Chicken Inasal

Questions About Chicken Inasal

The Method for Chicken Inasal

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1. Mix the vinegar, calamansi juice, lemongrass, garlic, ginger, soy sauce (or tamari), sugar, salt and pepper.

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2. Turn the chicken through it and refrigerate 3 hours.

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3. Fry the annatto seeds in the vegetable oil for 1 minute, until the oil turns deep orange, then strain the seeds out.

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4. Melt the margarine into the annatto oil with 4 tbsp of the marinade. This is the basting oil.

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5. Heat a charcoal grill until the coals are white, or a griddle pan until it smokes.

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6. Lift the chicken from the marinade and shake off the lemongrass.

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7. Grill 25 minutes, turning every 4 minutes.

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8. Brush generously with the basting oil at every turn.

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9. It is ready when the skin is deep orange and lacquered and the juices run clear.

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10. Rest 5 minutes and serve with lime wedges and any remaining basting oil.

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Related guides: Prep, cook and total time · Ingredient substitutions.

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Worth Getting Right

• Baste at every turn, five or six times.
• Bone in, skin on.
• Strain the annatto seeds out or they catch and taste bitter.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve With It

Garlic rice · Atchara pickle · Chicken oil for the rice

Sides from the same cuisine on this site: Sinangag, Ginisang Munggo.

Storage

Marinated raw chicken freezes 2 months. Cooked, it keeps 2 days.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

Gluten-free when made with tamari rather than light soy sauce.

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