Chicken barbecue (Inihaw na Manok)

Serving: 4 people

Cooking time: 30 mins 


  • 4 pieces chicken leg quarter 
  • 1/2 cup Datu puti soy sauce
  • 1/2 cup UFC banana ketchup 
  • 1/8 cup UFC Hot chili sauce
  • 1/4 cup calamansi juice or use lemon juice
  • 1/2 cup brown sugar
  • 1 can (8 oz) Sprite 
  • 1 teaspoon finely minced fresh garlic
  • 1/8 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 pieces bamboo skewers pre-soaked in water for 30 minutes before adding meat
  • for serving: boiled white rice

 Prepare the marinade:

  • In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.
  • Pour the marinade over the chicken leg quarter. Pierce the chicken with a fork for the marinade to absorb.
  • Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.
    Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.

 Cooking the Chicken: 

  • Skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken leg quarter.
  • Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.
    Add the brown sugar to the basting liquid and blend well.
    *Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.


  • Spray or brush the grates of the grill with oil so meat does not stick.
    Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.
    Place the skewered chicken thighs on the grates. Grill the chicken for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.
    Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.
    Serve warm with rice.

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