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Ingredients
- Serves 4 people
4pcs chicken leg quarter (or breast quarter with wing if available)
4 pcs bamboo skewers
marinade:
20 g grated garlic
20 g grated ginger
45 g chopped lemongrass (white parts only)
200 ml cane vinegar
30 ml fish sauce
2 g ground black pepper
basting sauce:
8 g annatto powder
225 g butter (melted)
2 g salt
5 ml calamansi/lemon juice
garnish:
15 ml soy sauce per serving
1 pc calamansi per serving
1 pc chilli (add more if you want a spicier dish)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Chicken Inasal (Filipino Grilled Chicken)
At first glance, Chicken Inasal looks like any ihaw (grilled) chicken but one bite into the succulent meat releases an explosion of flavors in your mouth. The secret lies in its marinade which is a blend of lemongrass, fish sauce, garlic and ginger. Chicken Inasal also gets its trademark orange color from the annatto powder used in the basting sauce. A dish near and dear to the hearts of Filipinos, this chicken is served during special occasions such as birthdays and holidays.
- Medium
- 15 min
- 25 min
- 15 min
- 3 steps
- 15 Ingredients
- Medium
- 3 steps
- 15 Ingredients
- 15 min
- 25 min
- 15 min
Instructions
-
Marinade the chicken legs
- In a bowl, mix the chicken marinade by combining 20g grated garlic, 20g grated ginger, 45g chopped lemongrass, 200ml cane vinegar, 30ml fish sauce and 2g ground black pepper.
- Score the surface of the chicken to allow the marinade to seep in.
- Add the chicken legs in and toss to ensure chicken is covered with marinade.
- Wrap the bowl with a cling wrap and let it marinate for at least 2 hours in the fridge.
-
Prepare and cook basting sauce
- In a small pot, prepare the basting sauce by mixing 8g annatto powder, 225g melted butter, 2g salt and 5ml calamansi/lemon juice .
- Next, cook the basting sauce over low heat and stir for 4-5 minutes until the salt has dissolved.
- Pour it into a small dish once it is done
-
Grill the chicken
- Remove chicken from marinade and pat dry with a kitchen towel.
- Skewer each piece with a large bamboo skewer and grill on an electric grill or over live charcoal while brushing the chicken occasionally with basting sauce for 12-13 minutes per side until the chicken is nicely charred.
- Place it on a serving dish once it’s ready.
Plate and Serve!
Garnish it with lemongrass, and a combination of soy sauce, calamansi and chillies as a dipping sauce. Pour chicken oil over rice and serve!
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Ingredients
- Serves 4 people
-
4pcs chicken leg quarter (or breast quarter with wing if available)
-
4 pcs bamboo skewers
-
marinade:
20 g grated garlic
-
20 g grated ginger
-
45 g chopped lemongrass (white parts only)
-
200 ml cane vinegar
-
30 ml fish sauce
-
2 g ground black pepper
-
basting sauce:
8 g annatto powder
-
225 g butter (melted)
-
2 g salt
-
5 ml calamansi/lemon juice
-
garnish:
15 ml soy sauce per serving
-
1 pc calamansi per serving
-
1 pc chilli (add more if you want a spicier dish)
Nutrition
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