Chicken Inasal

The famous Visayan barbecue is grilled to perfection—right in your own home! Grab a couple of beers or ice-cold soda for a Pinoy-perfect backyard bash.

Yield 2 chicken halves (serves 5)  Prep Time 1 hour and 15 minutes, including refrigeration time  Cooking Time 25 to  30 minutes

1/3 cup local white vinegar
1/2 cup soda (7-Up or Sprite)
1 1/2 tablespoons chopped ginger
2 tablespoons calamansi juice
2 tablespoons brown sugar
1 tablespoon onion powder
1/2 tablespoon rock salt
1 teaspoon pepper
1 whole chicken, cut in half

For the annatto oil
3 tablespoons corn oil
1/3 cup annatto seeds
1 teaspoon salt
1 tablespoon butter
2 tablespoons local wine vinegar

1  In a bowl, mix vinegar, soda, ginger, calamansi juice, brown sugar, onion powder, salt, and pepper.

2  Add the chicken pieces. Rub marinade into chicken; let stand for 1 hour at room temperature before refrigerating. Chill  overnight.

3  Make the annatto oil: Warm oil in a saucepan and add annatto seeds. Stir until the seeds release their color and aroma. Pass through a strainer to remove seeds. Return to heat. Add salt, butter, and vinegar; simmer for 2 minutes.

4  When ready, grill and baste marinated chicken with annatto oil for at least 20 minutes.

Grilling tip  Stay safe and grill at least two inches away from your heat source. If flames emerge (due to the oil of the chicken), spray flames with some water.

Photography by At Maculangan | Styling and Text by Elaine P. Lim | Props from Rustan’s Department Store

• vanette colmenares Mar 15 2010 @ 03:47am Report Abuse

     

  Visayan Chicken Inasal would go well with a puso (hanging rice) for a more picturesque look. It makes it look more authentic. That's just a suggestion. And a pinakurat (tanduay) bottle is native looking than a flask with sili...pastilan! it's just the bisaya in me coming out...backyard dish gud na! hehe!