Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 1/2 cup calamansi juice (or lime juice)
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tsp black pepper
- 1 tsp salt
- 2-3 red chili peppers, sliced
- 1 lime, sliced
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a large bowl, mix together calamansi juice, white vinegar, soy sauce, brown sugar, garlic powder, ginger powder, black pepper, and salt.
2. Add chicken thighs to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade and discard the marinade.
5. Grill chicken for 6-8 minutes per side, basting with oil or butter occasionally, until cooked through and charred in spots.
6. Serve hot with sliced red chili peppers and lime.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 15-20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 150mg
- Sodium: 1200mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 38g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Calamansi juice can be substituted with lime juice or lemon juice.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Garlic powder and ginger powder can be substituted with fresh garlic and ginger, minced.
Variations:
- Add lemongrass, turmeric, or annatto powder to the marinade for added flavor.
- Use different types of chili peppers, such as jalapeno or serrano, for a different level of heat.
- Serve with a side of garlic rice or grilled vegetables.
Tips and tricks:
- Make sure to baste the chicken with oil or butter to prevent it from sticking to the grill.
- For extra crispy skin, grill the chicken skin-side down first.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with sliced lime and chili peppers on top.
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Garlic rice
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to baste it with oil or butter before grilling.
- 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, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Inasal na Manok is a popular Filipino dish that originated in Bacolod City, Philippines. It is traditionally made with chicken marinated in calamansi juice, vinegar, and annatto powder, then grilled over hot coals.
Flavor profiles:
- Tangy, sweet, salty, and spicy.
Serving suggestions:
- Serve hot with garlic rice and grilled vegetables.
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Region: Philippine