Chicken Inasal

A dish that from the southern part or visayas region of the Philippines.marinated with coconut vinegar, calamansi or lemon, lemon grass, pepper, soy sauce and annatto seed or powder that provides red color. The marinade also tenderize the chicken to a juicy flavorful meat. This dish typically eaten with rice and sauce made of lemon or calamansi juice, chili peppers and serve with side of pickled green papaya.

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Chicken Inasal

Chicken Inasal is a grilled chicken but my version is oven roasted, marinated in vinegar , lemon or calamansi, soy sauce, anato oil, pepper, garlic, and so on, The very famous chicken inasal is Bacolod Inasal where this recipe started,and from there people came up wtih their own version.

Clean the chicken by rubbing it with rock salt or soak in water with 1 tbsp of salt or so called brine for atleast 5 hrs, ( this is ooptional )prepare all the necessary ingridients and marinate the chicken overnight. Pull the marinated chicken 1 hr prior to grilling or oven this is to lessen the cold temperature inside the chicken and avoid under cook, preheat the oven to 350 F and roaet the chicken away from the heating elements keeep basting with sauce or marinade until inner temp reach 80 C and serve.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Filipino

Servings 6

Ingredients

  

1x2x3x

• 2 tbsp Soy sauce
• ¾ cup Brown sugar
• 2 stalk white part ( pound and sliced thinly)
• 1 whole Lemon or 10 pcs calamansi
• 2 tbsp Annato seeds or atswete
• ½ cup Vinegar
• 1 cup Sprite or 7 up
• 1½ tsp Black pepper
• 1 tsp Chili flakes
• 2 tbsp Rock salt
• 2 tbsp Dark soy
• 6 to 10 pcs Chicken leg

Instructions

 

• Clean chicken with lots of rock salt and scrub all part particularly the outer part or the skin to eliminate the unwanted smell. rinse properly and pat dry with paper towel.
• Gather and measure all the liquid and solid ingerdients
• Chop the garlic and onion
• Cut the hard part of the lemon Grass and pound using the back of the knife

  Cut Lenghtwise and slice thinly
• Combine all the marinade ingredients and mix propely
• Before adding the chicken leg make sure it's all dry, This is to easily absorb the flavor and aroma of the marinade, Make sure to cover the chicken with the marinade,

  Cover and set aside for two hours or can be prepared 2 days ahead of time. Overnight would be the ideal for marinating.
• Drain the marinade and prepare the chicken and let it sit at room temperature atleast 45 minutes,

  Starting temperature of the meat at room temp is very important when roasting this is to avoid bloody inside that required much longer cooking/rosating.
• Preheat oven at 350℉.
• Roast the Chicken away from the heating elements depending on what type of oven is using, If the heating coil is over head put the chicken on the second layer bottom rack for 1hr.
• Add a cup of water to the pan to produce steam and help to prevent burn easily
• Rotate the pan when necessary. This is to balance the heat being absorb and prevent burn/dark skin in early stage.
• After 1hr turn down temp to 320℉ for another 30 or 45 minutes baste with annato oil frequently at this time rotate if necessary and add water or chicken stock.
• Check the inside temperature by inserting temperature prove and it should be 75 to 80 ℃
• Take the chicken out of the oven and let it sit for 5 minutes and serve.
• Dipping sauce ( vinegar,chopped garlic and onion, pepper,salt,soy sauce combine d altogether) small amount of each.

Keyword Chicken Inasal, Chicken Inasal Recipe, grilled chicken, inasal Recipe

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