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

Chicken Inasal

Chicken Inasal

• 2 Chickens
• 3/4 cup vinegar (Palm or Cane)
• 1/4 cup Garlic finely minced
• 2 stalks Lemon grass optional
• Salt
• Annatto oil (see notes below)
• Wooden skewers
• Spiced vinegar (as dipping sauce)

Cooking Instructions:

1. Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

source :  kusina ni master

Bacolod City's Chicken Inasal

Bacolod City's Chicken Inasal

Serves: 3-6 people

• 1 whole chicken, cut into 6 parts (legs, wings, breasts)

Marinade

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak (native coconut vinegar)
• 10 pieces calamansi extract (the juice)
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup margarine or butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepperlarge
• bamboo skewers
• charcoal for grilling

Cooking Instructions:
 
In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.

Meanwhile in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.

Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

* You can use whole chicken and roast it in the oven. Make sure that when you marinate the meat, rub the mixture all over the chicken including in the cavity.


source :  centrale Bacolod