Chicken Inasal, made famous by Ilonggos, is a dish that has been one of my favorites when I was still in the Philippines, especially the one from Mang Inasal. I saw a recipe of this from my favorite Filipino cooking website and decided to give it a try. And as usual, I change some ingredients to based on the availability of the ingredients and for healthier reasons too.
Recipe Yield: servings for Three to Four
Ingredients:
1 lb. chicken cut into servings or boneless skinless chicken breast
2 cloves garlic, finely minced
1 thumb sized ginger, crashed and finy minced
2-3 tbsp. lemongrass, cropped
2 tbsp. lemon or calamansi juice
1/4 tsp. salt
1 tbsp. sugar-free honey or regular sugar
1 cup lemon lime soda
1/2 tbsp. ground black pepper
1 tsp. annato (achuete) powder
1 tbsp. Olive Oil or Vegetable oil
Procedure:
1. Place the chicken in a zip lock bag. Add ginger, garlic, lemon grass, salt, pepper. Using a separate deep bowl, pour the annato or achuete powder then add vinegar, lemon juice, lemon lime soda and the sugar-free honey or regular sugar. Mix and pour the mixture to the chickens in the zip lock bag. Shake and marinate for at least 1 to 3 hours.
2. Preheat oven to 400 degrees Fahrenheit. Brush the chicken with some Olive oil or vegetable oil and bake for 50 mins. Flip it after 25 mins. or until slightly brown.
* You have the choice to grill or pan-fry the chicken, whichever is easier for you.
3. Place it in a serving platter, garnish as preferred. Serve and enjoy!
This Lannie Armstrong recipe is inspired by the chicken Inasal version of www.panlasangpinoy.com. Feel free to share and use it for your home cooking.
Feedback:
I heard a feedback from a friend, who have tried baking in the oven and grilling it. She said it is so much better when you grill it in char coal cause you get the smokiness taste of it plus it is moist because of the basting process.
If you plan to grill it. I suggest that you multiply the quantity stated above so you can make the most of your grilling time. Use the basting recipe below if Achuete oil or Annato Oil is not Available.
Ingredients for Basting:
1/2 cup butter, melted
1 tbsp. Paprika
salt and pepper to taste (optional)
Procedure:
1. Mix all three ingredients until the mixture is well incorporated. Use a grilling brush to baste the chicken on both sides while grilling.
Recipe Shared by: My former teacher, Ma'am Annaliza Capara-Dion for this feedback and suggestion.
Food for the Soul
It is better to take refuge in the Lord
than to trust in man.
Psalm 118:8, NASV
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