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4 Serves
99 Mins
Combine chicken thighs, calamansi juice, ginger, lemongrass, soy sauce, and black pepper in a bowl. Marinate for at least 60 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
377 mg / 4,700 mgSodium
2833 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
28 g / 20 gCholesterol
239 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Preheat the grill to medium-high heat and prepare the annatto oil for basting.
Place the marinated chicken on the grill and cook, basting frequently with annatto oil until the chicken is cooked through and charred.
Season with salt and pepper to taste before serving hot.
10
g46
g11
g
Japanese
Chinese