Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of boneless, skin-on chicken thighs with paper towels and set aside.

2. 2

   In a large bowl, whisk together 0.5 cup of calamansi juice, 0.25 cup of soy sauce, 4 minced cloves of garlic, 1 tablespoon of grated fresh ginger, 2 tablespoons of brown sugar, 1 tablespoon of fish sauce, and 1 teaspoon of ground cardamom to create the marinade.

3. 3

   Place the prepared 1.5 kilograms of chicken thighs into the marinade, ensuring all pieces are fully coated, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the grates are clean and lightly oiled.

5. 5

   Remove the marinated chicken from the refrigerator, reserving any extra marinade for basting, and grill the 1.5 kilograms of chicken thighs for 6-8 minutes per side, brushing with 2 tablespoons of cooking oil and reserved marinade during cooking.

6. 6

   Continue grilling and basting the chicken, flipping occasionally, until it is fully cooked through and reaches an internal temperature of 74 degrees Celsius, which typically takes about 20-25 minutes total.

7. 7

   Let the grilled 1.5 kilograms of chicken thighs rest for 5 minutes before serving to allow the juices to redistribute.