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Authentic Chicken Inasal Recipe

Chicken Inasal is a Filipino BBQ chicken dish marinated in vinegar, citrus juice, lemongrass, and annatto seeds. The whole chicken is quartered, marinated for 2-4 hours, then grilled until cooked through. While grilling, the chicken is basted with annatto-infused oil for extra flavor. The grilled chicken is served with steamed rice.

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Ferdinand P Cilot
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122 views2 pages

Authentic Chicken Inasal Recipe

Chicken Inasal is a Filipino BBQ chicken dish marinated in vinegar, citrus juice, lemongrass, and annatto seeds. The whole chicken is quartered, marinated for 2-4 hours, then grilled until cooked through. While grilling, the chicken is basted with annatto-infused oil for extra flavor. The grilled chicken is served with steamed rice.

Uploaded by

Ferdinand P Cilot
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

7/14/2020 Chicken Inasal - Print

Chicken Inasal
Chicken Inasal is a Filipino-style BBQ chicken flavored with vinegar, citrus
juice, lemongrass, and achiote, and grilled to perfection. It's juicy,
flavorful, and delicious served with steamed rice.

Prep Time Cook Time Total Time


20 mins 30 mins 50 mins

3.69 from 16 votes


Course: Main Entree Cuisine: Filipino Keyword: inasal
Servings: 8 Servings Calories: 450kcal Author: Lalaine Manalo

Ingredients
2 stalks lemongrass
1 head garlic, peeled and minced
1 thumb-size ginger, peeled and grated
1/2 cup palm vinegar
1/4 cup calamansi juice
1/4 cup brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (about 3 to 4 pounds each) whole chicken, quartered

For the Annatto Oil


1 pound chicken skins, bottoms, and/or fat
1/4 cup annatto seeds
2 garlic cloves, peeled and pounded
1 bay leaf

Instructions
1. Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and
light green portions. Using a knife, finely chop lemongrass.
2. In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and
pepper. Whisk until well-blended.
3. Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
4. In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp
and renders oil. Using a slotted spoon, remove skin and bottoms.
5. Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2
minutes, turning as needed to prevent seeds from burning.
6. Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is
infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set
aside oil.
7. Lightly grease grill grates and heat over hot coals.

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7/14/2020 Chicken Inasal - Print

8. Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single
layer over hot grates with skin side up.
9. Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for
about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken
registers 160 F.
10. Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the
remaining chicken oil and steamed rice.

Nutrition
Calories: 450kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Cholesterol:
122mg | Sodium: 554mg | Potassium: 367mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Vitamin C:
7mg | Calcium: 32mg | Iron: 2mg

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