🍢 Chicken Inasal

Meat · Main ingredient: Chicken · ⏱ 35 min · Serves 5 · ~₱305 · Best for: Dinner, Lunch

Ingredients

• 1 kg Chicken (thighs and legs), cut into serving pieces
• 1 cup Coconut vinegar
• 0.5 cup Calamansi juice
• 10 cloves 1 head garlic, minced
• 2 thumbs Ginger, minced
• 3 stalks Lemongrass, white part pounded and chopped
• 0.25 cup Brown sugar
• 1 tbsp Salt
• 1 tsp Ground black pepper
• 0.5 cup Melted butter
• 4 tbsp Achuete (annatto) oil

Instructions

1. In a bowl, mix vinegar, calamansi juice, garlic, ginger, lemongrass, brown sugar, salt, and pepper to make the marinade.
2. Add chicken pieces, coat well, cover, and marinate in the refrigerator for at least 4 hours or overnight.
3. To make achuete oil, heat oil with 3 tbsp achuete seeds over low heat until color releases, then strain and discard seeds.
4. Preheat grill to medium heat. Remove chicken from marinade, reserving marinade for basting.
5. Grill chicken pieces, turning occasionally and basting with achuete oil and melted butter, for 25-35 minutes until cooked through and lightly charred.
6. Baste the reserved marinade during the last few minutes of grilling for extra flavor.
7. Serve hot with garlic rice, ensaladang atchara, and a soy-calamansi dipping sauce.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.