Chicken Inasal is a popular Filipino grilled chicken dish that originated in the Western Visayas region of the Philippines, particularly in Bacolod City, Negros Occidental. It is known for its distinct and flavorful marinade, which gives the chicken a unique taste and a vibrant reddish color.
Here’s a comprehensive guide on how to cook Chicken Inasal, a flavorful and aromatic Filipino grilled chicken dish:
Ingredients:
For the Marinade:
- 3 to 4 pounds of chicken, cut into serving parts (leg quarters, wings, or drumsticks)
- 1 cup coconut vinegar
- 1 head of garlic, peeled and minced
- 1 thumb-sized ginger, peeled and grated
- 1 stalk lemongrass, white part only, pounded
- 2 tablespoons achuete (annatto) powder or annatto seeds soaked in water
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (patis)
- 1 tablespoon brown sugar
- Salt and pepper to taste
For Basting Sauce:
- 1/2 cup annatto oil (achuete oil)
- 1/4 cup coconut vinegar
- 2 tablespoons calamansi juice or lime juice
- Salt and pepper to taste
Instructions:
1. Prepare the Marinade:
- In a bowl, combine coconut vinegar, minced garlic, grated ginger, pounded lemongrass, achuete powder or annatto seeds water, soy sauce, fish sauce, brown sugar, salt, and pepper.
- Mix the ingredients well until the sugar is dissolved.
2. Marinate the Chicken:
- Place the chicken parts in a large bowl or a resealable plastic bag.
- Pour the marinade over the chicken, ensuring each piece is well-coated.
- Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Annatto Oil:
- In a small pan, heat annatto seeds in cooking oil until the oil turns red.
- Strain the seeds, and the resulting oil is known as annatto oil.
4. Preheat the Grill:
- Preheat your barbecue grill or charcoal pit to medium-high heat.
5. Skewer the Chicken:
- Skewer the marinated chicken pieces onto bamboo sticks or metal skewers.
- Ensure the skewers are secure to prevent the chicken from falling during grilling.
6. Grill the Chicken:
- Place the skewered chicken on the preheated grill.
- Grill the chicken over medium heat, turning occasionally to ensure even cooking.
- Baste the chicken with annatto oil from time to time using a brush.
7. Prepare the Basting Sauce:
- In a bowl, mix annatto oil, coconut vinegar, calamansi juice, salt, and pepper. Adjust the seasoning according to your taste.
8. Baste During Grilling:
- Baste the chicken with the annatto oil mixture regularly to keep it moist and flavorful.
- Continue grilling until the chicken is fully cooked, and the skin has a nice char.
9. Serve:
- Once cooked, remove the Chicken Inasal from the grill.
- Serve the chicken hot with steamed rice and your favorite dipping sauces.
Tips:
- Banana Leaves: For added flavor, you can also grill the chicken on banana leaves.
- Lemongrass Skewers: Skewer the chicken with lemongrass stalks for an additional layer of flavor.
Chicken Inasal is not only a popular street food but has also gained recognition in various Filipino restaurants both in the Philippines and internationally. Its unique flavor profile and cultural significance make it a beloved dish that represents the diverse and delicious offerings of Filipino cuisine.
Enjoy the delicious and aromatic Chicken Inasal with its unique blend of tangy, savory, and slightly sweet flavors! Serve it as a centerpiece for a delightful Filipino feast or as a special dish during family gatherings and celebrations.
