chicken bbq

Chicken Inasal comes with a distinctive basting sauce that makes it so so succulent and satisfying you will never go back to your old way of grilling chicken.

Chicken Inasal

chicken (-

vinegar ((coconut, cane

lemon ((or 15 kalamansi) juiced (approx. half cup))

thumb fresh ginger (- peeled)

garlic

lemon grass

salt

black pepper

brown sugar

chicken skin

water

Annatto Seeds

chicken Annato/Achuete oil

margarine (or butter - melted)

lemon juice (or kalamansi juice)

Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.

Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.

Take out from the fridge when ready to cook.

Prepare the basting sauce by simply combining all the ingredients in a bowl.

Grill the chicken pieces until cooked through while basting both sides with the annatto oil from time to time.

Transfer grilled chicken on a serving dish and let rest for 3-5 minutes. Serve with rice and chicken Annato oil sauce.

CHICKEN INASAL

Boil chicken skin in water for 15 minutes until almost dry and oil is rendered.

Pour in oil and cook for 10 minutes until crispy.

Remove chicken skin and add the Annatto seeds. Cook for 1-2 minutes.

Remove from heat and run the oil through a strainer to remove leftover bits and pieces. Transfer the chicken annato oil in a jar.

CHICKEN ANNATTO OIL

https://www.youtube.com/watch?v=fPTtRYcgA78

A delicious variation from the typical chicken barbeque, Chicken Inasal comes with a distinctive basting sauce that makes it so so succulent and satisfying you will never go back to your old way of grilling chicken.

For more great tips, details and to print this recipe, visit our homepage 👇
www.foxyfolksy.com/chicken-inasal-filipino-barbecue-chicken

INGREDIENTS
MARINADE
▢2 pound chicken – – cut into serving size
▢1 cup vinegar – (coconut, cane or cider)
▢1 1/2 pieces lemon – (or 15 kalamansi) juiced (approx. half cup)
▢1 thumb fresh ginger – – peeled
▢3 cloves garlic
▢2 stalks lemongrass
▢2 tablespoons salt
▢1/2 tablespoon ground black pepper
▢1/4 cup brown sugar
CHICKEN ANNATTO OIL (SEE NOTES)
▢500 grams chicken skin with fat
▢1 1/2 cups water
▢1 cup oil
▢4 tablespoons Annatto Seeds

BASTING SAUCE
▢3 tablespoons chicken Annato/Achuete oil
▢5 tablespoons margarine – or butter – melted
▢1/4 teaspoon salt
▢1 teaspoon lemon juice – or kalamansi juice

RECIPE NOTES
The ingredients for Chicken Annato Oil in this recipe will give you about 1 1/2  to 2 cups of oil. More than enough for 2 pounds of chicken. You can store the leftover for future use or for other dishes.

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Chicken Inasal

The most viewed chicken bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine