Mang Inasal Chicken

Bring the iconic flavors of Filipino street food to your table with this Mang Inasal Chicken recipe! This grilled chicken dish is marinated to perfection in a savory blend of calamansi juice, soy sauce, vinegar, and aromatics like lemongrass, garlic, and ginger, creating a depth of flavor that’s both tangy and aromatic. Brushed with a vibrant banana ketchup and annatto oil basting sauce as it grills, the chicken has a smoky, slightly sweet finish that’s sure to impress. Perfectly tender and packed with bold, authentic Filipino flavors, this recipe pairs wonderfully with steamed rice and atchara (pickled papaya) for a complete culinary experience. Whether you're looking to recreate the charm of Mang Inasal at home or introduce your family to a Southeast Asian favorite, this easy-to-follow recipe will transport your taste buds straight to the Philippines!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Finely chop the lemongrass, garlic, and ginger.

Step 2

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.

Step 3

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.

Step 4

Before grilling, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.

Step 5

Preheat a grill or griddle over medium heat.

Step 6

Remove the chicken pieces from the marinade and pat them dry with paper towels.

Step 7

Mix the banana ketchup and annatto oil together to create the basting sauce.

Step 8

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).

Step 9

Once done, remove the chicken from the grill and let it rest for a few minutes before serving.

Step 10

Serve the Mang Inasal Chicken hot with rice and, optionally, a side of atchara (pickled papaya) and soy-calamansi dipping sauce.

Nutrition Facts

Serving size	1344.1 grams (1344.1g)

Amount per serving	% Daily Value*
Calories	2549

Total Fat 160.50g	206%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 0.20g
Cholesterol 837mg	279%
Sodium 8016mg	349%
Total Carbohydrate 60.30g	22%
Dietary Fiber 2.70g	10%
Total Sugars 33.50g
Protein 212.60g	425%

Vitamin D 63IU	315%
Calcium 229mg	18%
Iron 15mg	84%
Potassium 3070mg	65%

*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.

Source of Calories

Fat: 57.0%

Protein: 33.5%

Carbs: 9.5%