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Photo by Dr Muhammad Amer on Unsplash
Filipinomaindairy-freegluten-free
Chicken Inasal
Chicken Inasal is a smoky, citrus-marinated grilled chicken that originated in Bacolod City in the Visayas region of the Philippines, where it became so beloved it earned the city the nickname 'City of Smiles.' The marinade of calamansi, vinegar, lemongrass, and annatto-infused oil gives the chicken its signature golden-orange char and tangy, aromatic depth.
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Instructions
- 1
Make the annatto oil: combine 3 tbsp annatto seeds and 1/2 cup neutral oil in a small saucepan over low heat. Heat gently for 5 minutes, stirring occasionally, until the oil turns a deep orange-red. Remove from heat, let cool for 10 minutes, then strain out and discard the seeds. Set the annatto oil aside.
- 2
Prepare the marinade: in a large bowl, whisk together the calamansi juice, cane vinegar, minced lemongrass, minced garlic, grated ginger, fish sauce, brown sugar, black pepper, salt, and 3 tbsp of the reserved annatto oil until the sugar dissolves.
- 3
Score the chicken: using a sharp knife, make 3 to 4 deep diagonal slashes through the skin and into the flesh of each chicken leg quarter. This allows the marinade to penetrate deeply.
- 4
Marinate the chicken: add the chicken pieces to the marinade, turning to coat thoroughly and pressing the marinade into the slashes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the fullest flavor.
- 5
Make the basting oil: combine the remaining annatto oil with 2 tbsp melted butter in a small bowl. Set aside at room temperature for basting during grilling.
- 6
Prepare the grill: preheat a charcoal or gas grill to medium heat (about 375°F / 190°C). If using charcoal, wait until the coals are covered with a light ash and the heat is moderate — Inasal should cook over indirect or moderate heat to avoid burning the sugars in the marinade.
- 7
