Inihaw or Barbecued meat is a street food sold in almost every street corners in the Philippines. It could be pork, chicken or beef, marinated in citrus juice or vinegar and spices. The meat barbecue is then grilled until tender and juicy to taste.
The best tasting inihaw is when you marinate the meat for 24 hours prior to grilling or barbecuing. Millie’s Inihaw na Manok(Filipino Barbecue Chicken Skewers) is marinated overnight(24hrs) with a little twist, using a combination of lemon juice, lemon-lime soda, soy sauce and spices. It’s a meat barbecue, made good to the last bite!
Ingredients: 3-4 servings
1 lb. thinly sliced chicken breast
1/2 medium sliced onions
4 cloves of chopped garlic
1/2 cup soy sauce
1 medium size lemon
1 can lemon-lime soda(7Up or sprite)
1 tbsp. black peppers
1 tsp paprika
Cooking Procedure:
- Clean and cut chicken breast in thin slices. Throw it on a deep bowl, then mix all ingredients including the paprika with the sliced chicken. Combine thoroughly, then leave it the fridge and let it marinade overnight(24 hours).
- At the same time, soak at least 12 skewer sticks in water to keep it from burning during the barbecue process.
- The next day, start skewing the meat, heat the grill and get if ready. Grill the meat directly to the cleaned grill grates. Do not rotate until at least the underside is fairly browned. Turn it to the other side when the underside is cooked.
- All sides should be evenly seared before pulling out barbecues from the grill. Turn off the grill when done. Remove and serve this best tasting, Barbecue Chicken Skewers (Inihaw na Manok), hot, with spicy vinegar and fish sauce! Sarap!
Tip: Skewing Barbecue Chicken with onion or bell pepper is a suggestive idea. In our country, we use spicy vinegar with a tiny mix of fish as its dip. A great idea for parties or family gatherings!