Low Sodium Mang Inasal Chicken
Delight in the succulent flavors of Filipino-style grilling with this Low Sodium Mang Inasal Chicken recipe, a healthier twist on the beloved classic. Featuring juicy, bone-in chicken thighs marinated in a zesty blend of calamansi juice, garlic, ginger, and coconut vinegar, this dish boasts a perfect balance of tangy and savory notes with reduced sodium content to suit your dietary needs. Grilled to smoky perfection over banana leaves, the chicken gains a subtle, aromatic essence that enhances its unique charm. Optional annatto oil adds a vibrant color and extra depth, while serving suggestions like atchara and steamed rice complete the experience. With just 20 minutes of prep and bold, authentic flavors, this recipe is a must-try for lovers of Filipino cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thigh (bone-in, skin-on)
- 1 cup Calamansi juice (or lemon juice)
- 5 cloves Garlic, minced
- 2 tablespoons Ginger, grated
- 2 tablespoons Brown sugar
- 2 tablespoons Low sodium soy sauce
- 3 tablespoons Coconut vinegar
- 3 tablespoons Vegetable oil
- 2 tablespoons Annatto oil (optional)
- 1 teaspoon Ground black pepper
- 1 large Banana leaves (for grilling)
Instructions
In a large bowl, combine the calamansi juice, minced garlic, grated ginger, brown sugar, low sodium soy sauce, coconut vinegar, and ground black pepper. Stir well until the sugar dissolves.
Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best results.
Preheat your grill to medium-high heat. If using banana leaves, briefly pass them over the grill to soften and prevent from tearing.
Remove the chicken from the marinade and brush each piece with vegetable oil to prevent sticking to the grill.
Place the chicken on the grill skin-side down and cook for about 10 minutes, then flip and brush with annatto oil if using. Continue to grill for another 30 minutes, turning occasionally, until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
In the last few minutes of grilling, place the soaked banana leaves on the grill and cover the chicken to infuse a subtle aroma.
Serve the chicken hot, optionally with a side of atchara (pickled papaya) and steamed rice.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.0 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1797 mg | 38% | |
*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.
