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October 27, 2024
Chicken Inasal is a popular Filipino dish that originated from Bacolod City. It is a grilled chicken dish that is known for its distinct flavor and tender meat. Inasal is the Ilonggo term for “grilled”. This dish is marinated in a combination of vinegar, calamansi juice, garlic, ginger, lemongrass, and various spices, which gives it a tangy and aromatic taste.
To prepare Chicken Inasal, start by marinating the chicken pieces in the marinade mixture for at least 4 hours or overnight. This allows the flavors to penetrate the meat and make it more flavorful. After marinating, the chicken is then grilled over hot coals until it is cooked through and has a slightly charred and smoky flavor.
The secret to a delicious Chicken Inasal lies in the marinade. The combination of vinegar, calamansi juice, and spices not only infuses the chicken with flavor, but also helps tenderize the meat, making it moist and juicy. The addition of lemongrass gives the dish a refreshing and citrusy aroma. It is typically served with a side of garlic rice, atsara (pickled papaya), and a dipping sauce made from soy sauce, calamansi juice, and chili.
Chicken Inasal is a versatile dish that can be enjoyed as a main course or as a street food snack. It is perfect for grilling parties or gatherings, and is sure to impress your guests with its bold flavors and succulent meat. Whether you’re cooking for a special occasion or simply craving for a delicious grilled chicken dish, Chicken Inasal is a must-try recipe that will satisfy your taste buds.
Preparation of chicken inasal
To prepare chicken inasal, you will need the following ingredients:
| 4 pounds of chicken leg quarters |
| 1 cup of coconut vinegar |
| 1/2 cup of lemon juice |
| 1/2 cup of Sprite or 7-Up |
| 1/2 cup of soy sauce |
| 1/2 cup of brown sugar |
| 1 head of garlic, minced |
| 1 thumb-sized piece of ginger, grated |
| 1 teaspoon of salt |
| 1/2 teaspoon of ground black pepper |
| 1/2 teaspoon of annatto powder (optional for color) |
Here are the steps to prepare chicken inasal:
- In a bowl, combine the coconut vinegar, lemon juice, Sprite or 7-Up, soy sauce, brown sugar, minced garlic, grated ginger, salt, ground black pepper, and annatto powder (if using). Mix well to make the marinade.
- Marinate the chicken leg quarters in the prepared marinade for at least 2 hours, but preferably overnight for better flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and brush off any excess. Reserve the marinade for basting.
- Grill the chicken leg quarters for about 8-10 minutes per side or until cooked through, basting with the reserved marinade occasionally.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve the chicken inasal with steamed rice and a side of atchara (pickled papaya) or ensalada (vegetable salad).
Enjoy your delicious chicken inasal!
Gathering the ingredients
Before you start cooking chicken inasal, make sure you have all the necessary ingredients at hand. Here is a list of what you will need:
– Chicken thighs or drumsticks
– Lemongrass stalks
– Garlic cloves
– Ginger
– Calamansi or lime juice
– Soy sauce
– Fish sauce
– Brown sugar
– Salt
– Black pepper
– Annatto powder
– Cooking oil
– Bamboo skewers
Once you have gathered all the ingredients, you can proceed with the next steps in preparing and cooking a delicious chicken inasal.
Marinating the chicken
To achieve the signature flavor of chicken inasal, marinating the chicken is essential. The marinade is a combination of various ingredients that add depth and tanginess to the dish. Follow these steps to marinate the chicken:
Gather the ingredients
Ingredients:
1 kilogram chicken leg quarters
4 cloves garlic, minced
1 thumb-sized ginger, grated
2 stalks lemongrass, pounded
1/4 cup calamansi juice
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon annatto powder (achuete)
2 tablespoons vegetable oil
Prepare the marinade
In a bowl, combine the minced garlic, grated ginger, pounded lemongrass, calamansi juice, vinegar, soy sauce, brown sugar, salt, black pepper, annatto powder, and vegetable oil. Stir the mixture until the brown sugar is fully dissolved and the ingredients are well incorporated.
Tip: If you can’t find annatto powder, you can use annatto seeds instead. Simply heat the vegetable oil in a small pan over low heat, add the annatto seeds, and stir until the oil turns red. Remove the seeds and use the colored oil in the marinade.
Marinate the chicken
Place the chicken leg quarters in a large zip-lock bag or a shallow baking dish. Pour the marinade over the chicken, ensuring that each piece is well-coated. Massage the marinade into the chicken to ensure it penetrates the meat.
Note: Marinating the chicken overnight will result in a more flavorful and tender meat, but if you’re short on time, marinating for at least 2 hours will still produce delicious results.
Cover the bag or dish with plastic wrap or a lid to prevent any leaks or spills. Place the bag or dish in the refrigerator and let the chicken marinate for at least 2 hours, or overnight for best results.
When you’re ready to cook the chicken, remove it from the marinade and let any excess liquid drip off. The marinated chicken is now ready to be grilled or roasted to perfection!
Grilling the chicken
Once the chicken has marinated for at least an hour, it’s time to start grilling. Follow these steps to achieve perfectly grilled chicken inasal:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Place the chicken on the hot grill, skin-side down. Make sure to leave enough space in between each piece to ensure even cooking.
- Cook the chicken for about 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.
- While grilling, baste the chicken with the reserved marinade every few minutes to keep it moist and flavorful.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.
- Garnish with chopped spring onions and serve with steamed rice and dipping sauce on the side.
Grilling the chicken will give it a delicious smoky flavor and a slightly charred exterior, while keeping the inside juicy and tender.
Preparing the special sauce
To make the special sauce for chicken inasal, you will need the following ingredients:
- 1 cup of coconut vinegar
- 1/2 cup of calamansi juice
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of lemongrass, chopped
- 1 tablespoon of brown sugar
- 1 tablespoon of annatto powder
- Salt and pepper to taste
In a bowl, combine the coconut vinegar and calamansi juice. Mix well.
Add the minced garlic, grated ginger, chopped lemongrass, and brown sugar to the bowl. Stir to combine.
Next, add the annatto powder to the mixture. This will give the sauce its distinctive vibrant orange color. Mix well.
Season the sauce with salt and pepper to taste. Adjust the seasoning according to your preference.
Once the sauce is well mixed, set it aside for at least 30 minutes to allow the flavors to meld together.
This special sauce is what makes chicken inasal truly unique and delicious. It complements the smoky, grilled flavor of the chicken perfectly.
To serve, drizzle the sauce over the grilled chicken or use it as a dipping sauce. Enjoy!
Serving chicken inasal
Once your chicken inasal is grilled to perfection, it’s time to serve and enjoy this delicious Filipino dish. Here are some ideas on how to serve your chicken inasal:
1. Plate Presentation:
Arrange the chicken inasal on a large serving platter, and garnish it with fresh cilantro or parsley leaves for added freshness and a pop of color. You can also sprinkle some additional roasted garlic on top to enhance the flavor.
2. Condiments:
Chicken inasal is traditionally served with a side of sinamak, a spicy vinegar dip. To make sinamak, combine vinegar, minced garlic, minced ginger, chopped chili peppers, and a pinch of salt in a small bowl. Serve the sinamak in small saucers or dipping bowls alongside the chicken inasal. You can also offer calamansi or lemon wedges for squeezing over the chicken for added tanginess.
3. Sides:
Chicken inasal pairs well with steamed rice, as it absorbs the flavorful marinade and enhances the taste of the dish. You can also serve it with garlic fried rice for extra flavor. If you’re looking for a healthier option, a side of grilled vegetables or a refreshing green salad would complement the chicken inasal perfectly.
4. Drinks:
For a complete Filipino dining experience, serve chicken inasal with your favorite cold beverage. Popular choices include freshly squeezed calamansi juice, soda, or a chilled bottle of local beer to balance out the flavors.
| Ingredients | Instructions |
|---|---|
| Chicken inasal | 1. Grill the marinated chicken until fully cooked. |
| Sinamak | 2. Combine vinegar, minced garlic, minced ginger, chopped chili peppers, and a pinch of salt in a small bowl to make sinamak. |
| Steamed rice | 3. Serve the chicken inasal with sinamak, steamed rice, and your choice of sides. |
Q&A
What is chicken inasal?
Chicken inasal is a popular Filipino dish made with marinated chicken grilled over hot coals. The marinade is a combination of vinegar, calamansi juice, garlic, lemongrass, ginger, and various spices, which gives the chicken its tangy and flavorful taste.
How long should I marinate the chicken?
For the best results, it is recommended to marinate the chicken for at least 2 to 24 hours. This allows the flavors to fully penetrate the meat and makes it more tender and flavorful when cooked.
Can I use an oven instead of a grill?
Yes, you can still enjoy chicken inasal even if you don’t have access to a grill. To cook it in the oven, preheat the oven to 400°F (200°C) and place the marinated chicken on a baking sheet. Bake for about 30-40 minutes, or until the chicken is cooked through and the skin is crispy.
What can I serve with chicken inasal?
Chicken inasal is commonly served with steamed rice and a side of pickled vegetables, such as atchara (pickled green papaya) or cucumber salad. It can also be enjoyed with a dipping sauce made of soy sauce and calamansi juice.
Can I use other types of meat for inasal?
While chicken is the most popular choice for inasal, you can also use other types of meat such as pork or seafood like prawns or squid. The marinade and grilling method can be adapted to suit your preferences and the type of meat you are using.