Dairy-Free Mang Inasal Chicken
Savor the smoky, vibrant flavors of Dairy-Free Mang Inasal Chicken, a Filipino-inspired grilled chicken recipe that’s bursting with bold, tropical zest. This dish captures the essence of traditional mang inasal but swaps out dairy for a recipe that’s just as indulgent and satisfying. Marinated overnight in a fragrant blend of calamansi or lime juice, soy sauce, vinegar, lemongrass, and garlic, the chicken absorbs an irresistible depth of flavor. Brushed with annatto-infused oil while grilling, it achieves a beautiful golden color and perfectly charred, crispy skin. Serve this mouthwatering chicken with steamed rice and a tangy vinegar-soy dipping sauce for an authentic taste of the Philippines. Perfect for any grill enthusiast or those seeking exciting dairy-free dinner options, this dish is sure to impress!
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Ingredients
- 4 pieces Chicken quarters
- 2 stalks Lemongrass, finely chopped
- 6 cloves Garlic, minced
- 0.25 cup Calamansi or lime juice
- 0.25 cup White vinegar
- 0.5 cup Soy sauce
- 0.25 cup Annatto oil
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 pieces Bay leaves
- 1 cup Water
Directions
Step 1
In a large bowl, combine the calamansi or lime juice, white vinegar, soy sauce, chopped lemongrass, minced garlic, bay leaves, brown sugar, salt, and black pepper.
Step 2
Add the chicken quarters to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow flavors to penetrate the chicken.
Step 3
Preheat your grill to medium-high heat.
Step 4
Remove the chicken quarters from the marinade, and reserve the marinade for basting.
Step 5
In a small saucepan, bring the reserved marinade and 1 cup of water to a gentle boil. Simmer for 5 minutes to ensure it's safe for basting.
Step 6
Grill the chicken quarters skin-side down first, basting frequently with the simmered marinade and annatto oil, until the skin is nicely charred and the chicken is thoroughly cooked. This should take approximately 15-20 minutes per side.
Step 7
Once the chicken is cooked with an internal temperature reaching at least 165°F (75°C), remove from the grill and let it rest for a few minutes before serving.
Step 8
Serve hot with steamed rice, a side of vinegar-soy dipping sauce, and grilled vegetables if desired.
Nutrition Facts
| Serving size | (1622.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2980.0 |
| Total Fat 215.0g | 0% |
| Saturated Fat 54.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 840mg | 0% |
| Sodium 7807.4mg | 0% |
| Total Carbohydrate 47.4g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 19.8g | |
| Protein 196.0g | 0% |
| Vitamin D 70IU | 0% |
| Calcium 264.4mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2783.6mg | 0% |
Source of Calories