When I first started documenting my kitchen journey, I never thought I would meet such a great community of food bloggers. I often visit forums and chat with a few online. We follow each other on twitter. We've become friends over the years and we've gotten to know each other, even when most of them are many miles away.
While I've met some in person, I've yet to meet Krystal. She's one of the ladies I've met chatting online. Her and her husband, Eric are having a baby soon, and I delighted when I was asked to make something for her virtual baby shower, hosted by our wonderful Joelen.
Since Krystal is Filipino and her husband is Cuban, we were asked to make something inspired by their heritage. I decided to make this Filipino grilled chicken. I originally wanted to bake this since it wasn't quite bbq weather, which would defeat the purpose of this being grilled chicken. Then I remembered that I had bought a stove top griddle way back when I was still living with my parents! I decided it was time to take it out and take it for a test drive.
This came out very well. Since I used the boneless chicken thighs, they cooked up fast. I only had 3/4 cup vinegar left, so I only used that much. There was still plenty of liquid to marinade the chicken. The sweetness of the sugar and soda cut the vinegar very nicely, and the flavors worked well together. I can't wait til grilling season to try this again!
Filipino Grilled Chicken (Inihaw na manok)
adapted from The Ivory Hut
adapted from The Ivory Hut
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 12 oz lemon-lime soda (such as 7-up, Sprite, or Sierra Mist)
- 3 bay leaves, torn or crushed
- 3 garlic cloves, grated
- 1 TBSP ground black pepper
- 2 lbs chicken (I used boneless skinless thighs)
- In a bowl, combine all the ingredients except chicken. Whisk until the sugar has dissolved.. Reserve half for basting in a separate container with a lid.
- Place the chicken in a plastic zip top bag. Pour the the marinade into the bag. Seal tightly and mix the liquid around to coat the chicken. Place in fridge to marinate for at least 3 hours or overnight.
- When ready to grill, take the chicken out of the fridge and let come to room temperature. Remove the chicken from the marinade and place on a plate. Discard marinade.
- In a sauce pan, bring the reserved marinade to a boil over medium-high heat until it has reduced to a sticky syrup.
- Bring the grill to 350° F or heat on medium heat. Grill the chicken for 10 minutes each side, basting each side with the sticky syrup. [Depending on the size of your chicken, cook time may be longer. My chicken pieces were flat, so they cooked fairly quick on the grill.]
- Cook until juices run clear. Take the chicken off the grill and let rest for 5 minutes before serving.