Often referred to as Filipino chicken barbecue, inihaw na manok (which translates simply as “grilled chicken”) commonly includes multiple sweet ingredients, the most intriguing being lemon-lime soda such as Sprite or 7Up. With sweetness tempered by tangy vinegar, salty soy sauce and savory garlic and black pepper, the marinade infuses bone-in, skin-on chicken parts and produces nicely lacquered skin. Gas grills vary in heat output; check the browning on the chicken when you uncover the grill for the first basting—if the bottoms threaten to scorch, shut off the burners under the chicken. If you cook both breasts and legs, make sure to take the internal temperatures of the different parts and remove the pieces as they are done cooking, as white meat is done at about 160°F and dark meat at about 175°F.