filipino grilled chicken

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.

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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Top 2 filipino grilled chicken recipes from across the web

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