Whole30 Chicken Inasal
Dive into the bold and vibrant flavors of the Philippines with this Whole30 Chicken Inasal recipe—your new favorite healthy grilled chicken! This dish offers a nutritious and paleo-friendly twist on the classic Filipino barbecue, featuring tender, juicy bone-in chicken thighs marinated in a fragrant blend of coconut aminos, apple cider vinegar, lemongrass, fresh turmeric, and ginger. Perfectly charred on the grill, the savory aroma and golden hue will captivate your senses. With a hint of lime juice and optional chili for a zesty kick, this recipe is free from refined sugars and packed with wholesome ingredients, making it ideal for your Whole30 program. Ready in under an hour (excluding marination time), it’s a show-stopping main course best served with grilled veggies or a crisp green salad for a light yet satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in, skin-on
- 0.25 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 stalks Lemongrass, finely chopped
- 1 tablespoon Fresh turmeric, grated
- 1 tablespoon Fresh ginger, grated
- 5 cloves Garlic, minced
- 2 tablespoons Lime juice
- 1 piece Red chili, chopped (optional)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Prepare the marinade by combining coconut aminos, apple cider vinegar, lemongrass, turmeric, ginger, garlic, lime juice, optional red chili, sea salt, and black pepper in a large bowl. Mix well to combine all the flavors.
Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes before grilling.
Brush the grill grates with olive oil to prevent sticking.
Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes, ensuring the skin does not burn. Flip the chicken and continue grilling for another 6-8 minutes on the other side.
Continue grilling, turning occasionally, for about 20 more minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the grilled chicken inasal from the grill and let it rest for 5 minutes before serving.
Serve the chicken hot with a side of grilled vegetables or a fresh salad to complement the flavor.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 14.4 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2076 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.
