Inihaw na Manok, Grilled Chicken

Inihaw na Manok, Grilled Chicken
Inihaw na Manok, grilled chicken is still loved by my children. It is an easy choice at any restaurants or at food courts when you are choosy and fed up with that fried chicken. They are served with java rice and even in sizzling plates. Here is a simple and easy to prepare recipe using commercially available marinade mix similar to my inihaw na baboy recipe. You can’t go wrong with this prepared marinade mix. Try to grill the chicken at low to medium heat or at least six inches away from the charcoals to have the inside of the chicken cooked properly.

Ingredients:

1 kilo chicken legs or any chicken cut
1 cup Mama Sita’s Barbecue Marinade
Knorr Liquid Seasoning

Cooking procedure:

Inihaw na Manok, Grilled Chicken - Method

Wash chicken, remove any traces of blood. Drain in a strainer. Marinate with Mama Sita’s Barbecue Marinade for 3 hours or overnight. Grill at low to medium heat for 10 to 15 minutes on each side. Drizzle with Knorr Liquid Seasoning in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.

3 comments:

Marie said...

this is awesome, i love grilled chicken

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Anonymous said...

Hi! When i'm grilling chicken. The insides still has blood. And if i let it stay longer. The outsides do burn. Any suggestions on how to grill chicken that will be cooked inside but still maintain its moist and not burned chicken? Thanks!

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ut-man said...

There are to ways you could do.
Grill the chicken at low to moderate heat or make a long cut along the chiken leg deep to the bones, then butterfly the meat until the bones are exposed. This way the marinate will also penetrate better to the meat.

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