Filipino grilled chicken inihaw na manok

Method Print recipe

1. Heat the butter in a large saucepan and then add the garlic. Cook out for 2-3 minutes then remove from the heat and cool slightly.
2. Peel and puree the pineapple and add this to the butter mix. Add all other ingredients apart from the chicken and lemongrass.
3. Heat the marinade until all ingredients are combined, and then chill until it is required.
4. Skewer the chicken thighs with the lemongrass, and brush the chicken with the marinade.
5. Chargrill the chicken skewers. Keep basting with the marinade until it’s cooked through.
6. Finally, serve up the skewers with a side of our Ensaladang Talong (below), and some fresh lime wedges.
7. (Ensaladang talong salad) chargrill the aubergines and green chillies before allowing them to cool.
8. (Ensaladang talong salad) peel and dice the aubergine and chilli and place them into a bowl.
9. (Ensaladang talong salad) finely dice the red onion and add this to the mix. Cut the tomatoes into quarters and fold these through.
10. (Ensaladang talong salad) finally, dress with vinegar and oil before setting to one side. Serve this up as a side dish with our Filipino grilled chicken.