Chicken Inasal Recipe

Chicken Inasal Recipe
  • 6 pcs. Chicken Wings, Breast or Legs (Medium Sizes)
  • For Marinade:
  • 1 head garlic, macerated
  • 2 tbsps. chopped ginger
  • 1 tbsp. brown sugar
  • ⅓ cup Vinegar ( Coconut Vinegar)
  • 15 pieces calamansi, extract the juice
  • 4 stalks tanglad (lemon grass), julienne
  • salt and coarsely ground pepper
  • Basting Sauce:
  • ½ cup Star Margarine
  • ¼ cup Atsuete oil
  • Salt and Pepper to Taste
  1. In a large bowl, Marinade the Chicken with all the Ingredients including garlic, vinegar, ginger,calamansi juice, a small amount of sugar, tanglad, salt, and pepper.
  2. Rub the marinade on the meat.
  3. Put the Marinated Chicken in a Chiller for 1 hour.
  4. Heat the Pan over medium-heat and put margarine and annatto seeds.
  5. Stir the margarine until it melts and the annatto seeds are well mixed and in orange color.
  6. Turn off heat then add a small amount of salt and pepper to taste.
  7. After marinating the chicken, cut the meat on the part near the bone for easy grilling.
  8. Skewer the Chicken (Optional) and Grill while basting it with the Sauce once in a while.
  9. Serve with Oyster Sauce, Sinamak or Soy Sauce with Kalamansi and Siling Labuyo



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