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Chicken Inasal

Olive
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Ingredients
  

  • 1 WHOLE CHICKEN QUARTERED OR CHICKEN PARTS ( I USED ABOUT A KILO)
  • 6 CLOVES GARLIC PEELED AND CRUSHED
  • 1 TSP BLACK PEPPERCORNS CRUSHED
  • 60 ML CALAMANSI JUICE ABOUT 10 PCS CALAMANSI; I THINK LIME IS THE NEXT BEST THING TO USE IF CALAMANSI IS NOT AVAILABLE IN YOUR PLACE
  • 2 BULBS LEMONGRASS FINELY CHOPPED ( OPTIONAL, THIS IS MAINLY FOR THE AROMA; FIRST TIME I MADE THIS I USED LEEKS, TASTES JUST AS DELICIOUS IN MY OP)
  • 1/4 CUP 60ML COCONUT VINEGAR (SUKANG PUTI)
  • 1 TBSP SALT
  • FOR BASTING:
  • 6 CLOVES GARLIC POUNDED AND MINCED
  • 1/4 CUP ANNATTO OIL *
  • SKEWERS OR BARBECUE STICKS OPTIONAL

Instructions
 

  • *TO MAKE ANNATO (ATSUETE) OIL, USE RATIO OF 1:2 ( ANNATO SEEDS TO COOKING OIL). HEAT OIL IN A PAN, ADD ANNATTO SEEDS AND STIR UNTIL THE OIL BECOMES RED ORANGE IN COLOR; TURN OFF HEAT AND SET ASIDE TO COOL. STRAIN OIL AND STORE IN THE FRIDGE.
  • HOW TO MAKE CHICKEN INASAL:
  • IN A BOWL COMBINE GARLIC, CRUSHED PEPPERCORNS, CALAMANSI JUICE, LEMON GRASS, VINEGAR AND SALT. PLACE THE CHICKEN PIECES IN THE MARINADE FOR AT LEAST AN HOUR, OR OVERNIGHT. KEEP IN THE FRIDGE UNTIL READY TO COOK.
  • MAKE THE BASTING SAUCE: HEAT ANNATTO OIL IN A PAN AND SAUTE MINCED GARLIC UNTIL LIGHTLY BROWNED.
  • CHICKEN INASAL IS COOKED OVER LOW HEAT PREFERABLY OVER HOT COALS BUT I COOKED MINE ON A STOVETOP GRILL, IT’S JUST MORE CONVENIENT AND FASTER FOR ME TO DO SO. GRILL CHICKEN SKIN SIDE FIRST, BASTING OCCASIONALLY WITH ANNATTO OIL. THE COOKING TIME IN THE BOOK FOR THE CHICKEN IS ABOUT 7 MINUTES FOR EACH SIDE ( OR BETTER YET, CHECK FOR DONENESS BY POKING THE THICKEST PART OF THE MEAT WITH A KNIFE, IF THE JUICES RUN CLEAR, IT’S FULLY COOKED, BONE IN CHICKEN PARTS TAKE LONGER TIME TO COOK).
  • SERVE WITH DIPPING SAUCE AND GARLIC FRIED RICE
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