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Chicken Inasal
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| Chicken Inasal Ingredients: | |
| 1 kilo | chicken legs with thigh |
| 1/4 cup | kalamansi, lemon juice |
| 1/4 cup | vinegar |
| 2-3 stalk | tanglad, lemon grass, crushed, chopped |
| 2 thumb size ginger, grated | |
| 1 tablespoon | sugar |
| 2 tablespoon | margarine |
| 1/4 cup | atsuete, annatto in oil |
| coarsely ground black pepper | |
| salt | |
Cooking procedure:
Wash chicken, remove any traces of blood and drain. Slit open chicken leg along the length to expose the bones. Marinate with the mixture of ginger, tanglad, lemon juice, vinegar, sugar, black pepper and salt to taste for at least 4 hours or overnight. Remove chicken from the marinade, keep aside. Prepare basting liquid by boiling left over marinade and 1/2 cup of water for 2 to 3 minutes, strain in a sheave and pour solution in a bowl. Add in margarine and annatto in oil while the solution is still hot, mix thoroughly, and keep aside. Grill chicken legs at medium to high heat for 8 to 10 minutes on each side. Baste with the prepared mixture in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with vinegar and chilli or soy sauce with kalamasi and chilli dip.
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