Chicken Inasal is a Filipino version of Chicken BBQ. This requires chicken pieces to be marinated in a mixture composed of ginger, lemongrass, soy sauce, lemon soda — such as 7-Up, Sprite, or Sierra Mist, along with other seasonings and spices. The marinade makes this grilled chicken version unique along with its final basting sauce, which is a mixture of margarine and annatto oil.
It might sound easy to grill chicken or to at least cook chicken inasal. However, there are some pointers that you should be aware of. For example, applying high heat can quickly cook the outer part of the chicken, but chances are that the inside (especially the meat near the bone) might still be raw and bloody. Make sure to apply low to medium heat when grilling chicken. It will help if incisions are made on the chicken so that it the inner part gets done along with the exterior. Basting the chicken every few minutes can enhance the flavor and prevents it from getting dry. This recipe makes use of chicken leg quarters. Feel free to use individual cuts such as breasts and thighs. It will also be nice to share this meal with someone later.
How do you eat Chicken Inasal?
Typically the same way as any other grilled chicken. However, you have the option to eat it the Filipino way. This means having it with a cup of rice, some pickled papaya on the side (this is also known as papaya atchara), and a dipping sauce composed of soy sauce, calamansi (also known as calamondin), and a few pieces of spicy red chilies.
It can be a good idea to grab a bottle of cold beer while enjoying your delicious chicken inasal. Cheers!
Try this Chicken Inasal Recipe. Enjoy!
Watch the Video on How to Cook Chicken Inasal
//www.youtube.com/watch?v=NgQ8atHae_o
- 5 Chicken leg quarters
- 1 bundle lemongrass, lower end crushed and then tied to a knot
- 4 thumbs ginger, crushed
- 5 cloves garlic, crushed
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup coconut vinegar
- 1 lemon
- ½ cup soy sauce
- 1 cup 7-Up
- 2 teaspoons granulated white sugar
- 4 tablespoons soy sauce
- ½ lemon
- a dash of ground black pepper
- a dash of salt
- ¼ cup margarine, softened
- 2 tablespoons annatto oil
- Combine the marinade ingredients mix well. Set aside.
- Arrange the chicken in a large resealable bag. Pour the marinade in the bag with the chicken. Gently push the air out of the bag and then seal. Refrigerate overnight.
- Combine the ingredients for initial marinade. Set aside.
- Combine the final marinade ingredients. Set aside.
- Heat-up the grill. Arrange the marinated chicken leg quarters over the grates of the grill. Brush the initial basting sauce on the chicken. Grill in low to medium heat for 7 minutes.
- Turn the chicken over. Brush the top part with the initial basting sauce. Grill the other side for another 7 minutes.
- Turn the chicken over once more. Baste the top part with initial basting sauce. Continue to grill until the side of the chicken is cooked. Turn it over to completely cook the opposite time. Note that the time will depend on the size of the chicken. The key is to grill in low to medium heat (not high) until the chicken gets fully cooked.
- Apply the final basting sauce on both sides of the chicken.
- Transfer to a serving plate. Enjoy!
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