Chicken Inasal

If there’s a dish that you would crave for everyday, it would be Chicken Inasal. Inasal is a dish originating from Bacolod. This dish is made by marining, grilling, and basting the chicken with annatto oil. The word “Inasal” was adapted from the spanish word “Asar” meaning “to roast”. A guilty pleasure to many Filipinos, this grilled chicken boosts everyone’s appetite! This dish is best paired with beer and more rice.

Chicken Inasal

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe type: Lunch/Dinner

Cuisine: Filipino

Serves: 4 people

Ingredients

• 1 whole Chicken, quartered
• ½ cup Garlic, chopped
• 2 tsp Black Pepper, ground
• ¼ cup Calamansi Juice
• 1 cup Lemongrass, chopped
• ½ cup Cane or Coconut Vinegar
• 2 tbsp Salt
• ½ cup Annatto Oil
• 4 pieces Large Bamboo Skewers (if cooking on an open grill)

Procedure

1. Prepare the marinade a day before. Combine half of the garlic, black pepper, calamansi juice, lemon grass, vinegar and salt. Add in the chicken pieces and marinate overnight or at least an hour.
2. Make the basting sauce by frying the remaining garlic in the annatto oil until lightly toasted.
3. Skewer each quarter piece in the bamboo stick and grill on an open fire using coal or bake in the oven. When using the oven, use the broiler and put the chicken six inches below the open fire.
4. Baste the chicken pieces with the garlic annatto oil and turn every now and then until fully cooked and the juices run clear.
5. Serve with garlic fried rice, atchara and Toyomansi

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