Low Sodium Mang Inasal Chicken

Discover the bold, smoky flavors of Filipino cuisine with this Low Sodium Mang Inasal Chicken recipe, a healthier twist on the iconic grilled chicken dish. Marinated in a vibrant blend of calamansi juice, garlic, ginger, coconut vinegar, and low sodium soy sauce, this recipe delivers the signature tangy-sweet umami balance without compromising on nutrition. Grilled to perfection, the chicken is basted with annatto oil (optional for a rich golden hue) and delicately infused with the aroma of banana leaves for an authentic touch. Perfect for those watching their sodium intake, this flavorful, tender chicken is an excellent choice for backyard barbecues or family dinners. Pair it with steamed rice and tangy atchara for a truly indulgent experience.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces Chicken thigh (bone-in, skin-on)
• 1 cup Calamansi juice (or lemon juice)
• 5 cloves Garlic, minced
• 2 tablespoons Ginger, grated
• 2 tablespoons Brown sugar
• 2 tablespoons Low sodium soy sauce
• 3 tablespoons Coconut vinegar
• 3 tablespoons Vegetable oil
• 2 tablespoons Annatto oil (optional)
• 1 teaspoon Ground black pepper
• 1 large Banana leaves (for grilling)

Directions

Step 1

In a large bowl, combine the calamansi juice, minced garlic, grated ginger, brown sugar, low sodium soy sauce, coconut vinegar, and ground black pepper. Stir well until the sugar dissolves.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best results.

Step 3

Preheat your grill to medium-high heat. If using banana leaves, briefly pass them over the grill to soften and prevent from tearing.

Step 4

Remove the chicken from the marinade and brush each piece with vegetable oil to prevent sticking to the grill.

Step 5

Place the chicken on the grill skin-side down and cook for about 10 minutes, then flip and brush with annatto oil if using. Continue to grill for another 30 minutes, turning occasionally, until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).

Step 6

In the last few minutes of grilling, place the soaked banana leaves on the grill and cover the chicken to infuse a subtle aroma.

Step 7

Serve the chicken hot, optionally with a side of atchara (pickled papaya) and steamed rice.

Nutrition Facts

Serving size	(1266.5g)

Amount per serving	% Daily Value*
Calories	2112.7

Total Fat 157.3g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 558mg	0%
Sodium 1658.7mg	0%
Total Carbohydrate 49.5g	0%
Dietary Fiber 1.6g	0%
Total Sugars 24.0g
Protein 127.4g	0%

Vitamin D 78IU	0%
Calcium 165.1mg	0%
Iron 7.4mg	0%
Potassium 1797.0mg	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: 66.7%

Protein: 24.0%

Carbs: 9.3%