Chicken Inasal with Dipping Sauce
Chicken Inasal with dipping sauce
Chicken inasal is chargrilled chicken. Inasal is an Illonggo term that means 'chargrilled' or 'roasted meat'.
- 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
- 4 tsp chuete powder (2 tsp for the marinade and 2 for the basting sauce)
- 2 tsp salt
- 1/4 tsp pepper
- 1 tbsp sugar
- 100 grams salted butter
- Oil for brushing the grill
- soy sauce
- cane or palm vinegar
- RoniB’s Kitchen Garlic chilli oil (Extra Hot)
- pinch of salt
- pinch of ground pepper
- pinch of sugar
For the Chicken
Combine all ingredients in a bowl except for the butter. Make sure 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.
While your grill is heating up, combine butter and the remaining 2 tsp of achuete powder. Set aside.
Oil your grill to prevent the chicken from sticking
Take chicken out of the marinade. Discard the marinade
Grill or 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 quantity of soy, vinegar and garlic chilli oil based on your taste.
Buy RoniB’s Kitchen products in this recipe