Filipino
Chicken inasal
Grilled chicken inasal
Chicken marinated in lemongrass, ginger, calamansi and vinegar, grilled and basted with annatto oil, Bacolod style.
- Serves 5
- Prep 20 min
- Cook 40 min
- Total 1 h
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Ingredients
12 items · serves 5- 1.2 kg chicken leg quarters or serving pieces
- 3 stalks lemongrass (tanglad), pounded and chopped
- 1 thumb-sized piece ginger (about 30 g), grated
- 1 head garlic, minced
- 10 calamansi, juiced
- 120 ml cane vinegar (suka)
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp annatto (atsuete) seeds
- 60 ml cooking oil
- 2 tbsp butter or margarine
Contains: milk, chicken. Check product labels: brands differ.
Steps
5 steps- 1Mix the lemongrass, ginger, garlic, calamansi juice, vinegar, sugar, salt and pepper.
- 2Marinate the chicken in it for at least two hours, or overnight in the fridge.
- 3Warm the oil gently with the annatto seeds until it turns deep orange, strain it and stir in the butter; this is the basting oil.
- 4Grill the chicken over medium coals, or in a grill pan or a 200 C oven, for thirty to forty minutes, turning and basting with the marinade and then the annatto oil, until the juices run clear.
- 5Serve with steamed rice drizzled with the annatto oil, and soy sauce with calamansi and chilli for dipping.