Chicken Inasal
User Reviews
4.0
84 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
8 Servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Inasal
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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.
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Ingredients
- 2 stalks lemongrass
- 1 head garlic, peeled and minced
- 1 thumb-size ginger, peeled and grated
- ½ cup palm vinegar
- ¼ cup calamansi juice
- ¼ cup brown sugar
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 (about 3 to 4 pounds each) whole chicken, quartered
For the Annatto Oil
- 1 pound chicken skins, bottoms, and/or fat
- ¼ cup annatto seeds
- 2 garlic cloves, peeled and pounded
- 1 bay leaf
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Instructions
- 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.
- In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
- Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
- 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.
- 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.
- 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.
- Lightly grease grill grates and heat over hot coals.
- Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
- 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.
- Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.
Notes
- Use a non-reactive bowl or resealable bags to marinate the chicken.
- Marinate for at least two hours up or overnight for the best results. Do not keep the chicken in the marinade for more than 8 hours lest the vinegar and citrus juice acids denature the proteins and turn the meat mushy.
- For food safety, divide the atsuete oil and use half for basting and the other half for serving.
- To check for doneness, insert a thermometer in the thickest part of the chicken without touching the bone. 165 F is the safe internal temperature for both dark and white meat.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
10g
(3%)
Protein
31g
(62%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Cholesterol
122mg
(41%)
Sodium
554mg
(23%)
Potassium
367mg
(10%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
229IU
(5%)
Vitamin C
7mg
(8%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 122mg | 41% |
| Sodium | 554mg | 23% |
| Potassium | 367mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
84 reviews
Good
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