Chicken Inasal, a beloved Filipino grilled chicken from Bacolod, features a unique marinade of lemongrass, coconut vinegar, and ginger. It is basted with vibrant annatto oil for distinctive flavor and color.
Taste of Bacolod: Chicken Inasal
Chicken Inasal, a beloved Filipino grilled chicken from Bacolod, features a unique marinade of lemongrass, coconut vinegar, and ginger. It is basted with vibrant annatto oil for distinctive flavor and color.
Ingredients
- 4 pieces chicken leg quarters skin on and bone in
- 1/2 cup coconut vinegar
- 1/4 cup soy sauce
- 3 stalks lemongrass tough outer layers removed
- 1 thumb-sized piece ginger peeled and thinly sliced
- 6 cloves garlic minced
- 2 tablespoons brown sugar
- 1 teaspoon black peppercorns crushed
- 1/4 cup calamansi juice or lime juice
- 1/2 cup vegetable oil
- 2 tablespoons annatto seeds
Instructions
- Prepare the marinade: In a large bowl, combine coconut vinegar, soy sauce, sliced lemongrass, ginger, minced garlic, brown sugar, crushed black peppercorns, and calamansi juice. Mix well.
- Marinate the chicken: Add the chicken leg quarters to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, turning occasionally.
- Make the annatto oil: In a small saucepan, heat the vegetable oil over low heat. Add the annatto seeds and cook for 5-7 minutes, stirring occasionally, until the oil turns a deep orange-red color. Do not let the seeds burn. Strain the oil, discarding the seeds. Set aside for basting.
- Prepare the grill: Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Grill the chicken: Remove chicken from the marinade, reserving the leftover marinade for basting. Place the chicken skin-side down on the grill. Grill for 10-12 minutes per side, turning frequently.
- Baste and finish: During the last 10 minutes of grilling, baste the chicken generously with the annatto oil and reserved marinade (if using reserved marinade, bring it to a boil for 1 minute before using to ensure safety). Continue grilling until the chicken is fully cooked, internal temperature reaches 74°C (165°F), and has a nice char.
- Serve: Transfer the Chicken Inasal to a platter and serve immediately with steamed rice and a side of dipping sauce if desired.
Notes
For best flavor, marinate the chicken for at least 4 hours, or preferably overnight. If you don't have a grill, you can bake the chicken in a preheated oven at 200°C (400°F) for 25-30 minutes, turning and basting frequently, then broil for a few minutes for charring. Serve with steamed rice and a dipping sauce of soy sauce, calamansi juice, and chopped chilies.
