Chicken Inasal Plate

Ingredients

• •4 chicken thighs, bone-in and skin-on
• •1/4 cup soy sauce
• •1/4 cup vinegar
• •2 tbsp calamansi juice (or lemon juice)
• •2 tbsp garlic, minced
• •1 tbsp ginger, minced
• •1 tbsp brown sugar
• •1 tsp ground black pepper
• •1/2 tsp salt
• •2 cups cooked rice
• •1 cup pickled vegetables (e.g., cucumber, carrots, radish)
• •1 tbsp vegetable oil (for grilling)

Instructions

1. 1

   In a mixing bowl, combine soy sauce, vinegar, calamansi juice, minced garlic, ginger, brown sugar, black pepper, and salt to create the marinade.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.

3. 3

   Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess marinade drip off.

4. 4

   Brush the grill grates with vegetable oil to prevent sticking. Place chicken thighs on the grill, skin-side down.

5. 5

   Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the skin is crispy and charred.

6. 6

   While grilling, prepare the rice according to package instructions and set aside.

7. 7

   Once the chicken is done, remove from the grill and let it rest for 5 minutes before serving.

8. 8

   Serve the grilled chicken thighs on a plate with cooked rice on the side and a portion of pickled vegetables. Enjoy!