Piyanggang Manok: Black Coconut Chicken
The dark sauce on this piyanggang manok starts with shredded coconut, patiently charred before it is ground with ginger, garlic, shallots, and lemongrass. Coconut milk turns that coarse paste into a rich braise for chicken thighs, with calamansi added at the finish.
Sprite-Marinated Inihaw na Liempo: Filipino BBQ Pork Belly
Lemon-lime soda joins calamansi, soy sauce, garlic, and banana ketchup in this pork belly marinade. The glossy finish comes from a separate cooked glaze, brushed on late. A cooler part of the grill is essential for managing both the dripping fat and the sweet coating.
Pinoy Chicken BBQ Skewers
Banana ketchup, pineapple juice, and brown sugar give these chicken skewers a sweet glaze, with soy sauce and cane vinegar keeping it savory and tart. Even thigh pieces and a late brush of clean marinade help control the browning.
Calamansi Garlic Grilled Chicken
Calamansi, garlic, and ginger give this grilled chicken a sharp aromatic start, while soy sauce, fish sauce, and a little honey season the darker, browned edges. Bone-in thighs, drumsticks, or leg quarters need room to finish beyond the grill's hottest area.
Lechon Manok-Style Grilled Chicken
Pineapple juice, citrus, and cane vinegar give this lechon manok-style chicken a bright marinade beneath its browned skin. Soy sauce, fish sauce, and garlic provide the savory side, while indirect grilling gives a flattened whole bird time to cook before its final direct-heat finish.
Chicken Inasal Grilled Chicken
Lemongrass, calamansi, cane vinegar, garlic, and ginger give this grilled chicken its aromatic edge. Annatto oil appears in both the marinade and the finishing baste, building color while frequent turns help the skin brown without leaving the thick leg quarters over fierce heat.
Chicken Inasal: Filipino Grilled Chicken with Annatto Oil
Annatto oil gives these chicken thighs their orange sheen, but the marinade supplies the sharper flavors: cane vinegar, calamansi, ginger, garlic, and lemongrass. A cooler area of the grill is just as important as the flame for cooking the bone-in pieces evenly.