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Chicken Inasal
Nb persons: 0
Yield: 2 chicken halves (serves 5)
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| Chicken Inasal By: Jun Jun de Guzman The famous Visayan barbecue is grilled to perfection—right in your own home! Grab a couple of beers or ice-cold soda for a Pinoy-perfect backyard bash. Prep Time 1 hour and 15 minutes, including refrigeration time Cooking Time 25 to 30 minutes | |
| 1/3 cup | local white vinegar |
| 1/2 cup | soda, (7-Up or Sprite) |
| 1 1/2 tablespoons | chopped ginger |
| 2 tablespoons | calamansi juice |
| 2 tablespoons | brown sugar |
| 1 tablespoon | onion powder |
| 1/2 tablespoon | rock salt |
| 1 teaspoon | pepper |
| 1 | whole chicken, cut in half |
| For the annatto oil | |
| 3 tablespoons | corn oil |
| 1/3 cup | annatto seeds |
| 1 teaspoon | salt |
| 1 tablespoon | butter |
| 2 tablespoons | local wine vinegar |
1 In a bowl, mix vinegar, soda, ginger, calamansi juice, brown sugar, onion powder, salt, and pepper.
2 Add the chicken pieces. Rub marinade into chicken; let stand for 1 hour at room temperature before refrigerating. Chill overnight.
3 Make the annatto oil: Warm oil in a saucepan and add annatto seeds. Stir until the seeds release their color and aroma. Pass through a strainer to remove seeds. Return to heat. Add salt, butter, and vinegar; simmer for 2 minutes.
4 When ready, grill and baste marinated chicken with annatto oil for at least 20 minutes.
Grilling tip: Stay safe and grill at least two inches away from your heat source. If flames emerge (due to the oil of the chicken), spray flames with some water.
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