Chicken Inasal

Ingredients:

For the Marinade:

  • 3 lbs chicken, cut into serving pieces
  • 1/2 cup vinegar
  • 1/4 cup lemon or calamansi juice
  • 1/4 cup soy sauce
  • 1 head of garlic, minced
  • 1 teaspoon ground black pepper
  • 1 tablespoon brown sugar
  • 1 stalk of lemongrass, pounded
  • 2 inches of ginger, peeled and minced

For the Basting Sauce:

  • 1/2 cup margarine or butter
  • 1/4 cup annatto oil
  • 1 tablespoon brown sugar
  • Salt to taste

Instructions:

  1. Combine all marinade ingredients in a bowl and mix well. Add the chicken pieces, ensuring they're well-coated with the marinade. Cover and marinate for at least 3 hours, but ideally overnight in the refrigerator.
  2. To prepare the basting sauce, melt the margarine in a pan. Stir in the annatto oil and brown sugar. Season with salt. Set aside.
  3. Preheat your grill to medium heat.
  4. Remove the chicken from the marinade, shaking off excess. Grill the chicken, skin side down first, for about 15-20 minutes. Flip the chicken and grill the other side for another 15-20 minutes. Regularly baste the chicken with the prepared basting sauce to keep it moist and to enhance the flavor.
  5. The chicken is done when it's nicely charred and the juices run clear when you cut into the thickest part.
  6. Remove the chicken from the grill and allow it to rest for a few minutes before serving.

Chicken Inasal is traditionally served with garlic rice and a dipping sauce of soy sauce, calamansi (or lemon) juice, and chili. Enjoy!