears in July-August 2019

50 minutes Plus marinating

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

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.

4

Servings

Tip

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

Reviews
Michelle Y.
July 6, 2022
Immediate hit
Very flavorful!
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.

Best,
The Milk Street Team

JJ P.

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.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.