Chicken Inasal

Ingredients

Chicken thighs

2 lbs, skin-on

Calamansi juice

1/2 cup

Soy sauce

1/4 cup

Vinegar

1/4 cup

Fish sauce

1 tablespoon

Brown sugar

2 tablespoons

Lemongrass

2 stalks, finely chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Salt

1 teaspoon

Pepper

1/2 teaspoon

Vegetable oil

for grilling

Spicy vinegar dip

to taste

Instructions

1. In a large bowl, whisk together the calamansi juice, soy sauce, vinegar, fish sauce, brown sugar, lemongrass, minced garlic, minced ginger, salt, and pepper to create a flavorful marinade.
2. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop.
3. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the marinade.
5. Place the chicken thighs skin-side down on the grill and cook for about 10-12 minutes, or until the skin is crispy and golden brown. Flip the chicken and grill for an additional 10-12 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute.
7. Serve hot with steamed rice and a side of the spicy vinegar dip for a delightful contrast.