Filipino Recipe
Chicken

Chicken Inasal Recipe

 

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Chicken Inasal is a barbecued chicken with a difference. This is not just the ordinary pieces of chicken momentarily dipped in a marinade of soy-sauce and lemon and then thrown in the barbie, Inasal is superb and once tasted, you won’t go back to any haphazard recipe for the barbie.

Come on folks, take advantage of the last few days/weeks of summery sunshine and indulge in this super tasting recipe.

Chicken Inasal is the pride of the western Visayas region of the Philippines. It is so tasty that it worked itself to the dining consciousness of the Filipino people throughout the land.

I would advise that if you are to have a garden barbecue, prepare the chicken to be marinaded overnight for a full-bodied taste. Don’t forget to pound in lemongrass for a more intense flavour in your mortar and pestle (Yes, this is the time to use that Jamie Oliver’s lovely mortar and pestle set you got for Christmas last year which probably beautifully gathering dust in a corner or by the window sill of your kitchen – guilty 😉 lol)

Without further ado here are the ingredients and the step by step preparation for the chicken inasal:

INGREDIENTS:
Chicken cuts: legs and thighs

For the Marinade
3/4 cup vinegar, coconut or cider vinigar are preparable.
1 tbsp black peppercorns, crushed
2 tbsp salt
2 tbsp brown sugar
6 cloves garlic, minced
Juice from a lemon lemon or 4 calamansi
1 tsp ginger, chopped
1/2 cup fizzy lemonade
1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:
6 tbsp olive oil, vegetable oil or melted margarine or butter
2 tsp annatto (atsuete) powder
3 cloves garlic, minced

HOW TO PREPARE CHICKEN INASAL marinade:

In a bowl, combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar, lemonade and salt.

Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.

Prepare the Annatto Oil:

Add annatto powder and garlic to whichever fat you are using: olive oil, butter, margarine or vegetable oil.
Stir the mixture thoroughly until the oil becomes red orange in color.

Grilling:

Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.

Serve with rice. Enjoy!

Dipping Sauce:
Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

Source: http://www.pinoycookingrecipes.com/