Main Course

Chicken Inasal

Name: Chicken Inasal
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4人分
Cuisine: filipino
Ingredients: 4 個 chicken thigh bone-in, skin-on; 0.5 カップ cane vinegar; 0.25 カップ calamansi juice; 1 個 ginger peeled and grated; 6 片 garlic minced; 30 g lemongrass white part, crushed and chopped; 2 大さじ brown sugar; 2 大さじ soy sauce; 1 小さじ black pepper freshly ground; 2 大さじ annatto seeds; 0.5 カップ vegetable oil; 1 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 2 時間 55 分
人数: 4
難易度: 普通
1人分: 643 kcal

アレルゲン情報： グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

marinade

4 個chicken thigh, bone-in, skin-on
0.5 カップcane vinegar
0.25 カップcalamansi juice
1 個ginger, peeled and grated
6 片garlic, minced
30 glemongrass, white part, crushed and chopped
2 大さじbrown sugar
2 大さじsoy sauce
1 小さじblack pepper, freshly ground
1 小さじsalt

annatto oil

2 大さじannatto seeds
0.5 カップvegetable oil

調理器具

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

作り方

手順

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.
約5 分
調理のヒント： Ensure the lemongrass is well-crushed to release its aroma.
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
約2 分
調理のヒント： 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.
約2 時間
調理のヒント： 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.
約3 分
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.
約7 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
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.
約20 分
調理のヒント： 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.

1人分

栄養情報

67%スコア

カロリー: 643.3kcal
たんぱく質: 41.2g
炭水化物: 16g
脂質: 45.7g
食物繊維: 2.4g
糖類: 7g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

Reheat in a microwave or oven until warmed through.