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Photo: Jenny Huang
Active Time:40 minsMarinate Time:8 hrsTotal Time:8 hrs 40 minsServings:8Jump to Nutrition Facts
Active Time:40 minsMarinate Time:8 hrsTotal Time:8 hrs 40 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Marinate Time:8 hrs
Marinate Time:
8 hrs
Total Time:8 hrs 40 mins
Total Time:
8 hrs 40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken1cupcoconut vinegar (see Tip) or cider vinegar½cupcalamansi juice (see Tip) or lemon juice½cuplemon-lime-flavored seltzer water¾cupchopped fresh lemongrass¼cuplight brown sugar2tablespoonsminced garlic2tablespoonsminced fresh ginger1 ½teaspoonsground pepper1teaspoonsalt3poundsbone-in chicken pieces¼cupatsuete oil (see Tip)Sauce6tablespoonscoconut vinegar (see Tip) or cider vinegar2teaspoonsminced Thai chile2teaspoonsminced garlic2teaspoonsminced shallot½teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
Chicken
1cupcoconut vinegar (see Tip) or cider vinegar
½cupcalamansi juice (see Tip) or lemon juice
½cuplemon-lime-flavored seltzer water
¾cupchopped fresh lemongrass
¼cuplight brown sugar
2tablespoonsminced garlic
2tablespoonsminced fresh ginger
1 ½teaspoonsground pepper
1teaspoonsalt
3poundsbone-in chicken pieces
¼cupatsuete oil (see Tip)
Sauce
6tablespoonscoconut vinegar (see Tip) or cider vinegar
2teaspoonsminced Thai chile
2teaspoonsminced garlic
2teaspoonsminced shallot
½teaspoonsalt
½teaspoonground pepper
DirectionsTo prepare chicken: Whisk 1 cup vinegar, calamansi (or lemon) juice, seltzer, lemongrass, brown sugar, 2 tablespoons garlic, ginger, 1 1/2 teaspoons pepper and 1 teaspoon salt in a large bowl. Reserve 1/2 cup of the marinade for basting. Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.When ready to cook, preheat half the grill to medium-high; leave the other half unheated. Whisk atsuete oil into the reserved basting marinade.Remove the chicken from its marinade (discard that marinade). Cook the chicken on the unheated part of the grill for 20 minutes. Flip and cook, basting often with the reserved marinade, until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes more.Meanwhile, prepare sauce: Whisk vinegar, chile, garlic, shallot, salt and pepper in a small bowl. Serve the chicken with the sauce.TipsMade from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.Also called annatto or achiote oil, atsuete oil adds red color and nutty flavor to recipes. To make your own, steep 2 Tbsp. annatto seeds in 1/4 cup hot canola or coconut oil for 30 minutes. Strain and discard the seeds.Originally appeared: EatingWell Magazine, July/August 2021
Directions
To prepare chicken: Whisk 1 cup vinegar, calamansi (or lemon) juice, seltzer, lemongrass, brown sugar, 2 tablespoons garlic, ginger, 1 1/2 teaspoons pepper and 1 teaspoon salt in a large bowl. Reserve 1/2 cup of the marinade for basting. Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.When ready to cook, preheat half the grill to medium-high; leave the other half unheated. Whisk atsuete oil into the reserved basting marinade.Remove the chicken from its marinade (discard that marinade). Cook the chicken on the unheated part of the grill for 20 minutes. Flip and cook, basting often with the reserved marinade, until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes more.Meanwhile, prepare sauce: Whisk vinegar, chile, garlic, shallot, salt and pepper in a small bowl. Serve the chicken with the sauce.TipsMade from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.Also called annatto or achiote oil, atsuete oil adds red color and nutty flavor to recipes. To make your own, steep 2 Tbsp. annatto seeds in 1/4 cup hot canola or coconut oil for 30 minutes. Strain and discard the seeds.
To prepare chicken: Whisk 1 cup vinegar, calamansi (or lemon) juice, seltzer, lemongrass, brown sugar, 2 tablespoons garlic, ginger, 1 1/2 teaspoons pepper and 1 teaspoon salt in a large bowl. Reserve 1/2 cup of the marinade for basting. Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.
When ready to cook, preheat half the grill to medium-high; leave the other half unheated. Whisk atsuete oil into the reserved basting marinade.
Remove the chicken from its marinade (discard that marinade). Cook the chicken on the unheated part of the grill for 20 minutes. Flip and cook, basting often with the reserved marinade, until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes more.
Meanwhile, prepare sauce: Whisk vinegar, chile, garlic, shallot, salt and pepper in a small bowl. Serve the chicken with the sauce.
Tips
Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.
Also called annatto or achiote oil, atsuete oil adds red color and nutty flavor to recipes. To make your own, steep 2 Tbsp. annatto seeds in 1/4 cup hot canola or coconut oil for 30 minutes. Strain and discard the seeds.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)213Calories12gFat5gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
