Low Sodium Chicken Inasal
Elevate your grilling game with this Low Sodium Chicken Inasal, a healthier take on the iconic Filipino dish bursting with bold, aromatic flavors. Perfect for those watching their salt intake, this recipe swaps out heavy seasonings for natural flavor enhancers like coconut vinegar, calamansi or lemon juice, garlic, ginger, and fresh lemongrass. Marinated overnight for maximum depth of flavor and basted with a boiled marinade for added zest, the bone-in, skin-on chicken thighs turn irresistibly succulent and golden when grilled to perfection. Optional annatto oil gives the dish a vibrant color, while freshly ground black pepper and bay leaves provide a subtle aromatic twist. Serve with steamed rice for the ultimate guilt-free indulgence that’s both heart-healthy and authentically delicious!
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Recipe Information
Ingredients
- 4 pieces Chicken thigh, bone-in, skin-on
- 0.25 cup Coconut vinegar
- 0.25 cup Calamansi juice or lemon juice
- 5 cloves Garlic, finely minced
- 2 tablespoons Ginger, grated
- 1 stalk Lemongrass, finely chopped
- 2 tablespoons Brown sugar
- 2 tablespoons Annatto oil (optional for color)
- 1 teaspoon Freshly ground black pepper
- 3 pieces Bay leaves
- 2 tablespoons Canola oil
Instructions
In a large mixing bowl, combine the coconut vinegar, calamansi or lemon juice, garlic, ginger, lemongrass, brown sugar, annatto oil (if using), ground black pepper, and bay leaves. Mix well to combine.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are well-coated.
Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to permeate the meat.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade.
In a small saucepan, bring the reserved marinade to a boil and simmer for about 5 minutes to ensure it's safe to use as a basting sauce.
Brush the grill grates with canola oil to prevent sticking.
Place the chicken thighs on the grill, skin-side down first, and cook for 15-20 minutes per side, frequently basting with the boiled marinade sauce. The chicken is done when juices run clear and it reaches an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes before serving.
Serve the low sodium chicken inasal hot with steamed rice and enjoy your flavorful and healthy meal!
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 19.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1243 mg | 26% | |
*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.
