Main Course

Chicken Inasal

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

En original opskrift af Forkin

Tid i alt: 2 t. 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 643 kcal

Allergenoplysninger: kan indeholde gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

marinade

4 stk.chicken thigh, bone-in, skin-on
0,5 kopcane vinegar
0,25 kopcalamansi juice
1 stk.ginger, peeled and grated
6 fedgarlic, minced
30 glemongrass, white part, crushed and chopped
2 spsk.brown sugar
2 spsk.soy sauce
1 tsk.black pepper, freshly ground
1 tsk.salt

annatto oil

2 spsk.annatto seeds
0,5 kopvegetable oil

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 5 min.
Kokkens note: Ensure the lemongrass is well-crushed to release its aroma.
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 t.
Kokkens note: 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.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

67%Score

Kalorier: 643,3kcal
Protein: 41,2g
Kulhydrat: 16g
Fedt: 45,7g
Kostfibre: 2,4g
Sukker: 7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

Reheat in a microwave or oven until warmed through.