Dinner
Chicken Inasal (Grilled Chicken)
Juicy bone-in chicken pieces soak up a fragrant marinade of tangy coconut vinegar, bright calamansi, lemongrass, ginger, and garlic, then grill to a glossy, burnished finish brushed with atsuete oil. Each bite delivers smoky, citrusy sweetness balanced by a sharp vinegar-chile dip.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 8
Nutrition per Serving
- Calories
- 213
- Protein
- 20g
- Carbs
- 5g
- Fat
- 12g
- Sugar
- 3g
- Sodium
- 297mg
Ingredients
- 1 cup coconut vinegar (see Tip) or cider vinegar
- .5 cup calamansi juice (see Tip) or lemon juice
- .5 cup lemon-lime-flavored seltzer water
- .75 cup chopped fresh lemongrass
- 1/4 cup light brown sugar
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 1 1/2 tsp ground pepper
- 1 tsp salt
- 3 lb bone-in chicken pieces
- .25 cup atsuete oil (see Tip)
- 6 tbsp coconut vinegar (see Tip) or cider vinegar
- 2 tsp minced Thai chile
- 2 tsp minced garlic
- 2 tsp minced shallot
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions
- To prepare chicken: Whisk 1 cup vinegar, calamansi (or lemon) juice, seltzer, lemongrass, brown sugar, 2 tablespoons garlic, ginger, 1 1/2 teaspoons pepper and 1 teaspoon salt in a large bowl. Reserve 1/2 cup of the marinade for basting. Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.
- When ready to cook, preheat half the grill to medium-high; leave the other half unheated. Whisk atsuete oil into the reserved basting marinade.
- Remove the chicken from its marinade (discard that marinade). Cook the chicken on the unheated part of the grill for 20 minutes. Flip and cook, basting often with the reserved marinade, until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes more.
- Meanwhile, prepare sauce: Whisk vinegar, chile, garlic, shallot, salt and pepper in a small bowl. Serve the chicken with the sauce.