Chicken Inasal Recipe
Chicken Inasal Recipe
Table of Contents
Chicken Inasal Recipe
Chicken Inasal Recipe is a traditional Filipino grilled chicken dish known for its unique flavor profile and marinated preparation. This dish combines the savory taste of chicken with a blend of aromatic spices and a citrusy finish, resulting in tender and juicy meat. Perfect for summer barbecues or a cozy family dinner, this recipe will transport your taste buds straight to the streets of Bacolod, where this dish originated.
Description
Chicken Inasal Recipe is more than just a meal; it’s a celebration of flavors, culture, and the vibrant culinary heritage of the Philippines. Originating from the Visayan region, particularly Bacolod City, this dish has become a staple in Filipino households and restaurants around the world. The beauty of Chicken Inasal Recipe lies in its marinade, which infuses the chicken with an array of flavors, including lemongrass, ginger, garlic, and vinegar, creating a dish that is both tangy and savory.
This recipe serves 4 and requires some preparation time, but the end result is worth every minute. The chicken is marinated for several hours, allowing the flavors to meld beautifully, then grilled to perfection. The grilling process gives it a slightly charred exterior, while the inside remains moist and flavorful.
The dish is typically served with a side of garlic rice and a dipping sauce made from vinegar, soy sauce, and chili. It’s a perfect combination that enhances the overall dining experience. Chicken Inasal Recipe is often enjoyed during gatherings, celebrations, or even as a comforting meal at home.
Ingredients
- For the Marinade:
- 4 pieces of chicken thighs (bone in, skin on)
- 1/2 cup soy sauce
- 1/4 cup vinegar (cane vinegar preferred)
- 1/4 cup calamansi juice (or lemon juice)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks lemongrass, finely chopped
- 1/2 teaspoon turmeric powder (optional, for color)
- For the Grilling:
- 2 tablespoons annatto oil (for basting)
- Bamboo skewers (if grilling in pieces)
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, vinegar, calamansi juice, garlic, ginger, brown sugar, salt, black pepper, lemongrass, and turmeric powder. Mix well to combine.
- Marinate the Chicken: Place the chicken thighs in a large zip top bag or a bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Preheat the Grill: Preheat your grill to medium high heat. If using charcoal, ensure the coals are glowing red. If using a gas grill, preheat for about 10 minutes.
- Prepare for Grilling: Remove the chicken from the marinade and let any excess marinade drip off. Reserve the marinade for basting. If desired, you can skewer the chicken for easier handling on the grill.
- Grill the Chicken: Place the chicken on the grill, skin side down. Grill for about 10-15 minutes, then flip. Baste the chicken with the reserved marinade and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is nicely charred.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Serve hot with garlic rice and your favorite dipping sauce.
Notes
- For a smoky flavor, you can add a few pieces of soaked wood chips to the grill while cooking.
- If you can’t find calamansi, lemon or lime juice works as a substitute.
- Adjust the spice level by adding chopped chili peppers to the marinade if you prefer more heat.
- Leftover Chicken Inasal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Chicken Inasal Recipe
Ingredients
- For the Marinade:
- 4 pieces of chicken thighs bone in, skin on
- 1/2 cup soy sauce
- 1/4 cup vinegar cane vinegar preferred
- 1/4 cup calamansi juice or lemon juice
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks lemongrass finely chopped
- 1/2 teaspoon turmeric powder optional, for color
- For the Grilling:
- 2 tablespoons annatto oil for basting
- Bamboo skewers if grilling in pieces
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, vinegar, calamansi juice, garlic, ginger, brown sugar, salt, black pepper, lemongrass, and turmeric powder. Mix well to combine.
- Marinate the Chicken: Place the chicken thighs in a large zip top bag or a bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Preheat the Grill: Preheat your grill to medium high heat. If using charcoal, ensure the coals are glowing red. If using a gas grill, preheat for about 10 minutes.
- Prepare for Grilling: Remove the chicken from the marinade and let any excess marinade drip off. Reserve the marinade for basting. If desired, you can skewer the chicken for easier handling on the grill.
- Grill the Chicken: Place the chicken on the grill, skin side down. Grill for about 10-15 minutes, then flip. Baste the chicken with the reserved marinade and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is nicely charred.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Serve hot with garlic rice and your favorite dipping sauce.
Notes
- For a smoky flavor, you can add a few pieces of soaked wood chips to the grill while cooking.
- If you can’t find calamansi, lemon or lime juice works as a substitute.
- Adjust the spice level by adding chopped chili peppers to the marinade if you prefer more heat.
- Leftover Chicken Inasal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
