By Tish Whip Something Up
Chicken Inasal
5 steps
Prep:15minCook:25min
Chicken Inasal is a popular Filipino grilled chicken dish with vibrant flavors, originating from the Western Visayas region.
Marinated chicken is grilled to perfection, resulting in a juicy and tender interior. The dish is often served with a drizzle of annatto oil for a subtle earthy taste.
Chicken Inasal is often accompanied by sinamak, a spicy vinegar made with chili peppers and garlic. This culinary gem embodies the rich flavors and vibrant spirit of Filipino cuisine, leaving diners craving more.
Updated at: Thu, 17 Aug 2023 05:05:33 GMT
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Ingredients
0 servings

Chicken
Typically chicken leg quarters or bone-in chicken pieces are used for their juicy and flavorful meat

Soy Sauce
Provides a savory and umami flavor to the marinade
Calamansi Citrus
fruit, native to the Philippines, its juice adds a tangy and refreshing taste to the marinade

Vinegar
Adds acidity and helps tenderize the chicken

Garlic
Gives a rich, aromatic flavor to the marinade

Ginger
Adds a subtle warmth and depth of flavor

Lemongrass
a citrusy and herbal note to the marinade

Annatto Oil
Derived from annatto seeds, it is used for marinating and basting the chicken, giving it a vibrant color and a mild, nutty flavor

Brown Sugar
Balances the flavors and aids in caramelization during grilling

Salt
Enhances the overall taste of the dish

ground pepper
Instructions
Step 1
To make Chicken Inasal, mix soy sauce, calamansi juice, vinegar, garlic, ginger, lemongrass, annatto oil, sugar, salt, and pepper in a bowl.
Step 2
Place chicken pieces in a plastic bag and coat with the marinade. Refrigerate for 2 to 4 hours or overnight.
Step 3
Preheat a grill to medium-high heat and remove excess marinade. Thread chicken onto bamboo skewers, brushing the grill grates with cooking oil.
Step 4
Cook for 8-10 minutes per side, brushing occasionally with the reserved marinade. Allow chicken to rest for a few minutes to redistribute juices and ensure tenderness.
Step 5
Serve hot with steamed rice and sinamak for dipping. Garnish with fresh calamansi or lemon wedges for a citrus burst.
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