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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.
cup cider vinegar
Phenomenal with chicken and pretty good done with pork chops. A definite keeper of a recipe. I will definitely make this again.
Such a great recipe :)
This was very, very tasty.
Very, very tasty
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?
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.
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