Grilled Chicken Inasal

Ingredients

• 1 whole chicken, cut into serving pieces 1 whole chicken, cut into serving pieces
• 1/2 cup vinegar 1/2 cup vinegar
• 1/4 cup calamansi juice (or lime juice) 1/4 cup calamansi juice (or lime juice)
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, pounded and chopped 2 stalks lemongrass, pounded and chopped
• 2 tablespoons annatto oil 2 tablespoons annatto oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine vinegar, calamansi juice, minced garlic, grated ginger, chopped lemongrass, annatto oil, soy sauce, brown sugar, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the chicken pieces in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is coated evenly. Marinate in the refrigerator for at least 4 hours or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the chicken for about 10-12 minutes per side, or until cooked through and slightly charred. Baste the chicken with the remaining marinade while grilling to keep it moist and flavorful.
5. 5.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
6. 6.
   Serve the Grilled Chicken Inasal with steamed rice and a side of pickled papaya or atchara.

Treat your ingredients with care...

• Lemongrass — Pound the lemongrass stalks with a rolling pin or the back of a knife to release their flavors before chopping.
• Annatto oil — If annatto oil is not available, you can substitute it with turmeric powder mixed with vegetable oil for a similar color and flavor.

Tips & Tricks

• For extra flavor, baste the chicken with the marinade while grilling.
• If using a charcoal grill, add soaked wood chips to the coals for a smoky flavor.
• Serve the Grilled Chicken Inasal with a dipping sauce made from vinegar, soy sauce, and chopped chili for an added kick.
• If you prefer a spicier version, add chopped bird's eye chili to the marinade.
• To achieve a more authentic taste, grill the chicken over charcoal for that smoky flavor.

Serving advice

Serve the Grilled Chicken Inasal with steamed rice, a side of pickled papaya or atchara, and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled chicken pieces on a platter, garnish with fresh herbs such as cilantro or parsley, and drizzle with a little extra marinade for an appetizing presentation.