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Filipino Chicken BBQ (Inihaw na Manok)
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Filipino Chicken BBQ (Inihaw na Manok)

50 minPour 5Nutri-Score C€€
par @gidsgids2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • chicken thighs (boneless, skin on, cut into quarters)Viandes1,1 kg
  • banana ketchup (or tomato ketchup)Épicerie240 ml
  • soy sauceÉpicerie120 ml
  • calamansi juice (or lemon/lime juice)Fruits et légumes60 ml
  • Sprite or 7UpBoissons120 ml
  • garlic (cloves, finely minced)Fruits et légumes8 morceaux
  • garlic powderÉpices3 g
  • black pepper (freshly ground)Épices6 g
  • kosher saltÉpices6 g
  • ketchup (for the glaze)Épicerie240 ml
  • soy sauce (for the glaze)Épicerie15 ml
  • brown sugarÉpicerie30 g
  • garlic (cloves, minced, for the glaze)Fruits et légumes3 morceaux
  • black pepper (for the glaze)Épices2 g
  • kosher salt (for the glaze)Épices5 g

par portion

Nutrition

498kcal

Glucides
26 g
Protéines
40 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Gril
  • Brochette ×12
  • Pinceau de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Make the marinade

    • Finely mince the garlic.
    • In a large bowl, combine the ketchup, soy sauce, calamansi juice, Sprite, minced garlic, garlic powder, black pepper and salt and mix well.
    Étape 1

  2. Prepare and marinate the chicken

    • Debone the chicken thighs, keeping the skin on, and cut each into four pieces.
    • Add the chicken to the marinade and gently massage to coat without separating the skin.
    • Cover and refrigerate overnight.
    Étape 2

  3. Skewer the chicken

    • Soak the wooden skewers in water for at least 2 hours to prevent burning.
    • Thread the marinated chicken tightly onto the skewers, wrapping the skin around the meat to protect it from drying out.
    Étape 3

  4. Make the glaze

    • In a bowl, mix the ketchup, soy sauce, brown sugar, minced garlic, black pepper and salt until well combined. No cooking needed.
    Étape 4

  5. Grill the skewers

    • Preheat the grill to medium heat.
    • Grill the chicken skewers, turning every few minutes so they cook evenly and the sugar in the marinade does not burn.
    Étape 5

  6. Glaze and finish

    • Raise the heat to medium-high and brush the skewers with the glaze.
    • Grill for another 1–2 minutes per side until the glaze caramelizes, then apply a second coat for extra flavor and color.
    Étape 6

  7. Serve

    • Serve hot with steamed white rice or garlic fried rice and spiced vinegar on the side.
    Étape 7
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