Chicken Inasal Recipe ala Mang Inasal
Chicken Inasal ala Mang Inasal: Juicy grilled chicken marinated in lemongrass, calamansi, ginger, and coconut vinegar. Authentic Filipino flavors that satisfy every bite.
Servings: 5 servings
Calories: 533kcal
Ingredients
- 4 pcs. chicken legs with thigh
Ingredients for the marinade:
- 1/4 cup soy sauce
- 1/2 cup coconut vinegar or palm vinegar
- 2 stalks lemongrass chopped
- 3 cloves garlic
- 2 inch ginger chopped
- 1/4 cup calamansi juice
- 1 tsp. black pepper
- 1/4 cup brown 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
Instructions
How to cook Chicken Inasal ala Mang Inasal:
- Mix all the ingredients in a blender and pulse until all the ingredients are cut into small pieces but don't overdo, just to cut the ingredients to small pieces is sufficient.
- Prick the chicken with sharp bamboo stick so the marinade will be effectively absorbed by the chicken. You can also cut some slits on the chicken if you don't want to prick it.
- In a big zip lock bag or clean plastic container, put the chicken and the marinade and marinate overnight in a refrigerator.
- To make the annato oil, heat the oil and cook annatto seeds until the color is released to the oil. Pour the seeds and the oil in a small bowl and set aside to cool. Let the seeds soak in the oil for a few hours and remove the seeds when the oil is about to be used.
- Before grilling the chicken, soak the bamboo skewers in water for 30 minutes. Remove the chicken from the marinade and pass marinade through a strainer. Put the marinade in a bowl and mix with 1 to 2 tablespoons of annatto oil.
- Skewer the chicken with the bamboo sticks and grill the chicken on hot charcoals until cooked on all sides basting it with the mixture of annatto oil and marinade while cooking. Estimate time of cooking is about 20 minutes more or less.
- Serve the chicken inasal with the dipping sauce by mixing soy sauce, calamansi juice and chopped red chilies. Serve also with steaming rice and the annatto oil.
Notes
Cooking tips to enhance your Chicken Inasal preparation:
- Marinate Overnight: For maximum flavor infusion, marinate the chicken overnight in the refrigerator. This allows the marinade to penetrate the meat thoroughly, resulting in a more flavorful and tender chicken.
- Prick or Slit the Chicken: Before marinating, prick the chicken with a sharp bamboo stick or create slits in the meat. This helps the marinade to be absorbed more effectively, ensuring every bite is packed with flavor.
- Soak Bamboo Skewers: Soak bamboo skewers in water for at least 30 minutes before grilling. This prevents them from burning during the cooking process.
- Baste with Annatto Oil and Marinade: While grilling, regularly baste the chicken with a mixture of annatto oil and marinade. This adds an extra layer of flavor and helps create a beautiful caramelized glaze on the chicken.
- Adjust Grilling Time: Grilling time may vary depending on the size and thickness of the chicken pieces. Ensure the chicken is thoroughly cooked, with no pink meat, but be careful not to overcook and dry it out. Regularly check for doneness and adjust cooking time accordingly.
- Serve with Dipping Sauce and Annatto Oil: Complete the Chicken Inasal experience by serving it with a tangy dipping sauce made from soy sauce, calamansi juice, and chopped red chilies. Also, provide annatto oil on the side to drizzle over the chicken and rice for added flavor.