Chicken Inasal is a popular Filipino grilled chicken dish known for its deliciously tangy and savory marinade. Here’s how you can make it at home:
INGREDIENTS
- 1 whole chicken (cut into serving pieces or 8-10 pieces)
- 1/4 cup soy sauce
- 1/4 cup vinegar (preferably cane vinegar)
- 1/4 cup calamansi juice (or substitute with lemon)
- 6 cloves garlic (minced)
- 1 onion (minced)
- 1 thumb-sized piece of ginger (grated or minced)
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (for color)
- 2 tablespoons annatto oil (for a distinct red color and flavor) or substitute with regular oil
- 1-2 stalks lemongrass (optional but gives a nice aroma)
- 2-3 bay leaves (optional)
INSTRUCTIONS
Prepare the Chicken: Clean and cut the chicken into serving pieces (legs, thighs, breast, etc.). Make slashes or incisions on the meat to allow the marinade to penetrate deeply.
Make the Marinade: In a large bowl, combine the soy sauce, vinegar, calamansi juice (or lemon), minced garlic, minced onion, grated ginger, brown sugar, salt, black pepper, and paprika. If using lemongrass, smash the stalks with the back of a knife and add them to the marinade along with bay leaves.
Marinate the Chicken: Place the chicken pieces in the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight for maximum flavor absorption.
Prepare the Grill:
- Preheat your grill or barbecue. If using charcoal, make sure it’s at medium heat. If using a gas grill, set it to medium-high heat.
- While grilling, brush the chicken with annatto oil to give it that vibrant color and additional flavor. You can prepare annatto oil by gently heating 1/4 cup of vegetable oil with 1 tablespoon of annatto seeds until the oil turns reddish, then strain out the seeds.
Grill the Chicken:
- Grill the chicken pieces over medium heat, turning occasionally to cook evenly. Baste the chicken with the marinade or additional annatto oil to keep it moist and flavorful.
- Grill the chicken for about 20-30 minutes or until fully cooked (internal temperature should reach 165°F or 75°C), making sure the skin is golden and slightly crispy.
Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. You can pair it with steamed rice, atchara (pickled papaya), or a dipping sauce made from soy sauce, vinegar, and chili peppers.
Enjoy your homemade Chicken Inasal! The smoky, savory, and tangy flavors will surely be a hit!
