Main Course

Chicken Inasal

Name: Chicken Inasal
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4 racions
Cuisine: filipino
Ingredients: 4 u chicken thigh bone-in, skin-on; 0,5 tassa cane vinegar; 0,25 tassa calamansi juice; 1 u ginger peeled and grated; 6 gra garlic minced; 30 g lemongrass white part, crushed and chopped; 2 cs brown sugar; 2 cs soy sauce; 1 ct black pepper freshly ground; 2 cs annatto seeds; 0,5 tassa vegetable oil; 1 ct salt

Chicken Inasal is a popular Filipino grilled chicken dish originating from Bacolod. Chicken pieces are marinated in a mixture of vinegar, calamansi juice, ginger, garlic, and lemongrass, then grilled to perfection and basted with annatto oil.

Una recepta original de Forkin

Temps total: 2 h 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 643 kcal

Informació sobre al·lèrgens: pot contenir gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

marinade

4 uchicken thigh, bone-in, skin-on
0,5 tassacane vinegar
0,25 tassacalamansi juice
1 uginger, peeled and grated
6 gragarlic, minced
30 glemongrass, white part, crushed and chopped
2 csbrown sugar
2 cssoy sauce
1 ctblack pepper, freshly ground
1 ctsalt

annatto oil

2 csannatto seeds
0,5 tassavegetable oil

Estris

fine-mesh sieve · grill · tongs · large bowl · small saucepan · basting brush

Elaboració

Pas a pas

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.
Uns 5 min
Nota de cuina: Ensure the lemongrass is well-crushed to release its aroma.
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
Uns 2 min
Nota de cuina: You can make small slits in the chicken to help the marinade penetrate deeper.
3
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, turning occasionally.
Uns 2 h
Nota de cuina: Longer marination time results in more flavorful chicken.
4
While the chicken marinates, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.
Uns 3 min
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.
Uns 7 min
Nota de cuina: Do not overheat the oil, as it can burn the seeds and create a bitter taste.
6
Remove the annatto seeds from the oil using a fine-mesh sieve or strainer and discard them.
Uns 1 min
Nota de cuina: The annatto oil can be made ahead of time and stored in an airtight container.
7
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Uns 10 min
Nota de cuina: If using a charcoal grill, ensure the coals are ash gray and hot.
8
Remove the chicken from the marinade, shaking off any excess. Reserve the marinade for basting.
Uns 1 min
9
Place the chicken on the preheated grill, skin-side down first.
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.
Uns 20 min
Nota de cuina: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
11
Serve the Chicken Inasal hot, typically with steamed rice and a dipping sauce made from soy sauce, calamansi, and chili.

Per ració

Nutrició

67%Puntuació

Calories: 643,3kcal
Proteïnes: 41,2g
Hidrats de carboni: 16g
Greixos: 45,7g
Fibra: 2,4g
Sucre: 7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Chicken Inasal in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a microwave or oven until warmed through.