Chicken Inasal
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
773 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Inasal
Description
This Chicken Inasal recipe features a marinade combining coconut, cane, or cider vinegar with citrus juice, fresh ginger, garlic, lemongrass, salt, black pepper, and brown sugar. These ingredients are blended finely and used to marinate the chicken pieces at least one hour or preferably overnight, allowing the meat to develop bright, tangy, and slightly sweet flavors.
The chicken is grilled and frequently basted with a basting sauce made from annatto oil rendered by boiling chicken skin with water, then frying it with annatto seeds to impart a deep orange-red hue and characteristic earthy flavor. The basting sauce also includes margarine or butter, salt, and lemon juice for richness and balance. Grilling with basting produces a vibrant, flavorful outer crust and juicy interior. The dish is best rested briefly after grilling before serving with rice and the annatto oil sauce on the side.
The recipe’s instructions for making the annatto oil emphasize rendering oil from chicken skin, which adds authentic depth, though the oil yield exceeds what the chicken requires and can be stored for future use.
Ingredients
MARINADE
- 2 pound chicken - cut into serving size
- 1 cup vinegar (coconut, cane or cider)
- 1 ½ pieces lemon (or 15 kalamansi) juiced (approx. half cup)
- 1 thumb ginger peeled, fresh
- 3 cloves garlic
- 2 talks lemon grass
- 2 tablespoons salt
- ½ tablespoon black pepper ground
- ¼ cup brown sugar
CHICKEN ANNATTO OIL (SEE NOTES)
- 500 grams chicken skin with fat
- 1 ½ cups water
- 1 cup neutral cooking oil generic cooking oil
- 4 tablespoons annatto seeds
BASTING SAUCE
- 3 tablespoons annatto oil chicken
- 5 tablespoons margarine or butter - melted
- ¼ teaspoon salt
- 1 teaspoon lemon juice or kalamansi juice
Instructions
CHICKEN INASAL
- Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.
- Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.
- Take out from the fridge when ready to cook.
- Prepare the basting sauce by simply combining all the ingredients in a bowl.
- Grill the chicken pieces until cooked through while basting both sides with the annatto oil from time to time.
- Transfer grilled chicken on a serving dish and let rest for 3-5 minutes. Serve with rice and chicken Annato oil sauce.
CHICKEN ANNATTO OIL
- Boil chicken skin in water for 15 minutes until almost dry and oil is rendered.
- Pour in oil and cook for 10 minutes until crispy.
- Remove chicken skin and add the Annatto seeds. Cook for 1-2 minutes.
- Remove from heat and run the oil through a strainer to remove leftover bits and pieces. Transfer the chicken annato oil in a jar.
Notes
- The chicken annatto oil recipe produces about 1½ to 2 cups, enough for 2 pounds of chicken; leftover oil can be stored and used for other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
| Carbohydrates | 71g | 24% |
| Protein | 43g | 86% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1343mg | 56% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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