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
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
cane or palm vinegar
RoniB’s Kitchen Garlic chilli oil
pinch of salt
pinch of ground pepper
pinch of sugar
Heat oil in a wok/pan
Fry the garlic and ginger until soft and fragrantCombine all ingredients in a bowl except for the butter. Make sure the chicken is covered.
Marinade overnight for best results (or at least 12 hours)
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
Oil your grill to prevent the chicken from sticking
Take the chicken out of the marinade
Discard the marinade
Grill/barbecue the chicken, while basting with the butter-achuete basting mixture
Turn your chicken pieces constantly and move around the grill to ensure even cooking
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