Authentic Inasal Recipe - A Mouthwatering Filipino Grilled Chicken Dish
Introduction:
Inasal, a popular Filipino dish hailing from the province of Bacolod, is a succulent and flavorful grilled chicken mar in a unique blend spices and herbs. It known for its vibrant red-orange color and the aroma it emits while grilled. This recipe aims guide you through the of creating an authentic Inasal dish that will captivate your taste and transport you to the of Bacolod Ingredients:
- 2 (1 kg) chicken leg quarters, skin-on
- 1/2 cup calamansi juice (Philippine lime)
- 1/2 cup lemon juice
- 1/2 cup soy sauce
- 1/4 cup vinegar (preferably cane vinegar)
- 1/4 cup annatto oil (achiote oil)
- 6 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- Bamboo skewers, soaked in water
Instructions:
1. In a large mixing bowl, combine calamansi juice, lemon juice, soy sauce, vinegar, annatto oil, minced garlic, brown sugar, fish sauce, black pepper, and salt. Mix well until the sugar and salt dissolve.
2. Place the chicken leg quarters into the marinade, ensuring they are completely submerged. Cover the bowl or transfer everything into a resealable bag. Allow the chicken to marinate in the refrigerator for at least 4 hours, but preferably overnight. This step ensures that the flavors penetrate the meat thoroughly.
3. Preheat your grill to medium-high heat. If using charcoal, wait until the flames have died down and the coals are glowing orange with a layer of white ash.
4. Remove the chicken from the marinade, allowing any excess liquid to drip off. Reserve the marinade for basting later.
5. Skewer the chicken leg quarters, piercing through the thickest part of the meat, ensuring they are secure and won't fall apart while grilling.
6. Place the chicken on the grill, skin-side down, and cook for approximately 10-12 minutes. Flip the chicken over, baste generously with the reserved marinade, and continue grilling for another 10-12 minutes. Baste the chicken occasionally, making sure to turn it every few minutes to prevent burning.
7. Grill the chicken until the internal temperature reaches 165°F (75°C) or until the juices run clear when the thickest part of the meat is pierced with a fork.
8. Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute.
9. Serve the Inasal while still hot, accompanied by steamed rice and a side of atchara (pickled green papaya) or ensaladang talong (grilled eggplant salad) for a complete and authentic Filipino meal.
Conclusion:
Congratulations! You have successfully prepared a delectable batch of Inasal, the famous Filipino grilled chicken dish. The combination of tangy citrus juices, savory soy sauce, aromatic spices, and succulent chicken creates a harmony of flavors that will leave you craving for more. Enjoy this traditional Filipino delicacy with family and friends, and let the taste of Bacolod come alive in your own kitchen.
We kindly request that you kindly share your experience and kindly provide any comments, opinions, or suggestions upon trying this recipe. Your valuable feedback would be greatly appreciated.
