Chicken Inasal

 Chicken Inasal

Filipino Chicken Inasal is a popular grilled chicken dish originating from the Visayas region in the Philippines, particularly in the city of Bacolod. It's known for its distinct flavor, which comes from a marinade of vinegar, calamansi (Filipino lime), garlic, ginger, lemongrass, and annatto oil, giving it a tangy and slightly sweet taste.

Traditionally, chicken inasal is grilled over hot coals, which impart a smoky flavor to the chicken.

It's typically served with steamed rice and a dipping sauce made from vinegar, soy sauce, and chili peppers.

The cooking process involves basting the chicken with the marinade while grilling, which helps to keep the meat moist and flavorful. The result is tender, juicy chicken with a slightly charred exterior and a deliciously aromatic flavor profile.

Chicken Inasal is a Filipino-style BBQ chicken flavored with vinegar, citrus juice, lemongrass, and achiote, and grilled to perfection. It's juicy, flavorful, and delicious served with steamed rice.

Do you love roast chicken? Then you are in for a treat! Marinated in ginger, lemongrass, and calamansi juice, the chicken is roasted over fire and basted with annatto oil. Served with rice, soy sauce dip, and sometimes liquid chicken fat, Inasal is definitely one of the Philippines food one shouldn’t miss at all.

Here's a breakdown of the benefits of each ingredient commonly used in Filipino Chicken Inasal:

1. Chicken: Chicken is a good source of lean protein, which is essential for muscle growth and repair. It also contains important nutrients such as niacin and selenium, which support immune function and metabolism.

2. Vinegar: Vinegar is a key ingredient in the marinade for chicken inasal. It not only adds a tangy flavor but also helps to tenderize the meat. Additionally, vinegar contains acetic acid, which may have some health benefits, such as improving digestion and blood sugar control.

3. Calamansi (Filipino lime): Calamansi adds a citrusy flavor to the marinade and helps to balance the acidity of the vinegar. Like other citrus fruits, calamansi is rich in vitamin C, which is important for immune health and collagen production.

4. Garlic: Garlic is used in many Filipino dishes for its strong flavor and potential health benefits. It contains compounds like allicin, which have antioxidant and antimicrobial properties. Garlic may also have benefits for heart health and immune function.

5. Ginger: Ginger adds a spicy, aromatic flavor to the marinade and has been used in traditional medicine for centuries. It contains bioactive compounds such as gingerol, which have anti-inflammatory and antioxidant effects. Ginger may also helpito alleviate nausea and aid digestion.

6. Lemongrass: Lemongrass has a refreshing citrus flavor and is commonly used in Southeast Asian cuisine. It contains essential oils such as citral, which have antimicrobial and anti-inflammatory properties. Lemongrass may also help to relieve digestive issues and reduce stress.

7. Annatto oil: Annatto oil is made from the seeds of the achiote tree and is used to give chicken inasal its signature orange color. While it doesn't contribute significant nutritional benefits, annatto seeds contain antioxidants and have been used in traditional medicine for their anti-inflammatory properties.

Overall, the combination of these ingredients not only creates the delicious flavor of Filipino Chicken Inasal but also provides a variety of potential health benefits.

You will need the following utensils:

1. Grill: A charcoal grill is traditionally used to cook chicken inasal, as it imparts a smoky flavor to the chicken. However, you can also use a gas grill or an indoor grill pan if you prefer.

2. Tongs: Tongs are essential for flipping the chicken pieces on the grill and for basting them with the marinade throughout the cooking process.

3. Basting Brush: A basting brush is used to apply the marinade to the chicken while it's grilling. It helps to keep the chicken moist and adds flavor.

4. Mixing Bowl: You'll need a mixing bowl to combine the ingredients for the marinade, such as vinegar, calamansi juice, garlic, ginger, lemongrass, and annatto oil.

5. Knife and Cutting Board: You'll need a knife and cutting board to prepare the chicken and other ingredients, such as garlic and ginger, for the marinade.

6. Skewers (optional): While not always necessary, some recipes for chicken inasal call for skewering the chicken pieces before grilling them. If you choose to use skewers, make sure they are soaked in water beforehand to prevent them from burning on the grill.

7. Plates and Serving Utensils: Once the chicken inasal is cooked, you'll need plates and serving utensils to portion it out and serve it alongside steamed rice and dipping sauce.

This utensil should cover most of what you need to prepare and serve Filipino chicken in a salad, but feel free to adopt base on your preference and available equipment.

Ingredients:

• 1 whole chicken, cut into pieces
• 1 stalk lemongrass
• 5 - 6 cloves of garlic, medium, peeled and grated
• 1 ginger, thumb-size, peeled and grated
• 1/4 cup of dark soy sauce
• 1/4 cup vinegar
• 1/4 cup calamansi or lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon salt or according to your taste
• 1 or 2 bay leaves
• a pince of pepper
• 1 tablespoon olive oil

Instructions:

1. Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
2. In a large bowl, soy sauce, combine vinegar, calamansi or lemon  juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
3. Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours, or left over-night even better.
4. In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
5. Lower heat and add crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
6. Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
7. Lightly grease grill grates and heat over hot coals. Alternatively, use an electric oven and set into grill mode.
8. Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
9. Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
10. Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil, soy sauce with lemon juice and some hot chilli and steamed rice. Enjoy!