Soy-Free Mang Inasal Chicken
Experience the bold, tropical flavors of 'Soy-Free Mang Inasal Chicken,' a perfect twist on the Filipino classic that's free from soy yet brimming with authentic taste. This recipe features tender chicken thighs marinated in a vibrant blend of lemongrass, calamansi or lime juice, coconut vinegar, turmeric, and annatto oil, creating a symphony of zesty and smoky notes. Grilling the chicken over banana leaves infuses it with a subtle, aromatic flavor while keeping it irresistibly juicy. Whether you're avoiding soy for dietary reasons or simply looking to try something new, this dish pairs beautifully with steamed rice and a squeeze of fresh calamansi for the ultimate Filipino-inspired feast. Perfect for family barbecues or weeknight dinners, this soy-free chicken inasal guarantees to delight your palate while showcasing the best of Filipino cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 stalks Lemongrass
- 6 cloves Garlic
- 5 tablespoons Calamansi or lime juice
- 3 tablespoons Coconut vinegar
- 2 teaspoons Turmeric powder
- 3 tablespoons Annatto oil
- 2 tablespoons Brown sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Banana leaves
- 2 tablespoons Cooking oil
Instructions
Prepare the lemongrass by removing the tough outer leaves and pounding the base until slightly crushed. Finely chop the lemongrass.
In a mixing bowl, combine chopped lemongrass, minced garlic, calamansi or lime juice, coconut vinegar, turmeric powder, annatto oil, brown sugar, salt, and black pepper. Mix thoroughly to create a marinade.
Place the chicken thighs in a large resealable plastic bag or bowl and pour the marinade over the chicken. Ensure the chicken is well coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat a grill to medium-high heat. While the grill is heating, wash and dry the banana leaves. Brush the banana leaves lightly with cooking oil to prevent sticking.
Remove the marinated chicken from the refrigerator. Discard the marinade.
Place the banana leaves on the grill and arrange the chicken thighs on top of them. The banana leaves will impart a subtle flavor and help to keep the chicken moist.
Grill the chicken for about 25-30 minutes, turning occasionally and basting with annatto oil, until the internal temperature reaches 165°F (75°C) and the skin is charred and crisp.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve hot with steamed rice and a side of calamansi or lime wedges.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 325 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.
