Inasal na Manok
This grilled chicken is bright, smoky, tangy, and deeply savory, with lemongrass, ginger, and garlic worked into every bite. Annatto gives the meat its signature golden-red glow, while a final squeeze of calamansi makes it unmistakably lively and fresh.
Ingredients
Manok at hiwa
- 700 gbone-in, skin-on chicken thighs
- 8 gsea salt
- 2 gground black pepper
Marinade
- 60 mlcoconut vinegar
- 2 stalks (about 30 g)lemongrass, white part only, finely chopped
- 5 cloves (20 g)garlic, minced
- 20 gginger, finely grated
- 8 gannatto powder
- 30 mlfresh calamansi juice
- 15 mlcoconut aminos
- 10 graw honey
- 15 mlcoconut oil, melted
Pang-baste
- 15 mlcoconut oil, melted
- 4 gannatto powder
- 1 gsea salt
Panghain
- 2 piecescalamansi, halved
Instructions
- 1
Preheat a grill pan, charcoal grill, or oven grill to medium-high heat. Pat the chicken dry, then make 2 shallow slashes on the thickest part of each thigh so the marinade penetrates faster. Season the chicken all over with salt and black pepper.
- 2
In a bowl, combine the coconut vinegar, chopped lemongrass, garlic, ginger, annatto powder, calamansi juice, coconut aminos, honey, and melted coconut oil. Stir well until the annatto is evenly dispersed and the honey dissolves.
- 3
Add the chicken to the marinade and massage thoroughly, pushing some marinade into the slashes. Let it stand for 15 minutes at cool room temperature. For beginner-friendly even cooking, keep the chicken skin side up while marinating so the skin stays drier and browns better later.
- 4
Meanwhile, make the baste by mixing the melted coconut oil, annatto powder, and salt in a small bowl. Remove the chicken from the marinade and lightly shake off excess bits of lemongrass and garlic to reduce scorching.
- 5
Grill the chicken skin side down first for 6 to 8 minutes, until the skin begins to char in spots and releases easily from the grates. Turn and cook the second side for 6 minutes. Adjust the heat as needed so the sugars and annatto color the chicken without burning.
- 6
Baste the chicken lightly on both sides, then continue cooking for 6 to 8 minutes more, turning every 2 to 3 minutes and basting once or twice, until deeply golden-red and the thickest part reaches 75°C. If using a grill pan, cover loosely for the last few minutes to help the meat cook through.
- 7
Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Serve hot with calamansi for squeezing over just before eating.
Nutrition per serving
Notes
- •If you have time, marinate the chicken up to 4 hours in the refrigerator for deeper flavor, but this quick version is designed to fit the 45-minute limit.
- •Chicken thighs are more forgiving than breast meat and ideal for beginners because they stay juicy over high heat.
- •No calamansi available: use an equal amount of lime juice plus a small squeeze of orange juice.
- •Serve with grilled vegetables or cauliflower rice to keep the meal paleo.
Background
Inasal na Manok is a specialty of Western Visayas, especially Bacolod and Iloilo, where chicken is marinated in vinegar, aromatics, and annatto before being grilled over charcoal. The dish is known for its vivid color, smoky aroma, and sharp-citrusy flavor profile, and it has become one of the Philippines' most recognizable grilled chicken preparations.
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