Soy-Free Mang Inasal Chicken

Discover the bold, vibrant flavors of the Philippines with this Soy-Free Mang Inasal Chicken recipe—a delicious twist on the beloved Filipino classic that's perfect for those avoiding soy-based ingredients. Marinated in a savory-sweet blend of calamansi (or lime juice), aromatic lemongrass, coconut vinegar, and turmeric, each bite delivers a burst of zesty, smoky goodness. Grilled to perfection over banana leaves, the chicken stays juicy and tender while absorbing a subtle, earthy aroma. A basting of annatto oil adds a rich, golden hue and a hint of nuttiness. This easy-to-follow recipe, ready in under 45 minutes of active time, pairs beautifully with steamed rice and a squeeze of calamansi for a truly authentic dining experience. Perfect for weeknight dinners or weekend barbecues, this soy-free adaptation will quickly become a household favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs
• 2 stalks Lemongrass
• 6 cloves Garlic
• 5 tablespoons Calamansi or lime juice
• 3 tablespoons Coconut vinegar
• 2 teaspoons Turmeric powder
• 3 tablespoons Annatto oil
• 2 tablespoons Brown sugar
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 pieces Banana leaves
• 2 tablespoons Cooking oil

Directions

Step 1

Prepare the lemongrass by removing the tough outer leaves and pounding the base until slightly crushed. Finely chop the lemongrass.

Step 2

In a mixing bowl, combine chopped lemongrass, minced garlic, calamansi or lime juice, coconut vinegar, turmeric powder, annatto oil, brown sugar, salt, and black pepper. Mix thoroughly to create a marinade.

Step 3

Place the chicken thighs in a large resealable plastic bag or bowl and pour the marinade over the chicken. Ensure the chicken is well coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.

Step 4

Preheat a grill to medium-high heat. While the grill is heating, wash and dry the banana leaves. Brush the banana leaves lightly with cooking oil to prevent sticking.

Step 5

Remove the marinated chicken from the refrigerator. Discard the marinade.

Step 6

Place the banana leaves on the grill and arrange the chicken thighs on top of them. The banana leaves will impart a subtle flavor and help to keep the chicken moist.

Step 7

Grill the chicken for about 25-30 minutes, turning occasionally and basting with annatto oil, until the internal temperature reaches 165°F (75°C) and the skin is charred and crisp.

Step 8

Remove the chicken from the grill and let it rest for 5 minutes before serving.

Step 9

Serve hot with steamed rice and a side of calamansi or lime wedges.

Nutrition Facts

Serving size	(1479.1g)

Amount per serving	% Daily Value*
Calories	2771.8

Total Fat 168.9g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 846mg	0%
Sodium 5481.2mg	0%
Total Carbohydrate 70.0g	0%
Dietary Fiber 2.5g	0%
Total Sugars 19.8g
Protein 238.8g	0%

Vitamin D 63IU	0%
Calcium 265.9mg	0%
Iron 22.8mg	0%
Potassium 3433.9mg	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: 55.2%

Protein: 34.7%

Carbs: 10.2%