The Philippines have a lot of ways of grilling their chicken from simple char grilled chicken, lechon manok to the sweet barbecue style you see in restaurants like Aristocrats but during the late 90’s a new way of preparing grilled chicken become popular in Manila and it’s called the Chicken Inasal. This dish is a chargrilled chicken dish marinated in coconut vinegar with garlic, lemongrass and ginger. Cooking this dish calls for constant basting of lemon butter sauce with annatto which gives it a unique flavour and colour.
When I see this chicken dish it reminds me of one of my close friends who have an Inasal restaurant in Mindanao, I loved their recipe and I always had requested for this when I had dinner at their place that is why during my wedding he said that this would be his gift to me, Chicken Inasal quarter chickens for all of the 500 guests (that’s 125 chickens) in addition to the good set of menu that we already had, I initially thought he was joking until the day I got married and saw them unload the chicken. A really good way to char grill your chicken as long as you have the patience, its flavourful and tender thanks to the butter that keeps it moist while cooking.
- 4 chicken thighs with legs
- ½ thumb sized ginger, peeled
- 6 cloves garlic, peeled
- 4 stalks lemongrass, white part
- 1½ cups coconut vinegar
- ½ cup lemon juice
- ¼ cup fish sauce
- 3 tbsp brown sugar
- 1 tsp baking soda
- freshly ground black pepper
- 2 tsp annatto powder
- ½ cup butter
- juice from 2 lemons
- ½ tsp salt
- In a food processor mix all marinade ingredients except for the baking soda.
- Pierce chicken pieces with fork then place in an airtight container. Pour over the marinade and the baking soda in the chicken while massaging the meat. Cover container then marinate for at least 6 hours.
- In a sauce pan mix together all basting ingredients and simmer in low heat for 2 minutes. Set aside.
- Prepare a charcoal grill then cook chicken while occasionally basting it with the butter sauce until cooked.