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Chicken Inasal

Chicken Inasal

Forget everything you think you know about grilled chicken. Try the marinade on chicken wings, thighs, or drumsticks, too.

Ingredients

Achiote Oil

  • 2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced
  • 1 2" piece ginger, peeled, thinly sliced
  • ⅓ cup achiote (annatto) seeds

Chicken and Assembly

  • 3 lemongrass stalks, tough outer layers removed, thinly sliced
  • 1 head of garlic, cloves separated, chopped
  • 1 2" piece ginger, peeled, chopped
  • ¾ cup seasoned rice vinegar
  • 1 Tbsp. kosher salt, plus more
  • 4 chicken legs (thigh and drumstick)

Special Equipment

  • Eight 8" metal skewers or soaked wooden chopsticks or bamboo skewers (optional)

Recipe Preparation

Achiote Oil

  • Bring lemongrass, garlic, ginger, oil, and achiote seeds to a simmer in a small saucepan over medium heat. Reduce heat and simmer gently, stirring very occasionally, until oil is brick-red and fragrant, 30–45 minutes.

  • Do Ahead: Achiote oil can be made 1 week ahead. Let cool; cover and chill.

Chicken and Assembly

  • Combine lemongrass, garlic, shallot, ginger, vinegar, Sprite, and 1 Tbsp. salt in a large resealable plastic bag. Whisk to dissolve salt. Set chicken legs, skin side down, on a cutting board. Working one at a time, cut a ½"-deep slash along both sides of thigh bone with a paring knife (this lets the marinade penetrate and helps the meat cook more quickly). Add chicken to bag and close, pressing out as much air as possible; turn to coat. Marinate at least 6 hours and up to 12 hours.

  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off). Remove chicken from marinade and secure each piece with 2 skewers if desired (the skewers will help you maneuver chicken on the grill without tearing the skin). Season lightly with salt. Discard marinade.

  • Grill chicken over hottest side of grill, turning occasionally, until deeply browned and charred in spots, about 5 minutes. Move to cooler side of grill and cover. Continue grilling (covered), basting with achiote oil and turning every 5 minutes or so, until skin is burnished and meat is cooked through, 30–40 minutes longer.

Recipe by Tom Cunanan, Bad Saint, Washington, DCReviews SectionAbsolutely delicious. I substituted turmeric and paprika for the achiote seeds (didn’t have any on hand), but next time I’ll track them down for the real deal. The chicken was juicy and unbelievably flavorful.Hi This recipe is wonderful!! But for the German persons comment, that is not the Achiote oil in the center of the chicken in the picture. That is a pic of chile vinegar that was served with this dish. The Achiote oil is for basting the chicken. It is is the June/July 2019 Bon Appetite magazine. You can find the recipe for it along with the Chicken Inasal and also an amazing watermelon feta salad to serve with the chicken. SOOOO DELISH!!!!Foodie1964Albany, NY10/02/19As a German, I have never tasted Filipino food, so I was skeptical when I tried it.Glad I did because this was quite delicious. Very flavorful.The picture shows the achiote oil at the center of the serving plate, but the recipe doesn't say that you should use it as a sauce for the chicken. I drizzled some of the oil on the chicken and the roasted potatoes I made with it and it made a big difference.I will definitely do this again and again and again. I'm thinking of roast chicken next time.

Chicken Inasal

The Chicken Inasal or Chicken Barbecue is the most popular dish of the Ilonggos. It is considered to be one of the oldest and most simple dishes. The Chicken Inasal is everywhere. From the small barbecue stand around the corner to the big city restaurants, it is surely a favorite of the Filipinos.

Chicken Inasal Recipe

Ingredients:

  • 2 tablespoons grated ginger
  • 2 tablespoons garlic- minced
  • 3/4 cup lemon grass-chopped
  • 1 cup coconut vinegar
  • 1/2 cup lemon juice or calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar or 2 tablespoons honey
  • 1 cup lemon soda or Sprite/7-Up
  • 1/2 tablespoon freshly ground black pepper

Basting Sauce:

  • 3 tablespoons annatto oil (atsuete oil)
  • 1/2 cup melted butter or margarine
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice or calamansi juice

Cooking Procedure:

  1. In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
  2. Mix well then add the chicken. Place chicken in chiller and marinate for 1 to 3 hours.
  3. In a bowl, combine butter or margarine, annatto oil, salt, and lemon juice. Stir and set aside.
  4. Cook the chicken over hot charcoal grill while basting generous amount of the margarine mixture.
  5. Serve hot with steamed or Java rice, sinamak, soy sauce with calamansi, and red chili peppers.

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.


Recipe Summary

  • 2 tablespoons canola oil
  • 1 ½ teaspoons annatto seeds
  • ⅔ cup chopped peeled fresh lemongrass
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 3 tablespoons cider vinegar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon chopped peeled fresh ginger
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 garlic cloves
  • 4 chicken drumsticks (about 1 1/4 pounds), skinned
  • 4 chicken thighs (about 1 1/4 pounds), skinned
  • Cooking spray
  • 2 tablespoons honey
  • 1 tablespoon butter
  • ½ cup cider vinegar
  • ¼ cup finely chopped red onion
  • 2 teaspoons sugar
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon salt
  • 3 garlic cloves, chopped

Heat a small skillet over medium-high heat. Add oil to pan swirl to coat. Stir in annatto seeds, and remove from heat. Let stand 15 minutes. Discard annatto seeds, reserving oil in pan.

Place lemongrass and next 9 ingredients (through garlic) in a blender process until finely chopped. Pour mixture into large zip-top plastic bag add annatto oil and chicken pieces. Seal bag, and marinate in refrigerator at least 2 hours or up to 8 hours.

Preheat grill to high. Remove chicken from bag discard marinade. Place chicken on grill rack coated with cooking spray grill 19 to 20 minutes, turning occasionally.

While chicken cooks, place a small skillet over medium-low heat add honey and butter, and cook 5 minutes or until butter melts. Baste chicken with honey-butter mixture. Cook chicken 5 minutes or until done, turning and basting frequently with honey-butter mixture.

Combine cider vinegar and remaining ingredients in small bowl, stirring until sugar and salt dissolve. Serve chicken with sauce.


Chicken Inasal

The Chicken Inasal or Chicken Barbecue is the most famous dish of the Ilonggos. It is considered to be one of the oldest and most easy dishes to cook. The Chicken Inasal is everywhere. From the small barbecue stand across the street to the huge metropolis restaurants, it is really a favourite of the Filipinos.

Chicken Inasal Recipe

Ingredients:

  • 2 tablespoons grated ginger
  • 2 tablespoons garlic- minced
  • 3/4 cup lemon grass-chopped
  • 1 cup coconut vinegar
  • 1/2 cup lemon juice or calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar or 2 tablespoons honey
  • 1 cup lemon soda or Sprite/7-Up
  • 1/2 tablespoon freshly ground black pepper

Basting Sauce:

  • 3 tablespoons annatto oil (atsuete oil)
  • 1/2 cup melted butter or margarine
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice or calamansi juice

Cooking Procedure:

  1. In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
  2. Mix well then add the chicken. Place chicken in chiller and marinate for 1 to 3 hours.
  3. In a bowl, combine butter or margarine, annatto oil, salt, and lemon juice. Stir and set aside.
  4. Cook the chicken over hot charcoal grill while basting generous amount of the margarine mixture.
  5. Serve hot with steamed or Java rice, sinamak, soy sauce with calamansi, and red chili peppers.

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.


Filipino Chicken Inasal

In a small bowl, mix the coconut vinegar with the garlic and chiles. Cover and set aside.

In a large bowl, whisk the coconut vinegar with two-thirds of the grated garlic, the lemongrass, lime juice, brown sugar and ginger. Put each quartered chicken in a large resealable plastic bag. Add the marinade and seal the bags. Refrigerate for 4 to 6 hours.

Meanwhile, in a spice grinder or mortar, crush the annatto seeds to a fine powder. In a small saucepan, melt the butter with the annatto powder over very low heat and cook until fragrant and deep red, 25 to 30 minutes. Remove the saucepan from the heat and stir in 1 teaspoon each of salt and pepper along with the remaining grated garlic.

Preheat the oven to 425°. Heat a grill pan over moderately high heat. Scrape the marinade off the chicken reserve the marinade. Transfer the chicken to a plate and season with salt and pepper. Grill the chicken in batches over moderately high heat, basting twice with the marinade, until lightly browned on all sides, 10 minutes.

Transfer the chicken to a rimmed baking sheet and baste with the annatto butter. Roast, basting once more with the annatto butter, until an instant-read thermometer inserted into the thickest part registers 165°, about 12 minutes for the breasts and 15 minutes for the legs. Transfer to a platter and serve with steamed rice, lime wedges and the coconut vinegar dipping sauce.


Bacolod City’s Chicken Inasal Recipe

Why did Mang Inasal become a big hit? Easy! Chicken inasal. That grilled chicken dish. Discover how to have your own Bacolod chicken inasal, without spending for a restaurant or fastfood or a trip to Bacolod in this easy­to­follow recipe.

Bacolod City’s chicken inasal. There goes a history. Originating from our very own Visayas region, this roast chicken dish is one of the most craved for by Filipinos. In Bacolod City where the dish is so popular, vendors selling chicken on skewers can be found almost in every corner of the street.

The dish is a simple grilled recipe. Marinating the meat is the first step, followed by grilling. When marinating, do not make it overnight. Just make it 30 minutes. Know why below. Simple as it seems, the marinade and the sauce make the difference on this greatly sought chicken inasal.

Cooking tips. You can remove the chicken skin for a less burnt chicken. Whole chicken can also be used. If you are not it the mood of grilling, you can also try roasting in the oven. Also, make sure to give a generous basting of the margarine/butter mixture.


Tips

  • Wash your chicken correctly to remove the oiliness and dirt.
  • Trim some of the excess skin to lessen the fats and oil you have in your chicken.
  • Make sure that, before you marinade these ingredients, you make a hole in some parts of it so that it can absorb the flavor inside.
  • Put enough soy sauce and seasonings to avoid too much saltiness on your mixture in making the marinating mix. Plus, do not put oil into it because oil can burn your ingredients quickly.
  • Overnight marinating can provide an outstanding result, as always. The chicken can absorb all the flavors that you put in your marinating mix. That is why, when you grill it, it can give a savory effect.
  • If you want some heat, you can add hot pepper, but make sure you put it enough to avoid problems.
  • If you also want extra flavor, putting bell pepper may work well too. Crushed garlic also gives an outstanding taste.

CHICKEN INASAL RECIPE || SECRET INGREDIENTS OF CHICKEN INASAL || Jims Cooking

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Chicken Inasal (Oven Roasted or Grilled)

This is seriously the easiest and tastiest chicken inasal recipe! Chicken Inasal is the Philippines’ famous barbecue or grilled chicken. The marinade made from vinegar, lemon and sprite permeate the entire chicken making it both tender and tasty. The basting sauce not only adds vibrant color to the meat but also a lot of flavors that you’ll want to eat all of the chicken skin that gets so crisp and delicious! This can be roasted in the oven or grilled.

Before hubby met me, he only ate chicken and beef when it came to meat products. He didn’t like eating fish or pork for that matter. Thankfully, after being married for nearly 17 years his tastebuds have improved some and now he eats seafood and pork, no problem – I call that a success! So, what’s my point and what does it have to do with a yummy chicken recipe?

When he first came to the Philippines, he was worried that he may not be able to eat that much being unfamiliar with our food culture. Yes, he may find a lot of chicken and beef dishes there, but what if they’re not to his taste(s)? To ease him into our food, we didn’t give him anything too exotic right away. I knew he loved chicken so I started introducing to him dishes made with it.

Chicken adobo, being our Philippine national dish, he had to try it first and I was glad he enjoyed it. To this day, when we go to a Filipino restaurant, adobo is always included in the order.

Honestly, I don’t know anyone who doesn’t like our chicken adobo! Then after that, he probably had some chicken afritada, even Jollibee’s chicken joy (incidentally, there’s now a branch of Jollibee in Manhattan right across the New York Times building!) and his favorite fried chicken of all time Max’s Restaurant’s Sarap to the Bones fried chicken!

We actually went to Max’s restaurant for my birthday this year. It was in March and the quarantine just started that day so we were not allowed to eat in but had to eat our fried chicken in the car.

Still, it was a fun and definitely a memorable birthday (celebrated inside the car!)!

But there was one Filipino chicken dish he could never forget and totally loves. Every time we go back to the Philippines, he’d request me to bring him to Bacolod Chicken Inasal Restaurant in Makati. It’s essentially the most famous Filipino chicken barbecue or grilled chicken that originated from the central Philippines and is now hugely popular all over the country.

How can it not be so popular? One bite of this tasty, juicy chicken and you’re hooked, just like my hubby and me! And it’s quite an eye-catching food with that deep and bright yellow-orange hue!

Look at this yummy grilled version below!

I thought that I would only be able to enjoy Chicken Inasal while vacationing in the Philippines and not when I’m back in the US. But thankfully, a very dear and sweet friend of mine, who hailed from Bacolod City kindly shared with me her favorite recipe of Chicken Inasal – an authentic and delicious recipe straight from the place where this chicken dish was first invented! Wow!

However, I had to tweak the recipe a little because I couldn’t find the local lime we use for this in the Philippines called calamansi – it’s smaller than key lime but wow, it’s so high in taste and tanginess in the citrus scale if there was one!

I subbed with lemons and I think I still captured the essence of this lemony chicken. But, believe you me, the secret to this chicken’s tenderness and juicy-ness is not even the local calamansi lime but the very exotic ingredient called “SPRITE!” (or any lemon-lime soda for that matter!).

It’s pretty common in the Philippines to use 7 UP or Sprite for grilling as not only does it add sweetness to the meat but it tenderizes the meat!

Traditionally, chicken legs, quarters or breasts pieces are used for the recipe but I experimented with a spatchcock chicken and it worked perfectly too, as you can see. In the Philippines, Inasal. is always grilled but I thought I would try it first in the oven? It was still so cold to grill outside when I made my first attempt at Chicken Inasal so I tried oven roasting it first. And it worked so yummy and it was crazy easy as well – no need to constantly check if the chicken in the grill is already done and no fear I may not be able to cook it properly. It was roasted perfectly after 45 minutes at a 400 degree F oven.

I say it’s easy to make because all you need to do is simply marinade the meat for at least about 3-4 hours, then roast in the oven! The ingredients are not even hard to find at all. The annatto seeds (which you use to get the annatto oil for color), I simply replaced with annatto powder which you can find in any Mexican or Asian store – not a crazy exotic ingredient at all! The rest are common and easy to find ingredients that may be in your pantry already! Just don’t forget the Sprite or 7 UP, whichever is your preference – that’s very important.

As you can see the chicken is truly yummy, juicy, and just packed with a lot of flavors. So next time you are looking for a new chicken recipe for oven roasting or grilling for summer – you got to try this!


Bacolod Chicken Inasal

Bacolod City’s Chicken Inasal is a popular dish from the City of Smiles. It is not marinated or prepared like the usual chicken barbecue found in the rest of the country.

The marinate does not make use of soy sauce and consists of other ingredients to create a unique flavor found only in this part of the Philippines. There are different variations to this dish’s preparation.

Bacolod Chicken Inasal Recipe

Ingredients:

  • 1 kilo chicken breast and wings preferred
  • 4 stalks lemon grass cut into short, thin strips
  • 1 lemon juice extracted
  • 1 lime juice extracted
  • 4 cloves garlic crushed
  • 2 tablespoons 7-Up or Sprite soda
  • ground black pepper
  • 1/4 cup annatto seeds
  • 2 tablespoons butter
  • chili pepper flakes (optional)
  • skewers for grilling (or barbeque stick)
  • salt to taste
  • cooking oil

Cooking Procedures

  1. In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
  2. Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  3. Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
  4. Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.


Watch the video: HOME MADE MANG INASAL RECIPE. FILIPINO BBQ (November 2021).