Ingredients

1 kilo chicken (thighs or quarters)

2 pcs emon grass, crushed and sliced

2 pcs garlic cloves, crushed

3 tbsp ginger, minced

1/2 cup cane vinegar

2 tsp salt

1/4 tsp pepper

1 tbsp sugar

Oil for brushing the grill


Basting Sauce

4 tsp achuete seeds (lightly fry in 150ml oil until oil turns orange in colour. Strain and discard seeds)

100 grams salted butter

1 tsp salt


Dipping Sauce

soy sauce

cane or palm vinegar

RoniB’s Kitchen Garlic chilli oil

pinch of salt

pinch of ground pepper

pinch of sugar

How to

  1. Heat oil in a wok/pan

  2. Fry the garlic and ginger until soft and fragrantCombine all ingredients in a bowl except for the butter. Make sure the chicken is covered.

  3. Marinade overnight for best results (or at least 12 hours)

  4. When ready to cook, heat your grill or barbecue. Coal-fired barbecue is better to achieve the smoky flavour but a grill pan works as well

  5. Oil your grill to prevent the chicken from sticking

  6. Take the chicken out of the marinade

  7. Discard the marinade

  8. Grill/barbecue the chicken, while basting with the butter-achuete basting mixture

  9. Turn your chicken pieces constantly and move around the grill to ensure even cooking

Serving suggestion

Serve with rice, atchara, and a dipping sauce.


For the Dipping Sauce

Combine all the dipping sauce ingredients. Adjust the quantity of soy, vinegar, and garlic chilli oil based on your taste.

Chicken Inasal is chargrilled chicken. Inasal is an Ilonggo term that means 'chargrilled' or 'roasted meat'. A great barbecue recipe to add to your repertoire.

Chicken Inasal with dipping sauce

4 servings

45 mins

Main

Chicken

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