Are you a fan of grilled meats or vegetables? If so, then you’re sure to love Inihaw, a popular Filipino dish that simply means “grilling” or “barbecuing.” Also known as Inasal in Bicol, Inihaw involves marinating meat, fish, or vegetables before cooking them over charcoal fire.
One of the most popular Filipino street foods, Inihaw is commonly served on skewers or directly on the grill. It can be made with various types of meat, but marinated pork or chicken are the most common. Inihaw is often enjoyed with steamed rice and vinegar condiments, making for a satisfying and flavorful meal.
If you’re looking to try your hand at making Inihaw, it’s surprisingly easy to prepare. Mark, for example, has his own simple yet delicious recipe for Inihaw. He sometimes serves it on skewers, while other times he grills it directly over the charcoal fire.
For his Inasal or Inihaw na Hitang Manok or Grilled Chicken Thighs recipe, Mark simply marinates the chicken thighs in a mixture of Calamansi juice, soy sauce, and spices. This creates a deliciously tangy and flavorful dish that is sure to please your taste buds.
Whether you’re a seasoned grill master or a newcomer to the world of barbecue, Inihaw is a must-try dish. With its bold flavors and simple preparation, it’s no wonder why it has become such a beloved staple of Filipino cuisine. So fire up the grill, gather your friends and family, and enjoy this mouthwatering dish together.
Ingredients: 2 servings
2 large chicken thighs
6 large sliced calamansi(lime optional)
4 cloves finely chopped garlic
1/2 medium finely chopped onions
1/4 cup soy sauce
1 tsp crushed black peppers
salt to taste
Cooking Preparation:
- On a bowl, combine calamansi juice, garlic, onions, soy sauce and crushed black peppers. Add a pinch of salt if desired. Whisk entire marinade ingredients. Add and allow the chicken thighs to thoroughly soak into the marinade for at least 2 hours or more.
- Prepare the charcoal grill fire when marinated chicken thighs are ready for grilling. Carefully place marinated chicken thighs directly over the fire grill starting from one side.
- Brush leftover marinade onto the top side of the thighs while grilling, to keep the meat hydrated and moist. It will keep it tender and juicy tasting.
- When the bottom side is cooked or browned, flip the raw side of the thighs, then continue grilling until the inner part of the chicken thighs are cooked.
- Remove from fire. Serve Inasal or Inihaw na Hitang Manok(grilled chicken thighs) hot with steamed rice and vinegar sauce as a dip.
Tip: For the grilled Inihaw dip, use vinegar and soy sauce, apply some chopped garlic and crushed black peppers. Add some siling labuyo(Filipino chili peppers) if you wish for a spicy condiment.
