The Filipino Calamansi Garlic Sauce with Grilled Chicken is a dish that beautifully captures the vibrant and tropical essence of Filipino cuisine. Rooted in centuries of culinary tradition, it highlights the cultural significance of calamansi, a small citrus fruit that is a staple in many Filipino recipes. This recipe not only brings a zest of authenticity to your table but also introduces a balance of flavors that represent the heart of Filipino cooking.
Calamansi, often referred to as the “golden lime” of the Philippines, is a small, green citrus fruit with a bright yellow-orange interior. Its taste is a delightful combination of tangy and slightly sweet, often described as a fusion of lemon, lime, and orange. Beyond its culinary uses, calamansi holds cultural and historical significance in the Philippines. It is a common household ingredient found in sauces, marinades, drinks, and desserts, and is also valued for its medicinal properties. In this recipe, the calamansi juice serves as the star ingredient, bringing a bold citrus tang that cuts through the richness of garlic and soy, creating a harmonious balance.
Garlic, another staple of Filipino cuisine, plays a supporting but pivotal role in this sauce. Minced and infused during cooking, the garlic complements the sharpness of the calamansi with its savory and slightly nutty essence. The addition of soy sauce and honey further enriches the flavor profile, blending saltiness and subtle sweetness while reinforcing the sauce’s versatility. Finally, a touch of cornstarch slurry is used to thicken the sauce to a luscious, glossy consistency, making it an ideal accompaniment for grilled dishes.
Pairing this sauce with grilled chicken elevates the dish to a main course that teases the palate with every bite. Chicken is widely loved in Filipino cuisine because of its adaptability to numerous flavors, and the grilling process enhances its appeal by adding a smoky and charred depth. Grilled chicken also allows the tangy calamansi garlic sauce to shine, as it contrasts wonderfully with the mild, tender meat. Seasoned simply with olive oil, salt, and pepper, the chicken provides a canvas for the sauce’s bold flavors.
The process of preparing this dish mirrors the essence of Filipino cooking—an interplay of simplicity and innovation. From the minimal yet flavorful marinade for the chicken to the tangy, savory complexity of the calamansi garlic sauce, each step reflects an appreciation for bold, fresh ingredients and the joy of creating dishes that bring people together.
This recipe also invites creativity. You can add a dash of chili flakes to the sauce for a hint of heat or pair it with grilled seafood or vegetables for a versatile take. In the Philippines, meals often center around the concept of “salo-salo” or sharing, and this dish is perfect for gatherings where food becomes the centerpiece of camaraderie and joy.
The Filipino Calamansi Garlic Sauce with Grilled Chicken offers a culinary passport to the Philippines, showcasing the bright and tropical flavors of Southeast Asia while staying true to traditions. It’s a dish that brings comfort, zest, and richness to your table—an authentic taste of the Philippines.
Filipino Calamansi Garlic Sauce with Grilled Chicken
Ingredients
For the Calamansi Garlic Sauce
- ½ cup Calamansi juice Freshly squeezed, about 10-15 calamansi
- 4 cloves Garlic Minced
- 3 tablespoons Soy sauce Light soy sauce preferred
- 2 tablespoons Honey
- 1 teaspoon Cornstarch Mixed with 1 tablespoon water
For the Grilled Chicken
- 4 pieces Chicken breasts Boneless, skinless
- 2 tablespoons Olive oil
- 1 teaspoon Salt To taste
- ½ teaspoon ground black pepper Freshly ground
Instructions
- Prepare the Calamansi Garlic Sauce. In a small saucepan over medium heat, combine the calamansi juice, minced garlic, soy sauce, and honey. Stirring continuously, bring to a gentle boil.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly whisk it into the saucepan. Continue stirring until the sauce thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and set aside.
- Season the chicken breasts with olive oil, salt, and freshly ground black pepper. Ensure an even coating for a balanced flavor.
- Preheat a grill (or grill pan) to medium-high heat, approximately 200°C (390°F). Grill the chicken for 6-8 minutes on each side, or until fully cooked with an internal temperature of 75°C (165°F). Grilling imparts a smoky flavor that complements the tangy sauce.
- Once grilled, let the chicken rest for a few minutes. Drizzle with the calamansi garlic sauce right before serving or serve on the side for dipping.