What makes this version of this chicken inasal dish more exciting and flavorful? We serve it with atsuete rice and we also mix in a special ingredient: Star margarine!
Chicken Inasal Recipe
Add turmeric to your dishes for extra health benefits!
Ingredients
Chicken Inasal Ingredients
- 1 thumb-sized piece ginger
- 4 tablespoons Garlic chopped
- 1 2-inch piece turmeric (luyang dilaw)
- 6 stalks lemongrass (tanglad) white, fleshy part only
- 2 tablespoons sea salt
- 1/2 teaspoon Achuete Powder (annatto powder)
- 1 1/2 teaspoons black pepper
- 2 tablespoons coconut oil plus extra for brushing
- 1 tablespoon Calamansi Juice
- 3 tablespoons pure vinegar (sukang tuba)
- 4 Chicken (use fillets), bone-in, skinless
Instructions
- Combine ginger, garlic, turmeric, lemongrass, salt, annatto powder, and pepper in a food processor; whiz into a paste.
- Transfer paste to a large bowl. Add coconut oil, calamansi juice, and vinegar; mix well. Marinate chicken in mixture for at least 1 hour in the fridge.
- Heat a grill pan. Brush with coconut oil. Remove excess marinade from chicken to prevent it from burning while cooking. Grill chicken over high heat until grill marks appear. Move to the cooler part of the grill; continue cooking for 8 to 10 minutes until cooked through, turning once or twice.
Tried this recipe?Let us know how it was!
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