Chicken Inasal Recipe (Filipino Marinated, Grilled Chicken)
This barbecue recipe, which is pepper, vinegar, and citrus-infused, will make tender, flavorful chicken inasal (or charcoal-grilled chicken)! This Filipino classic recipe will be a hit at your next party.
Equipment
- Grill (gas or charcoal)
Ingredients
ACHIOTE OIL
- ½ tbsp garlic minced
- ½ c vegetable oil
- ½ tbsp annatto seeds
- ¼ tsp lemongrass minced
- 1 bay leaf
MARINADE
- 3 ½ lb (1.6 kg) chicken legs or thighs or drumsticks
- ¼ c achiote oil
- 1 tbsp lemongrass minced
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 1 tbsp lime juice or calamansi juice
- 1 tbsp salt
- 2 tbsp light brown sugar
- 2 tbsp cane sugar vinegar
- ½ tsp (1 g) pepper
BASTING SAUCE
- 4 tbsp butter
- 1 ½ tbsp achiote oil
- ¼ tsp salt▢ ½ tbsp light brown sugar
- ½ tsp lime juice
DIPPING SAUCE, OPTIONAL
- 2 tbsp cane sugar vinegar
- 2 tbsp soy sauce
- 1 tbsp lime juice or calamansi juice
Instructions
ACHIOTE OIL
- Place the vegetable oil, minced garlic and minced lemongrass in a saucepan on medium heat. Allow them to simmer gently for about one minute, until they start to turn a light brown color around the edges.
- Add the annatto seed and bay leaf. Continue to cook for one minute more or until the seeds are bubbly. Allow the pan to cool on the heat for about an hour.
- Strain the oil, and then transfer it into a glass container such as a mason-jar.
MARINADE
- Use paper towels to dry the chicken. Combine the lemongrass oil, lemongrass ginger, garlic light brown sugar, vinegar, salt and salt in a glass container. Stir the mixture until all of the sugar has been dissolved.
- Place the chicken in the container. Toss the chicken in the container. Place the chicken in a container with an airtight cover and let it marinate for at least one night. To ensure that the chicken is well coated, I shake it in the container about every five hours. To ensure that the chicken is cooked evenly, remove it from the refrigerator for between 30-60 minutes.
BASTING SAUCE
- Combine butter, achiote, lime juice, salt and sugar in a microwave-safe bowl. Microwave for 20 seconds, or until butter is completely melted.
- Mix all ingredients together.
GRILLING
- For approximately 5-10 minutes heat your grill to medium heat. After that, clean the grill.
- Grilling chicken legs takes between 30-40 minutes depending on its thickness or the time taken to cook the chicken. You should not leave your chicken directly on the fire.Note: My grill was too hot, with three flames on high. I turned one off and left two burners on low.
- Place the chicken skin-side up on the lowest heat setting. Close the lid. The internal temperature of the grill should be between 300 and 325 degrees F. For searing, you won't turn the chicken until the last minute.
- For basting, only open the lid once every 10 minutes. Ensure that you also test the internal temperature of your chicken and take out any pieces that reach 160 degrees F in the thickest section.
- TIP If your bird is not cooking, either move it to the top rack (if they have one) OR move it to a lower heat section or turn off the flame.
- After the chicken reaches 160 degrees F, remove them from the grill and turn the heat up to medium. The lid should remain closed for three minutes. The lid should be opened. After that, cook each piece of chicken skin-side down for approximately one to two minutes until it turns a nice brown color.
- Take the meat off the grill and let it rest for a while.
- Mix all ingredients and serve immediately with chicken, steamed rice, or garlic Rice.