Low Carb Chicken Inasal
Elevate your dinner game with this flavorful Low Carb Chicken Inasal, a healthier twist on a beloved Filipino classic. This recipe features succulent, bone-in chicken thighs marinated in a rich blend of coconut vinegar, calamansi juice, fish sauce, and aromatic spices like lemongrass, garlic, and ginger. Infused with vibrant colors from annatto oil (or paprika), this dish is perfectly grilled to achieve a smoky char and crispy skin. Sweetened subtly with stevia or erythritol, it’s a keto-friendly option that doesn't skimp on authentic flavors. Serve with fresh lettuce leaves for a light, low-carb wrap and a garnish of green onions for a burst of freshness. Perfect for weeknight grilling or a standout dish at your next barbecue, this Chicken Inasal recipe delivers bold taste with a light and healthy twist.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 stalks lemongrass, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated
- 0.5 cup coconut vinegar
- 0.25 cup fish sauce
- 2 tablespoons calamansi juice (or lemon juice)
- 0.25 cup annatto oil (or substitute with paprika for color)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon stevia or erythritol sweetener
- 2 tablespoons green onions, chopped (for garnish)
- 8 leaves lettuce leaves (optional, for serving)
Instructions
In a large bowl, combine the finely chopped lemongrass, minced garlic, and grated ginger to create a marinade base.
Add the coconut vinegar, fish sauce, calamansi juice, and annatto oil to the bowl. Mix well.
Season the marinade with salt, ground black pepper, and your choice of low-carb sweetener (stevia or erythritol). Stir until the sweetener is dissolved.
Place the chicken thighs into the marinade, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, shaking off the excess, and place the thighs skin-side down onto the grill.
Grill each side for about 6-8 minutes or until the skin is crispy and the chicken is cooked through with an internal temperature of 165°F (74°C).
During the grilling process, occasionally baste the chicken with the remaining marinade to maintain moisture and enhance flavor.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Garnish the chicken with chopped green onions and serve each piece with lettuce leaves, which can be used as wraps if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7900 mg | 343% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
