Chicken Inasal (Filipino Chicken BBQ)

Name: Chicken Inasal (Filipino Chicken BBQ)
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 6 servings
Ingredients: 48 ounces bone-in chicken wings; 1 medium stalk lemongrass; 3 teaspoons minced garlic; ¼ cup coconut vinegar; 2 tablespoons calamansi juice; 2 tablespoons water; 1 tablespoon low-carb brown sugar replacement; 1 teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon grated ginger; ¼ cup duck fat; 2 tablespoons annatto seeds

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Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 25 mins
Servings
6 servings
Calories
52193 kcal

Chicken Inasal (Filipino Chicken BBQ)

Iris Warren

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Tangy, crispy, grilled chicken — probably the best way to describe Chicken Inasal. Marinated in acids and aromatics, it’s a family favorite!

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Ingredients

Servings

Chicken Wings

48 ounces bone-in chicken wings
1 medium stalk lemongrass
3 teaspoons minced garlic
¼ cup coconut vinegar
2 tablespoons calamansi juice
2 tablespoons water
1 tablespoon low-carb brown sugar replacement
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon grated ginger

Basting Liquid

¼ cup duck fat
2 tablespoons annatto seeds

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Instructions

Portion chicken wings into wingettes and drumettes, discard tips.
In a food processor (or blender), add lemongrass, garlic, vinegar, calamansi juice, water, sweetener, salt, pepper, and ginger. Pulse until blended and homogeneous. Drain to discard fibrous bits.
Pour marinade over chicken wings.
Transfer to a ziplock bag and refrigerate for about 2 hours, shaking and turning to evenly distribute marinade every hour.
To make the basting oil, in a saucepan, warm the duck fat then add annatto seeds.
When it begins to bubble, turn off the heat and allow to steep for at least 30 minutes. Strain through a fine-mesh strainer and let cool. Store in an airtight container. May be refrigerated up to two weeks.
Remove chicken from the marinade. Lightly grease grill and heat over hot coals. Grill chicken, turning once or twice, basting regularly with annatto oil. Remove from heat.
Serve with a side of steamed broccoli and spiced vinegar (add crushed garlic, minced shallots, and chopped birds eye chili).

Notes

This makes a total of 6 servings of Chicken Inasal (Filipino Chicken BBQ). Each serving comes out to be 521.93 Calories, 38.79g Fats, 2.02g Net Carbs, and 40.14g Protein.