Chicken Inasal Recipe ala Mang Inasal
Chicken inasal ala Mang Inasal is a smoky, juicy, and slightly sweet grilled chicken dish marinated in vinegar, calamansi, and spices, then basted with rich annatto oil for an authentic Filipino flavor.
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.