chicken inasal

This is seriously the easiest and tastiest chicken inasal recipe! Chicken Inasal is the Philippines’ famous barbecue or grilled chicken. The marinade made from vinegar, lemon and sprite permeates the entire chicken making it both tender and tasty. The basting sauce not only adds  vibrant color to the meat but also a lot of flavors that you&#039;ll want to eat all of the chicken skin that gets so crisp and delicious! This can be roasted in the oven or grilled.

Best Chicken Inasal

chicken legs (thighs and drumsticks intact) or 1 spatchcock chicken

rice vinegar

lemon lime soda

(peeled,

(cloves

lemon, (juiced)

salt, ((this measurement is correct!) )

black pepper, (freshly ground)

oil of choice

butter,

salt

achuete (achiote)

dipping sauce, (equal amounts of spiced vinegar and soy sauce)

Mix all the marinade ingredients in a bowl. Take the chicken pieces and pierce a few times on the meaty side. This will allow the chicken to absorb more flavor from the marinade. Place the chicken meat side down in a non-reactive baking dish (like a 9x13 pyrex). Pour in the marinade all over the chicken. Marinate for 3-4 hours.

Preheat the oven to 400 F.  Make the basting sauce or ready it while the chicken is roasting. Remove the meat from the marinade and place in a roasting tin. Roast the chicken for 45 minutes, basting it every 5 minutes for the last 10-15 minutes or so. Chicken is done when a meat thermometer inserted at the thickest part of the chicken registers 165F. Allow the chicken to rest for 10 minutes.

Alternatively, you can also grill the chicken, threading each piece in a wooden skewer, and use the sauce to baste. If grilling the chicken, make about two to three 1-inch slashes on the chicken legs just before grilling so the chicken cooks faster and more evenly. If using a gas grill, preheat the grill then place all the chicken legs in the middle of the grill. Use only the burners on either side of the grill adjusted to between 350-375 F temperature (don&#039;t go higher than 400 F). The gas burner(s) in the middle should be completely turned-off. Grill the chicken low and slow for about 30-40 minutes or until the internal temperature reaches about 165 F. Grilling this way would ensure the chicken to cook properly without burning the outer skin and undercooking the inside.

Traditionally, this chicken is eaten with a dipping or drizzling sauce on the side. Simply combine equal amounts of spiced vinegar (available at Asian stores - get Filipino brand, if possible or simply add 1-2 sliced Thai red chilies) and soy sauce in a small bowl. Drizzle a little of the sauce as you eat the chicken. Enjoy with rice.

A great alternative to the charcoal grilled chicken inasal! This tasty oven roasted whole chicken inasal is definitely a great food to serve in special occasion like this coming Holidays!

How To Cook Oven Roasted Chicken Inasal

chicken

soy sauce

coconut vinegar vinegar

lemongrass (chopped)

lemongrass

garlic

ginger

Tbsp. calamansi juice or lemon juice

black pepper

sugar

Annatto oil 1/4 cup cooking oil

marinade

red hot chilies

calamansi juice

Wash and drain the dressed chicken and remove the tail gland.

Combine the marinade ingredients in a bowl and stir until the sugar is dissolved.

Get a large transparent plastic bag or zip lock large enough to put the whole chicken. Then put the chicken inside and pour the marinade with the herbs and spices.

Seal the plastic bag by tying the open end into a knot. Turn the bag with the chicken to distribute the marinade all over.

Put in the refrigerator and marinate overnight for best results.

The following day, remove the chicken from the bag and drain in a colander. Reserve the marinade for basting.

Make annato oil by frying the annato seeds in cooking oil until the reddish color appears in the oil. Strain the seeds and mix with 1/2 cup of the marinade. Set aside for basting the chicken later.

Stuff the chicken with the herbs from the marinade and 3 stalks of lemongrass tied into a knot.

Skew the chicken with the skewer if you are going to use a rotisserie. Tie the legs with cooking twine to close the cavity. If not using a rotisserie oven, just put the chicken in a rack on the baking pan.

Put the chicken in the oven and roast it for 30 minutes at 170 degrees Celsius. Then remove from oven and baste with annatto oil mixture.

Put back in the oven and roast it for another 60 minutes depending on the size of your chicken. The bigger the chicken, the longer the cooking time.

When golden brown and cooked, remove from oven and remove the twine. Then serve with dipping sauce combining soy sauce, kalamansi juice and red chili peppers.

https://www.youtube.com/watch?v=x5XVZCP8SNU

Chicken Inasal Ingredients:
1 whole dressed chicken

Ingredients for the marinade:
1/2 cup soy sauce
1/2 cup coconut vinegar or palm vinegar
2 stalks lemongrass chopped
3 cloves garlic
2 inch ginger chopped
1 Tbsp. calamansi juice or lemon juice
1 tsp. black pepper
1/4 cup sugar

Ingredients for basting:
Annatto oil 1/4 cup cooking oil + 1 Tbsp. annato seeds
marinade

For the dipping sauce:
soy sauce
red hot chilies
calamansi juice

#ChickenInasal #RoastedChicken

To see the written recipe with instructions, follow this link:
https://www.panlasangpinoymeatrecipes.com/mang-inasal-chicken-inasal.htm

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GANITO ANG TECHNIQUE PARA MADALING ILUTO ANG CHICKEN INASAL! SARAP NITO GRABE!

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)

lemon grass

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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www.foxyfolksy.com

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