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Simple Chicken Inasal


Whether it comes from you suki fastfood, streetside stall or just simply cooked at home, Chicken Inasal is always a delicious way to eat. 

It also tends to do away with pretentions as you almost and always have to do it "kinamot" (eating with barehands) and diets also go away - unli-rice, please!

So let's make a delicious batch of Chicken Inasal and enjoy every bite of it!
INGREDIENTS
  • 6 pieces chicken parts (legs, drumsticks,etc)
  • 1 head garlic, minced
  • 2 Tbsp ginger, chopped
  • 1 Tbsp. brown sugar
  • 1/2 cup sinamak (Ilonggo-style spiced vinegar) or native vinegar
  • 1/3 cup calamansi juice, adjustable
  • 3 stalks tanglad (white bottom part) julienned
  • 1/2TBsp rock salt, adjust
  • 1 Teaspoon coarsely ground pepper, adjust
  • 1/2 cup margarine or butter
  • 1/4 cup atsuete (annatto seeds) oil
  • Salt and pepper to taste, 



How to Make Chicken Inasal
  1. In a large bowl, create a the marinade usinh garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. 
  2. Lightly rub the marinade on the chicken and marinate for an hour. (Turn the chicken after 30 minutes for even marinations)
  3. Make the basting sauce by combining margarine/butter and annatto seeds in a saucepan over low to medium heat.
  4. Stir until the margarine melts an becomes deep orange in color.
  5. Season lightly with salt and pepper
  6. Grill the chicken, preferably over charcoal, with skin side down, basting it once in a while. (You can add slits on parts near the bones to ensure thorough cooking)
  7. Serve with rice and sinamak-calamansi-soy sauce dip.

The measurements are just guides in this recipe. You can tweak by adding or subtracting ingredients and by adjusting according to your own taste.



Others add clear soda (7 Up, Sprite) in the marinade in addition to the calamansi. Tou can add chilli peppers too to give a a spicier flavor on top of the spicy sinamak vinegar.

When grilling avoid numerous "turning-over" of the chicken as it may cause the chicken meat to dry up making it tough. 

Enjoy your every own Chicken Inasal!


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