Main Course

Chicken Inasal

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

Een origineel recept van Forkin

Totale tijd: 2 uur 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 643 kcal

Allergeneninformatie: kan gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

marinade

4 stchicken thigh, bone-in, skin-on
0,5 kopjecane vinegar
0,25 kopjecalamansi juice
1 stginger, peeled and grated
6 teentjegarlic, minced
30 glemongrass, white part, crushed and chopped
2 elbrown sugar
2 elsoy sauce
1 tlblack pepper, freshly ground
1 tlsalt

annatto oil

2 elannatto seeds
0,5 kopjevegetable oil

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: Ensure the lemongrass is well-crushed to release its aroma.
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 2 uur
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 20 min
Tip van de kok: 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 portie

Voedingswaarden

67%Score

Calorieën: 643,3kcal
Eiwit: 41,2g
Koolhydraten: 16g
Vet: 45,7g
Vezels: 2,4g
Suiker: 7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

Reheat in a microwave or oven until warmed through.