Chicken Inasal

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Prepare the marinade by combining the cane vinegar, calamansi juice, grated ginger, minced garlic, chopped lemongrass, brown sugar, soy sauce, black pepper, and salt in a large bowl.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the lemongrass is well-crushed to release its aroma.

2. 2

   Add the chicken thighs to the marinade, ensuring each piece is fully coated.

   حوالي 2 د

   ملاحظة الطاهي: You can make small slits in the chicken to help the marinade penetrate deeper.

3. 3

   Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, turning occasionally.

   حوالي 2 س

   ملاحظة الطاهي: Longer marination time results in more flavorful chicken.

4. 4

   While the chicken marinates, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.

   حوالي 3 د

5. 5

   Add the annatto seeds to the warm oil and let them infuse for about 5-7 minutes, until the oil turns a vibrant orange-red color.

   حوالي 7 د

   ملاحظة الطاهي: Do not overheat the oil, as it can burn the seeds and create a bitter taste.

6. 6

   Remove the annatto seeds from the oil using a fine-mesh sieve or strainer and discard them.

   حوالي 1 د

   ملاحظة الطاهي: The annatto oil can be made ahead of time and stored in an airtight container.

7. 7

   Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

   حوالي 10 د

   ملاحظة الطاهي: If using a charcoal grill, ensure the coals are ash gray and hot.

8. 8

   Remove the chicken from the marinade, shaking off any excess. Reserve the marinade for basting.

   حوالي 1 د

9. 9

   Place the chicken on the preheated grill, skin-side down first.

10. 10

    Grill for 5-7 minutes per side, basting frequently with the reserved marinade and annatto oil, until the chicken is cooked through and has nice char marks.

    حوالي 20 د

    ملاحظة الطاهي: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

11. 11

    Serve the Chicken Inasal hot, typically with steamed rice and a dipping sauce made from soy sauce, calamansi, and chili.