Chicken Inasal
Chicken Inasal
Ingredients
For the Chicken
- 1 whole chicken, cut into serving pieces
For the Marinade
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 2 tablespoons ginger, grated
- 5 cloves garlic, minced
- 1 piece lemongrass, (white part), pounded
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon salt
For the Basting Sauce
- 1/2 cup annatto oil
- 2 tablespoons butter
Instructions
- 1
Cut the whole chicken into serving pieces.
⏱️ 5 min
- 2
In a large bowl, combine the vinegar, soy sauce, calamansi juice, grated ginger, minced garlic, pounded lemongrass (white part only), black pepper, sugar, and salt. Mix all the ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Add the cut chicken pieces to the marinade mixture. Ensure that all chicken pieces are fully coated with the marinade. Let the chicken marinate for at least 30 minutes.
⏱️ 5 min
- 4
Preheat your grill to a medium-high heat.
⏱️ 5 min
- 5
In a separate small bowl, combine the annatto oil and butter. Mix them together until the butter melts and combines with the oil, creating the basting sauce.
⏱️ 5 min
- 6
Place the marinated chicken pieces directly onto the hot grill.
⏱️ 1 min
- 7
While the chicken is grilling, generously baste it with the annatto oil and butter mixture. Flip the chicken pieces occasionally to ensure even cooking and charring. Continue grilling and basting until the chicken is cooked through and has a nice charred color.
⏱️ 15 min
- 8
Once cooked, remove the Chicken Inasal from the grill and serve immediately, typically with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Inasal
For the Chicken
- 1 whole chicken, cut into serving pieces
For the Marinade
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 2 tablespoons ginger, grated
- 5 cloves garlic, minced
- 1 piece lemongrass, (white part), pounded
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon salt
For the Basting Sauce
- 1/2 cup annatto oil
- 2 tablespoons butter
Instructions
- 1
Cut the whole chicken into serving pieces.
⏱️ 5 min - 2
In a large bowl, combine the vinegar, soy sauce, calamansi juice, grated ginger, minced garlic, pounded lemongrass (white part only), black pepper, sugar, and salt. Mix all the ingredients thoroughly until well combined.
⏱️ 5 min - 3
Add the cut chicken pieces to the marinade mixture. Ensure that all chicken pieces are fully coated with the marinade. Let the chicken marinate for at least 30 minutes.
⏱️ 5 min - 4
Preheat your grill to a medium-high heat.
⏱️ 5 min - 5
In a separate small bowl, combine the annatto oil and butter. Mix them together until the butter melts and combines with the oil, creating the basting sauce.
⏱️ 5 min - 6
Place the marinated chicken pieces directly onto the hot grill.
⏱️ 1 min - 7
While the chicken is grilling, generously baste it with the annatto oil and butter mixture. Flip the chicken pieces occasionally to ensure even cooking and charring. Continue grilling and basting until the chicken is cooked through and has a nice charred color.
⏱️ 15 min - 8
Once cooked, remove the Chicken Inasal from the grill and serve immediately, typically with rice.
⏱️ 1 min