Mang Inasal Chicken
Experience the bold, smoky flavors of the Philippines with this Mang Inasal Chicken recipe, a deliciously marinated and perfectly grilled dish inspired by the famous Filipino barbecue chain. Juicy chicken legs and thighs are infused with a vibrant blend of calamansi juice, soy sauce, vinegar, garlic, lemongrass, and ginger, delivering a tangy, savory kick with every bite. The basting sauce, made with banana ketchup and annatto oil, adds a signature golden hue and a hint of sweetness that caramelizes beautifully on the grill. This easy yet flavorful recipe requires minimal prep and pairs perfectly with a steaming bowl of rice and a side of atchara for a complete Filipino dining experience. Perfect for weekend BBQs or weeknight dinners, this Mang Inasal Chicken will transport your taste buds straight to the sunny streets of Iloilo.
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Recipe Information
Ingredients
- 6 pieces Chicken legs and thighs
- 2 stalks Lemon grass
- 0.25 cup Calamansi juice
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 6 cloves Garlic
- 1 thumb-sized piece Ginger
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 0.25 cup Banana ketchup
- 3 tablespoons Annatto oil
Instructions
Finely chop the lemongrass, garlic, and ginger.
In a large mixing bowl, combine the chopped lemongrass, calamansi juice, soy sauce, white vinegar, chopped garlic, chopped ginger, brown sugar, salt, and pepper. Mix well to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight for the best flavor.
Before grilling, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat a grill or griddle over medium heat.
Remove the chicken pieces from the marinade and pat them dry with paper towels.
Mix the banana ketchup and annatto oil together to create the basting sauce.
Place the chicken on the grill and cook for about 30-35 minutes, turning occasionally and basting with the ketchup and annatto oil mixture. Make sure the chicken is cooked through, with an internal temperature of at least 165°F (74°C).
Once done, remove the chicken from the grill and let it rest for a few minutes before serving.
Serve the Mang Inasal Chicken hot with rice and, optionally, a side of atchara (pickled papaya) and soy-calamansi dipping sauce.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 340 mg | 7% | |
*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.
