Description
Chicken Inasal is a Filipino grilled chicken dish marinated in a flavorful blend of ingredients and served with a tangy dipping sauce. This recipe yields succulent and aromatic chicken with a vibrant red hue from annatto oil, perfect for a delicious meal with a taste of the Philippines.
Ingredients
Units
Scale
For Annatto oil
- 1/2 cup/125ml/4flozs oil
- 2 tablespoons annatto seeds
Dipping sauce
- 3 tablespoons soy sauce
- 3 tablespoons coconut vinegar
- 1.5 tablespoons lime juice
Instructions
- Step 1 – Place the onions, lemon grass stalks, ginger, and garlic into a food processor and blend until fine. Heat the Lift or soda in a small saucepan and dissolve the sugar and salt into it. Cool and stir in the vinegar, lime juice, and black pepper. Mix with the lemongrass and onion mixture. Marinade the chicken marylands in this mixture for 1-3 hours. Make sure to take the chicken out of the fridge 30 minutes before you grill it (if you cook it straight from the fridge, add another 10-15 minutes to the grilling time).
- Step 2 – Make the annatto oil by gently heating up the oil and annatto seeds and cook gently on low heat for 5-8 minutes. The oil should be a dark red shade. Strain the seeds and keep aside. I also make some annatto rice with the oil leftover in the pot to serve with it.
- Step 3 – Heat a grill on medium heat (not high) and line with two layers of foil. Brush off the extra lemongrass and marinade and add some oil to the foil so that the chicken doesn’t stick to it. Grill the chicken skin side down first, basting in the annatto oil. Grilling the chicken will take about 45 minutes total. Halfway through, when the bottom of the chicken looks to be cooked, turn the chicken over and baste with annatto oil and grill on top. Baste 1-2 more times until the chicken is caramelized and cooked through.
Nutrition
- Serving Size: 1 serving
