filipino barbecue

Make chicken inasal at home! Bacolod’s famous chargrilled chicken marinated in sinamak, garlic, lemongrass, calamansi, and ginger. You can make this with any cut of chicken, and it can be cooked in the oven, stove or BBQ.

Chicken Inasal (Grilled or Oven Baked)

kg /2 lbs. chicken legs

salt (to taste)

black pepper (to taste)

lemongrass

sinamak (click to get the recipe)

tsp liquid seasoning

pineapple juice (or lemon-lime soda)

calamansi juice

tbsp annatto oil (optional)

vegetable oil

tbsp annatto seeds

tbsp butter (or margarine)

Season the chicken with salt and pepper. Place in a zip bag and let it sit for 10 minutes.

Remove the outer leaves of the lemongrass. Bruised with the back of your knife or a meat tenderizer. Crush the garlic and ginger if using fresh pieces. You can also use the spices from the prepared sinamak.

Place the spices in a bowl then add the sinamak, calamansi juice, pineapple juice, liquid seasoning, sugar, and black pepper. Stir until dissolved. Taste and adjust seasoning/sugar based on preference. You can also add some annatto oil in the marinade to deepen the color of the chicken. Totally optional!

Pour the marinade over the chicken. Massage until each pieces are covered with the liquid. Seal the bag and marinate for a minimum of 6 hours or overnight in the fridge. Turn one to two times to evenly marinate the chicken pieces.

DAY 1: Marinate the chicken and Make the Baste

Pour the vegetable oil in a small skillet over medium heat. Add the butter or margarine and annatto seeds. Set the heat to low. Stir together until the oil starts to turn red. After cooking for 2 minutes, turn off the heat. Continue stirring and cook using the residual heat for another 2 minutes. Remove from the stove and allow to cool for 10 minutes.

Baste

Remove the chicken from the marinade and as well as the spices that stuck to the skin before cooking.

DAY 2:  COOK THE CHICKEN

Pre-heat oven to 180c/ 350F.

Preheat ovenproof skillet, grill pan, or cast iron pan. Add annatto oil. The skillet should be smoking hot to prevent the chicken from sticking.

Add chicken skin-side down and cook undisturbed on medium-high heat for 4 minutes or until chicken is nicely browned. Baste the top with the annatto oil. Flip to the other side and baste again with the annatto oil. Cook for a few minutes until charred. The sugar in this marinade burns quickly so watch it carefully.

Transfer the partially cooked chicken in a heat-proof tray and cook the next batch of chicken using the same procedure.

Transfer all the chicken pieces back to the ovenproof pan or place it on a roasting rack. Bake until cook through. Internal temperature must reach 165°F (75°C). See notes for suggested cooking times.

Grill and Bake (cooking method 1)

Preheat the grill for 5 minutes. Grill over the hottest side of the grill, turning occasionally until charred in spots, about 5  to 10 minutes.

Set the heat to medium-low, continue grilling (covered), basting with annatto oil and turning every 5 minutes or so, until the meat is cooked through, 20–40 minutes longer. Adjust the time depending on the size and thickness of the chicken. See notes for suggested cooking times.

Charcoal/Gas (cooking method 2)

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

#inasal #grilledchicken #filipinofood
Learn how to make chicken inasal–Bacolod’s famous chargrilled chicken marinated in sinamak, garlic, lemongrass, calamansi, and ginger. You can make this with any cut of chicken, and it can be cooked in the oven, stove or BBQ. 

For the complete recipe and list of ingredients, please visit:
https://www.rivertenkitchen.com/chicken-inasal-grilled-baked.html

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Cast iron grill pan: https://amzn.to/2Z1AhgZ

Chicken Inasal (Grilled or Baked)

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Chicken Inasal (Grilled or Oven Bak...

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