Description
A smoky, tangy Filipino grilled chicken recipe marinated in vinegar, calamansi, garlic, and lemongrass. A backyard favorite for any season.
Ingredients
2 lbs chicken thighs or drumsticks
½ cup cane vinegar
¼ cup calamansi juice (or lemon/lime)
5 garlic cloves, smashed
1 tbsp ginger, grated
2 stalks lemongrass, pounded
1 tbsp brown sugar
Salt and pepper to taste
Annatto oil for basting
Instructions
1. Combine all marinade ingredients in a bowl.
2. Add chicken and mix to coat evenly. Cover and refrigerate at least 6 hours or overnight.
3. Preheat charcoal grill. Shake off excess marinade.
4. Grill chicken over medium coals, brushing with annatto oil every few minutes.
5. Flip until cooked through and lightly charred. Internal temp should reach 165°F.
6. Serve with garlic rice and sinamak dipping sauce.
Notes
Use a two-zone grill to avoid burning.
You can freeze chicken in marinade for meal prep.
Leftovers are great in wraps or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 105mg