Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.25 cup soy sauce, 0.25 cup calamansi juice, 2 tablespoons apple cider vinegar, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon brown sugar, 1 tablespoon ground sumac, and 0.5 teaspoon freshly ground black pepper to create the marinade.

2. 2

   Add 800 grams of boneless, skinless chicken thighs to the marinade, ensuring all pieces are fully coated, then cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight, turning occasionally.

3. 3

   Preheat a grill to medium-high heat, ensuring the grates are clean, and lightly brush them with 2 tablespoons of cooking oil to prevent sticking.

4. 4

   Remove the chicken from the marinade, reserving the remaining marinade in a small saucepan, and place the chicken directly on the preheated grill.

5. 5

   Bring the reserved marinade to a boil for 2 minutes to cook off any raw chicken juices, then reduce the heat to low and simmer for 5 minutes; this will be used for basting.

6. 6

   Grill the chicken for 6-8 minutes per side, turning occasionally and basting frequently with the simmered marinade, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).

7. 7

   Remove the grilled chicken from the heat and let it rest for 5 minutes before serving to allow the juices to redistribute.