Chicken Inasal (Filipino Barbecue Chicken) Recipe

  • 1 kilo chicken cut into serving size
  • 1 cup vinegar (coconut, cane or cider)
  • 1½ lemon (or 15 kalamnsi) juice (approx.half cup)
  • 1 thumb fresh ginger, peeled
  • 3 gloves garlic
  • 2 stalks lemon grass
  • 2 Tbsp Salt
  • ½ Tbsp ground black pepper
  • ¼ cup brown sugar
  • 3 Tbsp Annato/Achuete oil
  • 5 Tbsp margarine or butter, melted
  • ¼ tsp salt
  • 1 tsp lemon or kalamansi juice
Chicken Inasal (Filipino Barbecue Chicken) Recipe

  1. Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.
  2. Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.
  3. Take out from fridge when ready to cook.
  4. Prepare the basting sauce by simple combining all the ingredients in a bowl. Grill the chicken pieces for about 20 minutes or until well done while basting both sides with the annatto oil.

Source: Foxy Folksy

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