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Baked calamansi garlic chicken thighs served with garlic rice and dipping sauce.
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Baked Calamansi Garlic Chicken Thighs

A flavorful and easy oven-baked chicken dish that marries garlic and calamansi for a deliciously juicy result.
Prep Time4 hours
Cook Time45 minutes
Total Time4 hours 45 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: Baked Chicken, Calamansi Chicken, Chicken Inasal, Easy Dinner, Garlic Chicken
Servings: 4 servings
Calories: 380kcal

Ingredients

Main Ingredients

  • 4 pieces Chicken thighs, bone in and skin on
  • 1/2 cup Calamansi juice, fresh Bottled can be used if fresh is not available
  • 10 cloves Garlic, minced or crushed
  • 1/4 cup Soy sauce Use low sodium if less salty is desired
  • 2 tablespoons Brown sugar or honey Adjust based on the tartness of calamansi
  • 2 tablespoons Oil For browning
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt Use only if needed after tasting
  • 1 teaspoon Paprika or annatto powder Optional for color

Instructions

Preparation

  • In a bowl, combine calamansi juice, soy sauce, minced garlic, brown sugar or honey, oil, and black pepper. Add paprika if using.
  • Put chicken thighs in a container or zip bag and pour the marinade over them. Massage the marinade into the chicken, cover, and refrigerate for at least 1 hour (4 hours or overnight is better).
  • Preheat your oven to 400°F (200°C). Line a baking dish with foil for easy cleaning.
  • Arrange the chicken thighs skin side up in the baking dish. Pour a little of the marinade around the chicken to avoid steaming the skin.

Cooking

  • Bake the chicken for about 35 to 45 minutes, basting with pan juices halfway through.
  • Broil on high for 2 to 4 minutes at the end for extra color, keeping a close eye to prevent burning.
  • Let the chicken rest for 5 to 10 minutes before serving to retain its juices.

Notes

Serve with hot rice and something crunchy like cucumber slices or a cabbage salad. Spoon the pan juices over rice for added flavor.