Chicken Inasal Recipe
Chicken Inasal is a flavorful Filipino grilled chicken marinated in a tangy blend of vinegar, calamansi juice, lemongrass, garlic, and ginger. This traditional dish is known for its vibrant orange annatto oil that adds a distinctive color and depth of flavor. Perfectly grilled over hot coals until juicy and tender, Chicken Inasal is often served with steamed rice for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including at least 2 hours marinating)
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Filipino
Ingredients
Chicken Marinade
- 2 stalks lemongrass, finely chopped (white and light green parts only)
- 1 head garlic, peeled and minced
- 1 thumb-size ginger, peeled and grated
- ½ cup palm vinegar
- ¼ cup calamansi juice
- ¼ cup brown sugar
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 whole chickens (about 3 to 4 pounds each), quartered
Annatto Oil
- 1 pound chicken skins, bottoms, and/or fat
- ¼ cup annatto seeds
- 2 garlic cloves, peeled and pounded
- 1 bay leaf
Instructions
- Prepare Lemongrass: Peel and/or cut away the dark, fibrous parts of the lemongrass until you reach the white and light green portions. Finely chop the lemongrass with a knife.
- Make Marinade: In a large bowl, whisk together palm vinegar, calamansi juice, minced garlic, grated ginger, chopped lemongrass, brown sugar, salt, and pepper until well blended.
- Marinate Chicken: Add the quartered chicken pieces to the marinade, cover the bowl, and refrigerate for 2 to 4 hours to allow the flavors to penetrate the meat.
- Prepare Annatto Oil – Render Fat: Heat a wide pan over medium heat. Add chicken skins, bottoms, or fat and cook, turning as needed, until the skin is crisp and fat is rendered. Remove the crispy skins with a slotted spoon and set aside.
- Infuse Oil: Lower heat and add annatto seeds, crushed garlic cloves, and bay leaf to the rendered fat. Cook for 1 to 2 minutes, stirring to prevent burning and allowing the oil to absorb the color and aroma.
- Strain Oil: Remove the pan from heat and let the oil steep for about 1 hour until it develops a deep orange color. Strain the oil through a fine-mesh sieve, discard solids, and reserve the oil.
- Preheat Grill: Lightly grease grill grates and heat over hot coals until ready for cooking.
- Prepare Chicken for Grilling: Drain chicken from the marinade and scrape off any remaining aromatics. Arrange the chicken pieces on the hot grill grates with the skin side facing up.
- Grill Chicken: Grill the chicken for 30 to 40 minutes, turning once or twice. Baste regularly with half of the prepared annatto oil to keep the meat moist and flavorful. Grill until an internal thermometer reads 160°F in the thickest part of the chicken.
- Rest and Serve: Remove the chicken from the grill and cover it. Let it rest for 3 to 5 minutes before serving. Serve hot with the remaining annatto oil and steamed rice.
Notes
- Marinating the chicken for at least 2 hours enhances the flavor but marinating overnight can intensify the taste even more.
- If calamansi juice is unavailable, substitute with fresh lime or lemon juice.
- Use a grill or charcoal stove for authentic smoky flavor; alternatively, a grill pan or broiler can be used.
- Ensure the annatto oil does not burn during preparation as it can develop a bitter taste.
- Checking the internal temperature with a meat thermometer ensures juicy and safe-to-eat chicken.
- Serve Chicken Inasal with traditional Filipino dipping sauces like spiced vinegar or the annatto oil mixed with chili.
Find it online: https://cookedbysarah.com/chicken-inasal-recipe/