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Chicken Inasal

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Chicken Inasal is easy to make yet delivers tons of flavor. Marinated in vinegar, calamansi juice, lemongrass, and achiote oil, and grilled to juicy perfection, this Filipino chicken barbecue is a guaranteed crowd pleaser!

I spent the early part of this year in the Philippines, and a good number of my meals in those months was Mang Inasal pecho with unli rice. One of my aunts brought me to the restaurant to try it, and I got forever hooked to their nuot sarap inihaw na manok!

I am now back in Texas with no restaurant branch for thousands of miles to feed my inasal cravings. Sob.

If you’re like me and hankering for some juicy, flavor-packed Filipino BBQ, give this recipe a try. It’s super easy and more budget-friendly to make at home yet just as tasty and delicious!

Chicken Inasal is a popular grilled dish from the Western Visayas region. It derives its distinctive flavor and color from a marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and atsuete oil. Other versions of the recipe also include Sprite or 7-up to add flavor and act as a tenderizer.

The chicken parts are usually skewered in bamboo and then grilled over hot coals to juicy perfection while basting with the oil.

The orange-colored oil is a major component in the flavor profile of this Visayan dish. I use chicken skin and fat, but feel free to swap with vegetable oil to cut down on the cholesterol.

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