Ingredients with Measurements:
- 2 lbs chicken thighs
- 1/2 cup calamansi juice
- 1/2 cup vinegar
- 1/2 cup lemon soda (Sprite or 7-Up)
- 1/2 cup coconut vinegar
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 tbsp ginger, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp annatto powder
- 1/2 tsp turmeric powder
- Bamboo skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, combine calamansi juice, vinegar, lemon soda, coconut vinegar, soy sauce, brown sugar, garlic, ginger, salt, black pepper, annatto powder, and turmeric powder. Mix well.
2. Add chicken thighs to the marinade and mix until well coated. Transfer to a ziplock bag and marinate in the refrigerator for at least 2 hours or overnight.
3. Soak bamboo skewers in water for at least 30 minutes to prevent burning.
4. Preheat grill or grill pan over medium-high heat.
5. Thread chicken thighs onto skewers.
6. Grill chicken for 5-7 minutes per side or until cooked through.
7. Serve hot with steamed rice and atchara (pickled papaya).
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork shoulder.
- Calamansi juice can be substituted with lime or lemon juice.
- Coconut vinegar can be substituted with apple cider vinegar or white vinegar.
- Annatto powder can be substituted with paprika or turmeric.
Variations:
- Add lemongrass to the marinade for added flavor.
- Use the marinade for other meats such as pork or beef.
- Serve with a side of garlic rice.
Tips and tricks:
- Make sure to soak the bamboo skewers in water to prevent burning.
- Don't overcook the chicken to prevent it from becoming dry.
- Baste the chicken with the marinade while grilling for added flavor.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
Serve chicken on a platter with steamed rice and atchara on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Steamed rice and atchara (pickled papaya)
Troubleshooting advice:
If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food safety advice:
Make sure to marinate the chicken in the refrigerator and discard any leftover marinade.
Food history:
Chicken Inasal is a popular Filipino dish that originated from Bacolod City in the Philippines.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and atchara on the side.
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Region: Philippine