Smoky Filipino Inasal Chicken Skewers with Calamansi Glaze
Filipino Inasal Chicken Skewers are marinated with rich flavors and finished with a sweet, tangy calamansi glaze, perfect for grilling.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine ingredients
In a large bowl, combine soy sauce, calamansi juice, brown sugar, garlic, lemongrass, ginger, and black pepper.
- 2
Add chicken
Add chicken pieces and mix well until they're fully coated.
- 3
Marinate
Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preparing the Calamansi Glaze
- 1
Heat glaze base
In a small saucepan, combine calamansi juice, honey, and soy sauce. Bring to a simmer over medium heat.
- 2
Thicken glaze
Gradually add the cornstarch mixture, stirring continuously until thick.
How to Make Smoky Filipino Inasal Chicken Skewers with Calamansi Glaze
Total time: 4 h · Yields 4 servings
- 1
Preheat Grill
Heat the grill to medium-high heat.
- 2
Skewer Chicken
Thread marinated chicken pieces onto soaked skewers.
- 3
Grill & Baste
Brush with annatto oil and melted butter as they grill.
Chef's Tips
Further reading
Frequently asked questions
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.
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