Chicken Inasal

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    medium or 4 large chicken legs (thigh with the drumstick attached)

  • 3

    stalks of lemon grass, chopped

  • 4

    large cloves of garlic (about 1 1/2 tbsps. chopped)

  • 1

    tbsp. coarse sea salt

  • 1

    tbsp. grated ginger

  • 1/4

    tsp. of freshly ground black pepper

  • 3

    tbsps. white wine or cider vinegar

  • juice of 4 calamansi or rind and juice of 1 lime

  • 2

    tbsps. light soy sauce

  • 1

    tbsp. coarse sea salt

  • 2

    tbsps. annato oil (see recipe below)

  • 2

    tbsps. melted butter

  • 2

    tbsps. honey

  • For the spiced vinegar:

  • 1/2

    c. cider or white wine vinegar

  • 4

    cloves of garlic, sliced

  • chillies

  • 2

    tsp. salt

  • 4

    tsps. sugar

Directions

Cut a few shallow slashes on the chicken legs. You can also use 1 whole chicken cut into potions for this recipe. Pound the lemon grass, garlic and sea salt in a mortar and pestle. Transfer to a dish that's large enough to marinade the chicken in. Add the rest of the ingredients, except for the butter and honey, mix then put in the chicken. Coat the chicken with the marinade, pushing the bits into the cuts. Leave to marinade for one half to an hour. Grill on a pre-heated barbecue, on medium heat for 15 minutes on each side or until fully cooked. Mix the butter and honey and glaze the cooked chicken before serving. Serve with steamed rice and spiced vinegar. *For the spiced vinegar:* Mix together in bowl and serve as a dip for the chicken. This is standard Filipino dipping sauce for any barbecued food. *For the annato (achuete) oil:* Heat up 1/2 cup of cooking oil. When hot add 2 tbsps. of annato (achuete) seeds. Take off the heat and leave to steep and cool. Strain the seeds off. Use the oil in recipes.

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