Kalamansi-Marinated Grilled Chicken with Coconut Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Filipino-style grilled chicken marinated in tangy kalamansi juice and garlic, served with a traditional coconut vinegar and chili dipping sauce. This Filipino-inspired chicken recipe, ready in about 25 minutes, pairs chicken thighs, bone-in and skin-on, kalamansi juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) chicken thighs, bone-in and skin-on
1/4 cup kalamansi juice
3 tbsp soy sauce
5 garlic cloves, minced
1 tbsp brown sugar
1/2 tsp ground black pepper
1/4 cup coconut vinegar
1 small chili red chili, finely sliced
1/4 tsp salt

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Instructions

Step 1: In a large mixing bowl, combine 1/4 cup kalamansi juice, 3 tbsp soy sauce, 5 minced garlic cloves, 1 tbsp brown sugar, and 1/2 tsp ground black pepper. Stir well to dissolve the sugar.
Step 2: Add 4 pieces of chicken thighs (about 1.5 lbs) into the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
Step 3: Preheat your grill or grill pan to medium-high heat (about 375°F). Remove the chicken from the marinade, letting excess drip off, and discard marinade.
Step 4: Grill the chicken thighs skin-side down for 6-7 minutes until the skin is golden and crispy, then flip and grill for another 6-7 minutes until fully cooked and juices run clear.
Step 5: Meanwhile, prepare the dipping sauce by mixing 1/4 cup coconut vinegar with 1 finely sliced small red chili and 1/4 tsp salt. Let it sit for 5 minutes to meld flavors.
Step 6: Serve the grilled kalamansi chicken hot with the spicy coconut vinegar dipping sauce on the side for a bright, tangy complement.