CHICKEN INASAL

Chicken Inasal is easy to make yet delivers tons of flavor. Marinated in vinegar, calamansi juice, lemongrass, and achiote oil and grilled to juicy perfection, this Filipino chicken barbecue is a guaranteed crowd-pleaser!

Chicken Inasal is a popular grilled dish from the Western Visayas region. Its distinctive flavor and color are from a marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and atsuete oil. Other versions of the recipe also include Sprite or 7-up to add flavor and act as a tenderizer.The chicken parts are usually skewered in bamboo and then grilled over hot coals to juicy perfection while basting with oil. The orange-colored oil is a major component in the flavor profile of this Visayan dish. I use chicken skin and fat but feel free to swap with vegetable oil to cut down on the cholesterol.

How to make it chicken oil:

1.Place chicken skin, bottoms, and fat in a wide pan over medium heat. Cook, stirring as needed, until they begin to crisp and render fat.

2.Using a slotted spoon, remove the skins from the oil.

3.Add atsuete seeds, crushed garlic, and bay leaf. Cook for a few minutes until the oil is evenly colored.

4.Remove from heat and steep for about one hour to draw out more flavor and color. Strain using a fine-mesh sieve and discard aromatics.

5.If using atsuete powder, stir about one tablespoon until well-dispersed, and strain using a fine-mesh sieve.

Cooking tips:

1.Depending on the size, cut the whole chicken in quarters (two breasts and two leg quarters). For easier handling, skewer the chicken pieces with a bamboo stick.

2.Use a non-reactive bowl or resealable bags to marinate the chicken.

3.Marinate for at least two hours up or overnight for the best results. Do not keep the chicken in the marinade for more than 8 hours lest the vinegar and citrus juice acids denature the proteins and turn the meat mushy.

4.For food safety, divide the atsuete oil and use half for basting and the other half for serving.

5.To check for doneness, insert a thermometer in the thickest part of the chicken without touching the bone. 165 F is the safe internal temperature for both dark and white meat.

How to store the leftovers:

Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to three days or freeze for up to 2 months.

To reheat, wrap in aluminum foil and bake in a 350 F oven for 15 to 20 minutes until heated. Alternatively, arrange chicken pieces on a microwaveable plate, cover them with a damp paper towel, and microwave for about 2 to 3 minutes or until heated.

Ingredients :

2 stalks lemongrass

1 head garlic, just smashed it.

1 thumb-size ginger, peeled and smashed

2 to 3 tbps. cup palm vinegar or normal vinegar that you have at home.

1/4cup calamansi juice or 1 lemon juice

2 to 3 tbps of brown sugar

1 teaspoons salt

2 tablespoon od soy sauce

1 teaspoon pepper

1 kg chicken legs

1 pound chicken skins, bottoms, and/or fat or oil(vegetable oil)

1/4 cup annatto seeds or 1 tsp of annatto powder.

2 garlic cloves, peeled and pounded

Instructions :

1.Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife back of the knife and smashed the lemon grass.

2.In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, soy sauce and pepper. Whisk until well-blended.

3.Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.

4.In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.

5.Lower heat and add annatto seeds, and crushed garlic. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.

6.Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.

7.Lightly grease grill grates and heat over hot coals or if your doing it in the oven arrange the chicken in the baking rack and bake it for 200 degrees for 45 to 50 minutes.

8. Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.

9.Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.

10.Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.