Chicken Inasal Recipe

This Chicken Inasal recipe brings the vibrant flavors of the Philippines to your kitchen. Juicy, marinated chicken is grilled to perfection, creating a smoky, tangy dish that’s perfect for any occasion. Serve it with rice and a side of atchara for a complete meal.

Description

Chicken Inasal recipe is a traditional Filipino dish that originated from the province of Negros Occidental. Known for its bold flavors and aromatic marinade, this grilled chicken dish showcases the culinary heritage of the Philippines. The key to a perfect Chicken Inasal lies in its marinade, which combines ingredients like vinegar, calamansi juice, and lemongrass, giving the chicken its signature tang and fragrance.

Inasal means “grilled” in the Hiligaynon language, and it’s typically made with chicken marinated in a blend of spices and herbs. This recipe will guide you through creating a restaurant quality Chicken Inasal right in your own home, allowing you to impress family and friends with your cooking skills.

The marinade consists of a mix of vinegar, soy sauce, garlic, and other spices, which tenderizes the chicken while infusing it with flavor. After marinating, the chicken is skewered and grilled over hot coals, resulting in a smoky aroma that fills the air. The grilling process not only adds depth to the dish but also creates those beautiful char marks that enhance the visual appeal.

Once grilled, Chicken Inasal is typically served with a side of steamed rice and a refreshing atchara (pickled papaya), which balances the rich flavors of the chicken. For an authentic experience, you can even serve it with a dipping sauce made from vinegar, soy sauce, and chili for an extra kick.

This Chicken Inasal recipe is not just a meal; it’s an experience. The vibrant colors of the marinade, the enticing aroma of grilled chicken, and the satisfying crunch of atchara make it a feast for the senses. Whether you’re hosting a summer barbecue or simply craving a taste of the Philippines, this recipe will deliver.

In addition to being delicious, Chicken Inasal is also versatile. You can use different cuts of chicken, such as thighs or drumsticks, depending on your preference. This dish is perfect for gatherings, family dinners, or even a cozy weeknight meal.

If you’re looking to spice up your culinary repertoire and introduce your loved ones to the rich flavors of Filipino cuisine, this Chicken Inasal recipe is a must try. Enjoy the process of marinating, grilling, and savoring this delightful dish that embodies the essence of Filipino cooking.

Ingredients

4 pieces of chicken thighs (bone in, skin on recommended)
½ cup vinegar (preferably cane vinegar)
¼ cup soy sauce
1 tablespoon calamansi juice (or lemon juice)
1 head garlic, minced
1 teaspoon ginger, minced
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 stalks lemongrass, finely chopped
2 tablespoons vegetable oil
Optional: banana leaves for grilling

Instructions

Prepare the Marinade: In a bowl, combine vinegar, soy sauce, calamansi juice, minced garlic, minced ginger, sugar, salt, black pepper, and chopped lemongrass. Mix well.
Marinate the Chicken: Place the chicken thighs in a ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Preheat the Grill: Preheat your grill to medium high heat. If using banana leaves, line the grill with them to add flavor and prevent sticking.
Grill the Chicken: Remove the chicken from the marinade (discard marinade) and brush with vegetable oil. Grill the chicken for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Baste with leftover marinade during grilling for extra flavor.
Serve: Let the chicken rest for a few minutes before serving. Serve with steamed rice and atchara on the side.

Notes

For extra flavor, marinate the chicken overnight.
Adjust the marinade ingredients according to your taste preference, adding more sugar for sweetness or more vinegar for tanginess.
If you don’t have calamansi, lemon or lime juice can be used as a substitute.