Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bacolod-style grilled chicken with lemongrass and annatto.
Plus at least 2 hours marinating
Equipment: Griddle pan or barbecue
Measures and names
Ingredients
- 8 chicken thighs, bone in, skin on
- 6 tbsp cane or coconut vinegar
- 4 tbsp calamansi or lime juice
- 2 lemongrass stalks, bruised and finely chopped
- 6 garlic cloves, crushed
- 5 cm root ginger, grated
- 2 tbsp fish sauce (patis)
- 2 tsp annatto (achiote) powder
- 60 g butter or coconut oil, melted, for basting
- Salt and black pepper
Method
- Mix the vinegar, calamansi juice, lemongrass, garlic, ginger, fish sauce and half the annatto in a large bowl. Season well.
- Add the chicken, turn to coat, cover and marinate in the fridge for at least 2 hours, ideally overnight.
- Stir the remaining annatto into the melted butter to make the basting oil.
- Heat a griddle pan or barbecue to medium-high. Grill the chicken skin side down for 6 to 7 minutes, then turn.
- Continue cooking for 12 to 15 minutes, basting often with the annatto butter, until charred at the edges and cooked through. Rest for 5 minutes before serving.
Swaps and tips
Annatto gives the signature colour but the dish works without it. If you cannot find calamansi, use two parts lime to one part lemon. Chicken breast works but is drier, so reduce the cooking time.
Add carbs for the family (optional)
For the family, serve with garlic rice. The on-plan version is best with a tomato and onion salad, or grilled vegetables.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 4 g | 1 g | 30 g | 452 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
