Focused recipe
Chicken Inasal
Authentic Filipino grilled chicken marinated in a flavorful blend of calamansi, lemongrass, and ginger, then basted with savory chicken oil for an irresistibly juicy finish. Serve with steamed rice, pickled papaya, and spiced vinegar for the complete experience.
Asian Filipino Southeast Asian Updated 7/12/2010
Ingredients
Measured from the catalog payload.
- 1 chicken quartered
- 1/2 cup chicken oil
- 3 tablespoons margarine
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon lemongrass paste
- 3 tablespoons calamansi
- 3 tablespoons vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup lemon lime soda
- 4 cups water
- 5 cups ice cube
- 1/4 cup salt
- 1 tablespoon sugar
- 5 pieces dried bay leaf
Instructions
7 cooking steps
- Combine all the brine ingredients in a saucepan and bring to a boil. Turn off the heat and stir until the sugar dissolves completely.
- Transfer the hot brine to a large mixing bowl, add the ice cubes, and stir. Let the mixture cool down completely.
- Soak the chicken in the brine solution for 90 minutes. Drain the liquid and set the chicken aside. Note: The brining step is optional. It can help bring flavors inside the chicken and make it moist.
- In a separate mixing bowl, combine all the marinade ingredients. Mix well. Add the chicken and marinate for 3 hours.
- Grill the chicken until the internal temperature reaches 165F. Baste it with the marinade for the first few minutes of grilling, and finish it by brushing with a combination of chicken oil and margarine all over.
- Remove the grilled chicken from the grill and let it rest for 5 minutes before serving.
- Serve with rice, pickled papaya, and a dipping sauce of sinamak (spiced vinegar). Share and enjoy!
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Chicken comfort food, grilled, marinated, Savory Public recipe Revision 1