About the Recipe
Welcome to the world of Filipino cuisine, where every dish tells a story of tradition and flavor. Among these culinary treasures, Chicken Inasal shines as a beloved favorite, known for its irresistible aroma and taste. Originating from the Visayas region in the Philippines, Chicken Inasal has captivated food enthusiasts worldwide. In this guide, we'll explore the essence of Chicken Inasal - from its humble beginnings to its modern-day popularity. Join us as we uncover the secrets behind this iconic Filipino dish. Get ready to embark on a mouthwatering journey through the streets of the Philippines with Chicken Inasal as your guide.
Ingredients
Ingredients:
For the marinade:
4 bone-in chicken thighs or 1 whole chicken, cut into serving pieces
1/2 cup vinegar (preferably cane vinegar)
1/4 cup calamansi juice (or lime juice)
6 cloves garlic, minced
1 thumb-sized piece of ginger, grated
2 tablespoons annatto oil (achuete oil)
2 tablespoons soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
For basting sauce:
2 tablespoons annatto oil (achuete oil)
2 tablespoons soy sauce
1 tablespoon calamansi juice (or lime juice)
1 tablespoon brown sugar
Salt and pepper to taste
For serving:
Cooked rice
Sliced tomatoes and cucumbers (optional)
Preparation
Instructions:
Prepare the Marinade:
In a large bowl, combine vinegar, calamansi juice, minced garlic, grated ginger, annatto oil, soy sauce, brown sugar, salt, and pepper. Mix well to combine.
Marinate the Chicken:
Add the chicken pieces to the marinade, making sure they are well coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld.
Prepare the Basting Sauce:
In a small bowl, mix together annatto oil, soy sauce, calamansi juice, brown sugar, salt, and pepper to create the basting sauce. Set aside.
Grill the Chicken:
Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and have developed a layer of ash.
Remove the chicken from the marinade and shake off any excess marinade. Reserve the marinade for basting.
Place the chicken pieces on the grill, skin side down. Grill for about 8-10 minutes on each side or until cooked through and charred, basting with the reserved marinade and basting sauce every few minutes to keep the chicken moist and flavorful.
Serve:
Once the chicken is cooked through and has developed a nice char, remove it from the grill and transfer it to a serving plate.
Serve the Chicken Inasal hot with cooked rice and sliced tomatoes and cucumbers on the side, if desired.
Enjoy your homemade Chicken Inasal! Adjust the seasoning and basting according to your taste preferences.
