Chicken inasal, commonly known simply as inasal, is a Filipino variant of roast chicken, marinated in a mixture of Calamansi – a Filipino citrus reminiscent of lemon, orange and lime, pepper, coconut vinegar and annato, then grilled over hot coals while basted with the marinade.
Filipino cuisine is as diverse as it can get. The Visayas region has dishes that are well-loved and bursting with vibrant flavors! Whip them up at home and share them with friends and family—they will thank you for it. Chicken Inasal is all over the place. In fact, several restaurant chains that specialize in this dish are in full swing branching-out to dominate its presence in Metro Manila and the nearby provinces. Chicken Inasal and all you can eat rice, doesn’t this sound familiar? I’ve been to several restaurants and grills serving this special grilled chicken dish and they were all good.
- 2 lbs chicken cut into serving pieces
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 3/4 cup lemongrass chopped
- 1 cup coconut vinegar
- 1/2 cup lemon or calamansi juice
- 1 tablespoon salt
- 1/4 cup brown sugar
- 1 cup lemon soda softdrink
- 1/2 tablespoon ground black pepper
- Basting Sauce:
- 3 tablespoons annatto oil atsuete oil
- 1/2 cup margarine softened
- 1/4 teaspoon salt
- 1 teaspoon lemon or calamansi juice
In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak. Share and enjoy!