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Mang Inasal

Mang Inasal is a Filipino grilled chicken dish featuring chicken marinated in calamansi juice, soy sauce, and spices, then grilled to achieve a smoky, savory flavor with a caramelized exterior and juicy interior.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds chicken thighs and drumsticks skin-on and bone-in
  • 0.5 cup soy sauce
  • 0.5 cup calamansi juice or fresh lemon juice as substitute
  • 3 tablespoons brown sugar
  • 8 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 2 tablespoons cooking oil for brushing

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or fork for mixing
  • Charcoal grill, gas grill, grill pan, or oven broiler
  • Metal tongs
  • Meat thermometer (optional but helpful)
  • Large shallow dish or zip-top bag for marinating
  • Cutting board
  • Sharp knife

Method
 

  1. Pat the chicken pieces dry with paper towels and trim any excess skin or fat if desired.
  2. In a large mixing bowl, combine soy sauce, calamansi juice, brown sugar, minced garlic, ginger, black pepper, salt, and sesame oil.
  3. Whisk the marinade ingredients together until the sugar dissolves completely and the mixture is well blended.
  4. Place the chicken pieces in a large shallow dish or zip-top bag and pour the marinade over them, coating each piece thoroughly.
  5. Refrigerate and marinate the chicken for at least 2 hours, preferably overnight (8 to 12 hours) for best flavor.
  6. Remove the chicken from the refrigerator 20 minutes before grilling to bring it closer to room temperature.
  7. Preheat your grill to medium-high heat (around 375 to 400 degrees Fahrenheit) and brush the grates with cooking oil to prevent sticking.
  8. Place chicken pieces skin-side down on the hot grill and cook for 10 to 12 minutes without moving them.
  9. Use tongs to flip each piece carefully and grill the other side for another 8 to 12 minutes, or until the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.
  10. During the last few minutes of grilling, brush any remaining marinade over the chicken pieces to build extra flavor and a glossy exterior.
  11. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving.

Notes

Marinate overnight for best flavor. Use bone-in, skin-on chicken for authentic texture and flavor. Rest chicken before serving to retain juices. Leftover marinade can be stored and reused.