Chicken Inasal

The famous Visayan barbecue is grilled to perfection - right in your own home!


September 2009 | By Jun Jun de Guzman
Chicken Inasal
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2009

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 vinegar1/2 cup soda (7-Up or Sprite)1 1/2 tablespoons chopped ginger2 tablespoons calamansi juice2 tablespoons brown sugar1 tablespoon onion powder1/2 tablespoon rock salt1 teaspoon pepper1 whole chicken, cut in halfFor the annatto oil3 tablespoons corn oil1/3 cup annatto seeds1 teaspoon salt1 tablespoon butter2 tablespoons local wine vinegar1  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.



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