Low Sodium Chicken Inasal

Savor the bold and zesty flavors of Filipino cuisine with this Low Sodium Chicken Inasal, a healthier spin on the traditional grilled chicken dish. This recipe combines coconut vinegar, calamansi or lemon juice, garlic, ginger, and lemongrass to create a vibrant, low-sodium marinade that infuses the chicken with an irresistible aroma and depth of flavor. The addition of a touch of brown sugar and optional annatto oil enhances the dish’s sweetness and color, while frequent basting during grilling keeps the chicken juicy and tender. Perfect for those watching their sodium intake, this Filipino-inspired recipe delivers a perfectly balanced taste without compromising on authenticity. Serve it hot off the grill alongside steamed rice for a satisfying, heart-healthy meal that everyone will love!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thigh, bone-in, skin-on
• 0.25 cup Coconut vinegar
• 0.25 cup Calamansi juice or lemon juice
• 5 cloves Garlic, finely minced
• 2 tablespoons Ginger, grated
• 1 stalk Lemongrass, finely chopped
• 2 tablespoons Brown sugar
• 2 tablespoons Annatto oil (optional for color)
• 1 teaspoon Freshly ground black pepper
• 3 pieces Bay leaves
• 2 tablespoons Canola oil

Directions

Step 1

In a large mixing bowl, combine the coconut vinegar, calamansi or lemon juice, garlic, ginger, lemongrass, brown sugar, annatto oil (if using), ground black pepper, and bay leaves. Mix well to combine.

Step 2

Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are well-coated.

Step 3

Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to permeate the meat.

Step 4

Preheat your grill to medium-high heat.

Step 5

Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade.

Step 6

In a small saucepan, bring the reserved marinade to a boil and simmer for about 5 minutes to ensure it's safe to use as a basting sauce.

Step 7

Brush the grill grates with canola oil to prevent sticking.

Step 8

Place the chicken thighs on the grill, skin-side down first, and cook for 15-20 minutes per side, frequently basting with the boiled marinade sauce. The chicken is done when juices run clear and it reaches an internal temperature of 165°F (75°C).

Step 9

Remove the chicken from the grill and let it rest for a few minutes before serving.

Step 10

Serve the low sodium chicken inasal hot with steamed rice and enjoy your flavorful and healthy meal!

Nutrition Facts

Serving size	(638.0g)

Amount per serving	% Daily Value*
Calories	1529.2

Total Fat 115.1g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 372mg	0%
Sodium 344.9mg	0%
Total Carbohydrate 35.2g	0%
Dietary Fiber 1.8g	0%
Total Sugars 19.2g
Protein 83.4g	0%

Vitamin D 52IU	0%
Calcium 132.7mg	0%
Iron 6.5mg	0%
Potassium 1243.0mg	0%

*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: 68.6%

Protein: 22.1%

Carbs: 9.3%