Grilled Chicken with Chiapas Flair

Ingredients

In this adaptation, the traditional Filipino inasal na manok is infused with the unique flavors of Chiapas cuisine. The original recipe's marinade is enhanced with Chiapas spices, giving the dish a distinct smoky flavor. Additionally, the grilling process is emphasized to achieve a charred exterior, which adds depth to the overall taste. These modifications create a fusion dish that celebrates the culinary traditions of both the Philippines and Chiapas. We alse have the original recipe for Inasal na manok, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60 ml) calamansi juice (or lime juice) 1/4 cup (60 ml) calamansi juice (or lime juice)
• 1/4 cup (60 ml) orange juice 1/4 cup (60 ml) orange juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons annatto oil 2 tablespoons annatto oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon Chiapas spice blend (a mix of smoked paprika, cumin, oregano, and chili powder) 1 tablespoon Chiapas spice blend (a mix of smoked paprika, cumin, oregano, and chili powder)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, calamansi juice, orange juice, soy sauce, annatto oil, brown sugar, Chiapas spice blend, salt, and pepper.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and let any excess drip off.
5. 5.
   Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes before serving.
7. 7.
   Serve the grilled chicken with steamed rice and a side of Chiapas-style salsa.

Treat your ingredients with care...

• Annatto oil — If you can't find annatto oil, you can make your own by heating 1/4 cup of vegetable oil with 1 tablespoon of annatto seeds over low heat for 5 minutes. Strain the oil and discard the seeds.
• Chiapas spice blend — You can find pre-made Chiapas spice blends at specialty stores or online. Alternatively, you can make your own by combining equal parts smoked paprika, cumin, oregano, and chili powder.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of mesquite wood chips to the grill while cooking the chicken.
• Basting the chicken with the marinade while grilling will help keep it moist and add more flavor.
• If you prefer a spicier kick, you can increase the amount of chili powder in the Chiapas spice blend.
• Serve the grilled chicken with a squeeze of fresh lime juice for an added burst of citrus flavor.
• Leftover grilled chicken can be used in salads, sandwiches, or wraps for a delicious next-day meal.

Serving advice

Serve the grilled chicken with steamed rice and a side of Chiapas-style salsa. Garnish with fresh cilantro and lime wedges for an extra touch of freshness.

Presentation advice

Arrange the grilled chicken pieces on a platter, placing them strategically to showcase their charred exterior. Drizzle some of the marinade over the chicken for a glossy finish. Sprinkle chopped cilantro on top for a pop of color.