Chicken Inasal

Chicken Inasal

• 1 kg chicken cut into serving pieces
• Large Ziploc bag
• Barbecue sticks

Marinade:

• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 3/4 cup of chopped lemongrass
• 1 cup of coconut vinegar
• 1/2 cup of calamansi juice
• 1 tablespoon salt
• 3 tablespoons of brown sugar
• 1 teaspoon of baking soda
• 1/2 tablespoon of ground black pepper

Basting sauce:

• 3 tablespoons of atsuete oil (annatto oil)
• 1/2 cup of margarine
• 1/4 teaspoon of salt
• 1 teaspoon of calamansi juice

Direction: 

Mix all the ingredients for the marinade in a bowl. If you have a food processor you can also use it for better result. Once you’re done, set the marinade aside.
- See more at: http://ffemagazine.com/chicken-inasal/#sthash.QdftHqpq.dpuf

• 1 kg chicken cut into serving pieces
• Large Ziploc bag
• Barbecue sticks

Marinade:

• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 3/4 cup of chopped lemongrass
• 1 cup of coconut vinegar
• 1/2 cup of calamansi juice
• 1 tablespoon salt
• 3 tablespoons of brown sugar
• 1 teaspoon of baking soda
• 1/2 tablespoon of ground black pepper

Basting sauce:

• 3 tablespoons of atsuete oil (annatto oil)
• 1/2 cup of margarine
• 1/4 teaspoon of salt
• 1 teaspoon of calamansi juice

Cooking Instructions:

Mix all the ingredients for the marinade in a bowl. If you have a food processor you can also use it for better result. Once you’re done, set the marinade aside.

Pierce the chicken cuts with a fork to help the marinade seep into the meat better. Or try slicing the meat open with a knife instead. After that, take the Ziploc bag and put the marinade and chicken together. Massage the chicken with the marinade for a few minutes before placing it in the refrigerator.  Let itstay in the fridge for at least six hours to ensure that it will absorb all the flavors of the marinade.

For the basting sauce, just combine all the ingredients in a saucepan and simmer it on low heat for two minutes before setting it aside.

When you’re ready to start cooking, take your chicken cuts out ofthe fridge and skewer them with barbecue sticks, then it’s ready for the grill!
- See more at: http://ffemagazine.com/chicken-inasal/#sthash.QdftHqpq.dpuf

Pierce the chicken cuts with a fork to help the marinade seep into the meat better. Or try slicing the meat open with a knife instead. After that, take the Ziploc bag and put the marinade and chicken together. Massage the chicken with the marinade for a few minutes before placing it in the refrigerator.  Let itstay in the fridge for at least six hours to ensure that it will absorb all the flavors of the marinade.

For the basting sauce, just combine all the ingredients in a saucepan and simmer it on low heat for two minutes before setting it aside.

When you’re ready to start cooking, take your chicken cuts out ofthe fridge and skewer them with barbecue sticks, then it’s ready for the grill!

Take your basting sauce and apply agenerous amount on your chicken while it cooks over hot coals.

Once the chicken is cooked on both sides, you now have your very own chicken inasal!

tip: 

You can always substitute calamansi juice with lemon juice to have that tangy taste in your dish.

The best sawsawan or dipping sauce for chicken inasal is soy sauce with calamansi and some chopped chilis, but you can always try making your own sawsawan that better suits your taste.

source :  ffemagazine