If you’re looking for a good way to mix up the way you make your grilled chicken, look no further. Chicken inasal, a Filipino-style grilled chicken, is moist and soft but has a great smoky flavor. Between the aromatic marinade and coconut vinegar, you’re in for something mildly sweet and acidic.
How to Make It
Ingredients:
- 4 chicken leg quarters, patted dry
- 1/2 cup finely chopped fresh lemongrass
- 2 shallots, finely chopped
- 1/3 cup of either coconut vinegar or apple cider vinegar
- 1/4 cup calamansi juice
- 2 tablespoons fresh ginger, grated and peeled
- 3 garlic cloves, finely chopped
- 1 tablespoon of kosher salt
- 1 tablespoon of dark brown sugar
- 2 teaspoons of black pepper
- 1/2 cup annatto or achiote oil, divided
- Lime wedges, for serving
Instructions:
- Peel back the skin of the soon-to-be chicken inasal and cut 3 or 4 deep slits into the meat. Make sure to space them an inch apart, and slice perpendicular to the bone.
- Mix the shallots, lemongrass, vinegar, salt, ginger, calamansi juice, garlic, brown sugar, and pepper in a 13×9-inch baking dish.
- Place the chicken in the pan and rub the marinade all over the meat and deep into slits, concentrating more on the slits.
- Pull the skin back over the meat. Cover the pan and then put the chicken in the refrigerator for at least two hours.
- Remove the chicken from the pan and dry it with paper towels. Get rid of the marinade.
- Brush the chicken with a tablespoon of annatto oil.
- Then place it on oiled grates and grill, uncovered, until the skin is charred. Flip the chicken and grill for two to three minutes.
- Remove the chicken and brush with the remaining annatto oil. Leave it for 10 minutes before serving the chicken inasal with some lime wedges.
- Enjoy your delicious meal!