Chicken Inasal Dish: Healthy Dinner Meal and Food

Chicken Inasal Dish, commonly known simply as inasal, is a Filipino variant of Lechon manok, marinated in a mixture of Calamansi in fact.

Filipino citrus was reminiscent of lemon, orange, and lime, pepper, coconut vinegar, and annatto, then grilled over hot coals while basted with the marinade.

Chicken Inasal is a grilled chicken dish and one of the well known Ilonggo dishes in fact.

This is done by marinating chicken pieces in a unique blend of spices and grilling them until done.

Sounds like a simple grilled chicken recipe, isn’t it?

Well, it might sound like one; however, the special marinade and basting sauce makes this Ilonggo version of the grilled chicken extra special.

Chicken Inasal Dish: How to Cook

In a large bowl, combine garlic, ginger, calamansi juice, and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.

Meanwhile, in a pan over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil.

Use a slotted spoon to remove then discard seeds.

Heat up a charcoal grill or preheat a grill pan over medium heat then remove chicken from marinade.

Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.

Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly.

Serve with garlic rice, atsara, and a mixture of soy sauce, sukang tuba, and sili, if desired.

Instructions

In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

Grill the chicken while basting generous amount of the margarine mixture.

Specifically, Transfer the grilled chicken to a serving plate.

Serve with sinamak.