Chicken inasal, an authentic filipino grilled chicken dish. This ilonggo dish are done by marinating the chicken pieces in a special blend of spices before grilling them. Grilling chicken are easy, no doubt about it. But this grilled chicken dish are not as simple as it sounds. Chicken inasal are very popular dish because of its unique taste. In order to make the best chicken inasal, you need to marinate the chicken pieces with the right ingredients.
By the way, this dish as I have said earlier is so popular that it’s impossible to believe that you have not heard of this chicken dish. If you are in the Philippines, you definitely know what chicken inasal is. Chicken inasal are often seen on TV as several restaurants that specialize in this grilled chicken dish have advertisements. Additionally, chicken inasal is sold in every street corner of Bacolod and Iloilo where this dish originated.
I love all chicken dishes but when it comes to grilled chicken, I prefer chicken inasal. This chicken dish are best eaten with rice. I make this dish twice or three times a month, whenever I or my kids crave for the taste of this delicious chicken dish. When I cooked inasal, I always marinate the chicken overnight then the next day my daughter will just grill them. If you are looking for a new chicken recipe, why not try this filipino grilled chicken dish. Chicken inasal is easy to prepare and taste great.
Here’s my chicken inasal recipe, happy cooking!
Chicken Inasal Recipe
Ingredients:
- 8 -10 chicken pieces (wings, legs or thigh)
- 1 head garlic
- 1 tablespoon of brown sugar
- Tanglad or lemong grass
- 2 tablespoons ginger
- Vinegar
- Sprite
- Peppercorn
- 1 tablespoon salt
- Calamansi
Basting Ingredients:
- Butter
- Annato
- Calamansi
Direction:
Prepare the ingredients for marinating the chicken. Cut the ginger, garlic and calamansi. In a large container, put the tanglad, chicken then pour in the sprite. Add peppercorn and garlic.
Next, add ginger, brown sugar, vinegar and calamansi juice.
Marinate for 2 hours or overnight, i marinated them overnight to make the chicken tastier.
Direction:
First, prepare the basting for the chicken inasal. Get the grill ready and fire it.
Put the first batch of chicken into the grill then grill chicken, basting with annatto oil. Cook the chicken 10 to 15 minutes per side.
Turn the chicken and continue basting with annatto oil until the chicken is done.
Once cook, remove the chicken from the grill and serve immediately. Serve with plain rice or Java rice.
For Basting:
In a small saucepan, combine butter and annatto then add calamansi juice.
Cooking Tips:
- To check the chicken doneness, pierce it with fork and if the juices run clear then chicken is ready to serve.
- Chicken inasal is best dipped in soy sauce with sili and calamansi and a bit of annatto oil. It is also great with atchara and Java rice.
- For java rice, just use annatto oil to fry the rice instead of regular oil.
- If you want the chicken to have less burnt, remove the skin before grilling. The skin always burn faster than the meat. It also makes chicken inasal healthy since chicken skin is high in cholesterol.
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