Chicken Inasal Recipe

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Joshua Bousel

Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe.

Adapted from Memories of Philippine Kitchens

Recipe Facts

Active: 75 mins
Total: 9 hrs 15 mins
Serves: 4 servings

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Ingredients

For the Achiote Oil

  • 1 cup vegetable oil

  • 1/4 cup achiote seeds

  • 3 whole garlic cloves

  • 1 bay leaf

  • 1 ancho chile crushed, stemmed, and seeded

  • 3 cloves garlic, minced

  • 1 stalk lemongrass, trimmed and finely chopped

  • 3 tablespoons of calamansi juice, or regular lime juice

  • 2 tablespoons red wine vinegar or coconut vinegar

  • 1 tablespoon sugar

  • 2 teaspoons salt

  • 1 teaspoon freshly chopped ginger

  • 1/4 teaspoon freshly ground black pepper

  • 4 chicken leg quarters

Directions

  1. To make the achiote oil: Place vegetable oil, achiote seeds, 3 cloves garlic, bay leaf, and ancho chile in a medium saucepan. Turn heat to medium and warm until bubbles begin to form around achiote seeds. Remove from heat and let mixture to steep for 1 hour. Pour oil through a fine mesh-strainer and let cool completely.

  2. To make the marinade: In a small bowl whisk together 1/4 cup achiote oil (reserve rest for future uses), minced garlic, lemongrass, calamansi or lime juice, vinegar, sugar, salt, ginger, and pepper.

  3. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag and gently toss to evenly coat chicken. Place in refrigerator and let marinate overnight.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove chicken from bag, reserving marinade. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved marinade, until thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.

  5. Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.

Special equipment

Grill

Notes

This Recipe Appears In

Nutrition Facts (per serving)
305 Calories
21g Fat
14g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 305
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 82mg 27%
Sodium 1126mg 49%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 17g
Vitamin C 5mg 24%
Calcium 37mg 3%
Iron 3mg 18%
Potassium 493mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)