How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I substitute calamansi juice?

Yes, you can use a mix of lemon and lime juice if calamansi is unavailable.

Can I make this dish ahead of time?

You can marinate the chicken overnight, but it's best to grill and glaze fresh for optimal taste.

Can this be made in the oven?

Yes, if a grill is not available, cook under a broiler on high heat, ensuring to baste frequently for flavor.

Is there a vegetarian option for this dish?

Substitute chicken with firm tofu or portobello mushrooms for a vegetarian version.

Smoky Filipino Inasal Chicken Skewers with Calamansi Glaze

Name: Smoky Filipino Inasal Chicken Skewers with Calamansi Glaze
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs chicken thighs; 1/4 cup soy sauce; 1/4 cup calamansi juice; 3 tablespoons brown sugar; 4 cloves garlic; 2 stalks lemongrass; 1 tablespoon ginger; 1 teaspoon ground black pepper; 1/4 cup calamansi juice; 3 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1/4 cup annatto oil; 2 tablespoons butter; 2 cups cooked jasmine rice; 1 small cucumber; 1 cup pickled papaya

A smoky and citrusy delight straight from the Philippines.

Filipino Inasal Chicken Skewers are marinated with rich flavors and finished with a sweet, tangy calamansi glaze, perfect for grilling.

3 h
4
Intermediate

Ingredients

For the Chicken Marinade

2 lbs chicken thighs

cut into 2-inch pieces

1/4 cup soy sauce

1/4 cup calamansi juice

or substitute with a mix of lemon and lime juice

3 tablespoons brown sugar

4 cloves garlic

minced

2 stalks lemongrass

crushed

1 tablespoon ginger

grated

1 teaspoon ground black pepper

For the Calamansi Glaze

1/4 cup calamansi juice

3 tablespoons honey

1 tablespoon soy sauce

1 tablespoon cornstarch

mixed with 2 tablespoons water

For Basting Sauce

1/4 cup annatto oil

2 tablespoons butter

melted

For Serving

2 cups cooked jasmine rice

1 small cucumber

sliced

1 cup pickled papaya

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine soy sauce, calamansi juice, brown sugar, garlic, lemongrass, ginger, and black pepper.

Add chicken

Add chicken pieces and mix well until they're fully coated.

Marinate

Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preparing the Calamansi Glaze

Heat glaze base

In a small saucepan, combine calamansi juice, honey, and soy sauce. Bring to a simmer over medium heat.

Thicken glaze

Gradually add the cornstarch mixture, stirring continuously until thick.

Cooking Process

Preheat Grill

Heat the grill to medium-high heat.

Skewer Chicken

Thread marinated chicken pieces onto soaked skewers.

Grill & Baste

Brush with annatto oil and melted butter as they grill.

Ensure the chicken is cooked to an internal temperature of 165°F (74°C).

Plating & Serving