Grilled Chicken Inasal with Lemongrass and Calamansi
Juicy chicken marinated in zesty lemongrass and calamansi, then grilled to a golden finish for a vibrant Filipino barbecue classic. This filipino-inspired asian ready in about 25 minutes pairs Chicken thighs, Lemongrass, Calamansi juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (700g) Chicken thighs
- 3 stalks (40g) Lemongrass
- 3 tbsp (45ml) Calamansi juice
- 4 cloves, minced Garlic
- 1/4 cup (30g) Onion
- 3 tbsp (45ml) Soy sauce
- 1 tbsp (12g) Sugar
- 1 tsp Black pepper
- 2 tbsp Cooking oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 40g minced lemongrass, 45ml calamansi juice, 4 minced garlic cloves, 30g minced onion, 45ml soy sauce, 12g sugar, and 1 tsp black pepper. Add 700g bone-in chicken thighs and toss to coat. Marinate for at least 2 hours.
- Step 2: Preheat grill to medium-high. Brush grates with 2 tbsp cooking oil. Remove chicken from marinade, letting excess drip off.
- Step 3: Grill for 5 minutes per side, basting occasionally with remaining marinade, until internal temperature reaches 165°F (74°C) and skin is golden.
Frequently asked questions
How long does Grilled Chicken Inasal with Lemongrass and Calamansi take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chicken Inasal with Lemongrass and Calamansi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Grilled Chicken Inasal with Lemongrass and Calamansi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chicken Inasal with Lemongrass and Calamansi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chicken Inasal with Lemongrass and Calamansi?
Filipino asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
