Chicken Inasal
A Filipino grilled chicken marinated in a vibrant blend of calamansi, ginger, and turmeric. Charred and smoky with bright citrus and earthy spice.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 48g
Ingredients
- ¾ cup calamansi juice
- 3 tablespoons fresh ginger, minced
- 6 cloves garlic, minced
- 1 teaspoon ground turmeric
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken thighs and drumsticks
- 2 tablespoons cooking oil
- 2 cups rice, cooked
- 2 whole calamansi lime, halved
Instructions
- 1
In a bowl, combine calamansi juice, minced ginger, garlic, turmeric, fish sauce, brown sugar, salt, and pepper.
- 2
Place chicken pieces in a large zip-top bag and pour marinade over. Massage to coat evenly. Refrigerate for at least 2 hours, or overnight for best flavor.
- 3
Remove chicken from refrigerator 15 minutes before grilling to bring to room temperature.
- 4
Preheat grill to medium-high heat (around 375°F). Lightly oil grates to prevent sticking.
- 5
Place chicken skin-side down on grill. Cook for 6-8 minutes until skin is charred and crispy.
- 6
Flip chicken and cook for another 6-8 minutes. Baste with remaining marinade and continue cooking until internal temperature reaches 165°F at the thickest part.
- 7
Transfer cooked chicken to a serving plate and rest for 5 minutes.
- 8
Serve hot chicken over steamed rice with calamansi lime halves on the side for squeezing.
Tools you’ll need
- large zip-top bag
- large bowl
- grill or gas grill
- meat thermometer
- tongs
- basting brush
- serving platter
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