Chicken Inasal is an Ilonggo dish from the islands of the Visayas in Philippines. Inasal is skewered chicken grilled over hot coals, marinated and basted with achuete oil, and served with chili-spiked vinegar.
Try this recipe that meld in your mouth with every voracious bite of the bird’s moist meat with the lush layers of citrus, vinegar, lemongrass, garlic, and ginger.
Good for serving: 3 - 4 persons
Chicken Inasal Ingredients:
- 4 pcs. chicken thighs with legs
- 3 pcs. garlic cloves, finely chopped
- 1 tsp ginger, finely chopped
- 1 stalk lemongrass (white part only), trimmed and finely chopped
- 3 tbsp freshly calamansi or lemon juice
- 2 tbsp red wine, cane, or cider vinegar
- 1 tbsp sugar
- 1/4 cup achuete (annato) oil
- 1 tbsp salt
- 1/4 tsp ground black pepper
- In a large bowl, combine all the marinade ingredients (garlic, ginger, lemongrass, calamansi juice, vinegar, sugar, salt and ground black pepper) then add the chicken pieces, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
- For the achuete (annato) oil; heat up 1/2 cup of cooking oil, when hot add 2 tbsps. of annato (achuete) seeds, take off the heat and leave to steep and cool, strain the seeds off.
- Use thick wooden or bamboo skewers, soaked for 1 hour in water prior to cooking.
- String the marinated chicken piece on skewers,
- Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
- Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced.
- Serve with steamed rice and spiced vinegar or spices toyomansi (soysauce and calamansi juice)
- Chow! share and enjoy!
images from ensogo.com.ph