Chicken Inasal
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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 55 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 643 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
marinade
- 4 kplchicken thigh, bone-in, skin-on
- 0,5 kuppicane vinegar
- 0,25 kuppicalamansi juice
- 1 kplginger, peeled and grated
- 6 kynsigarlic, minced
- 30 glemongrass, white part, crushed and chopped
- 2 rklbrown sugar
- 2 rklsoy sauce
- 1 tlblack pepper, freshly ground
- 1 tlsalt
annatto oil
- 2 rklannatto seeds
- 0,5 kuppivegetable oil
Välineet
fine-mesh sieve · grill · tongs · large bowl · small saucepan · basting brush
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 5 min
Kokin vinkki: Ensure the lemongrass is well-crushed to release its aroma.
- 2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
Noin 2 min
Kokin vinkki: 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.
Noin 2 t
Kokin vinkki: 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.
Noin 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.
Noin 7 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: 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.
Noin 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.
Noin 20 min
Kokin vinkki: 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.
Annosta kohti
Ravintoarvot
- Kalorit
- 643,3kcal
- Proteiini
- 41,2g
- Hiilihydraatit
- 16g
- Rasva
- 45,7g
- Kuitu
- 2,4g
- Sokeri
- 7g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover Chicken Inasal in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.
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