Friday, March 23, 2012

Recipe Swap~ Filipino Grilled Chicken

This week's exciting swap was SRC-style, which meant we could choose any recipe from the blog we were given!!! The wonderful part of this swap? I had a recipe already book-marked that was on my assigned blog, Cathy's Kitchen Journey!

I had spied her Filipino Grilled Chicken & really wanted to make it. I am forever looking for new chicken recipes/marinades. I used boneless, chicken breasts, & also used my grill pan, inside. The only slight change I made was using low-sodium soy sauce, the only type I buy. Such interesting flavors!!! I think it was a tad bit too sweet for our taste & I am wondering if I used seltzer & fresh lemon & lime next time if the same outcome would occur? But all in all, we enjoyed this change up from Cathy. THANK you! And as always, thank you, Sarah from A Taste of Home Cooking for hosting! I can't wait to see what the blogger who received my blog made!

<3 Lishie

Filipino Grilled Chicken (Inihaw na manok)

slightly adapted from  cathy's kitchen journey
  • 1 c apple cider vinegar
  • 1/2 c granulated sugar
  • 1/4 c low-sodium soy sauce
  • 12 oz lemon-lime soda (I used Sprite)
  • 3 bay leaves, torn or crushed
  • 3 garlic cloves, minced
  • 1 TBSP ground black pepper
  • 2 lbs chicken (I used boneless chicken breasts)
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.


  1. Looks great, hon! I'm definitely thinking seltzer would cut down on the sweetness. They make a lemon-lime flavor that could work well.

    Thanks for being part of the recipe swaps!