Philippines Chicken Inasal
Chicken inasal originated in the western Visayas region of the Philippines, though it has become popular to some extent across the country. A marinade made of vinegar, lemongrass, garlic, ginger, annatto oil, and calamansi juice gives the chicken a very distinctive flavor that is unique even in Filipino cuisine. It is customarily served with sinamak?, a spiced palm vinegar. Recipe Servings: Serves 4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Chicken:- 2 stalks lemongrass (tanglad)
- 1 head garlic
- 1/2 cup (120 ml) palm vinegar
- 1/4 cup (60 ml) calamansi juice
- 1 thumb-size piece of ginger, peeled and grated
- 1 Tbsp (15 ml) brown sugar
- 1 1/2 tsp (7.5 ml) salt
- 1/4 tsp (1.25 ml) pepper
- 2 whole chickens (2–3 lbs/900 g–1.4 kg each), split into two
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (44 g) annatto (achiote) seeds
- 2 cloves garlic, peeled and pounded
- 1 bay leaf
Directions
- Cut away dark, fibrous parts of lemongrass to reach white and green portions. Finely chop lemongrass.
- Peel garlic and purée in a blender, or use a mortar and pestle to mash the cloves.
- In a large mixing bowl, combine garlic, vinegar, calamansi juice, ginger, lemongrass, sugar, salt, and pepper. Mix until well combined.
- Add chicken and cover. Refrigerate for 1–2 hours, turning chicken every 30 minutes, to marinate.
- Combine cooking oil, annatto seeds, garlic, and bay leaf in a saucepan over medium heat. Cook for approximately 5 minutes, until oil begins to bubble.
- Remove from heat and set aside to steep for approximately 60 minutes, until oil is infused with a deep orange color.
- Use a fine mesh sieve to strain oil, then discard solids and set oil aside.
- Remove chicken from marinade and remove any marinade solids that remain on chicken.
- Lightly grease grill and preheat.
- Arrange chicken in a single layer, skin-side up.
- Grill chicken, turning once or twice and basting regularly with annatto oil, for about 30–45 minutes, or until a meat thermometer inserted in the thickest part of the chicken reads 160°F (71°C).
- Remove from heat, cover, and allow to rest for 3–5 minutes. Serve hot with java rice and sinamak.
Copyright © 1993—2024 World Trade Press. All rights reserved.