Teresa's Recipes
Chicken Inasal
Embark on a culinary adventure with Chicken Inasal, a vibrant and aromatic grilled chicken dish that hails from the Philippines. This beloved recipe embodies the spirit of Filipino cuisine, showcasing a harmonious blend of zesty calamansi juice, fragrant ginger, and aromatic lemongrass. The chicken is marinated to perfection, resulting in juicy, tender meat with a delightful char that awakens the senses. Traditionally served with steaming rice and a spicy vinegar dip, Chicken Inasal is not just a meal; it's a celebration of the rich cultural heritage of the Visayan region, where this dish has been cherished for generations. Whether it's a family gathering or a festive occasion, this dish promises to bring joy and warmth to your table.
Ingredients
- 2 lbs, skin-on Chicken thighs
- 1/2 cup Calamansi juice
- 1/4 cup Soy sauce
- 1/4 cup Vinegar
- 1 tablespoon Fish sauce
- 2 tablespoons Brown sugar
- 2 stalks, finely chopped Lemongrass
- 4 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- for grilling Vegetable oil
- to taste Spicy vinegar dip
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Marinate Time: 1 hour (or overnight)
- Cook Time: 25 minutes
- Calories: 380
- Fat: 22g
- Carbs: 8g
- Protein: 34g
- Sodium: 900mg
- Sugar: 5g
Instructions
- 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.
- 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.
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the marinade.
- 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.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Serve hot with steamed rice and a side of the spicy vinegar dip for a delightful contrast.
Tips
- For an extra kick, add more minced garlic or chili to the marinade.
- You can use chicken breasts or drumsticks if you prefer, but thighs are recommended for their juiciness.
- For a smoky flavor, consider using a charcoal grill instead of a gas grill.