Another succulent, delicious chargrilled chicken for you. Inasal is a tagalog term for chargrilled. Chicken inasal is one of filipino favourites. The idea of grilling for us is not a meal but a lifestyle, we can grill anything and anywhere and ingredients are not complicated, even served with a very simple dipping sauces, well, simple in a sense of let the fresh meat or fish or veg to speak for itself.
Chicken inasal is one of Philippines most celebrated chargrilled dish. It is popular among restaurateur, pop- ups or even in regular night markets all over the country.In fact, there is restaurant chain showcase Inasal, they are known for their succulent chargrilled chicken, unlimited rice, the dipping sauce is as simple as soy sauce, kalamansi ( tiny lil lime) and red bird's eye chillis. Locals, tourist loves it. Best for a massive family Sunday lunch, or just simply work lunch breaks. The signature way of serving Inasal is with a filipino pickled papaya called Achara or Atsara. Recipe for atsara will be shared soon.
Chicken Inasal is very popular to its simple marinade and a very beautiful basting sauce, but I think mostly the basting sauce, it is made of annatto oil or atsuete oil and enriched with melted butter and drizzle of lime juice to balanced the richness of the sauce. See recipe below.
Normally, Filipino marinades are prepared quick and simple, but I discovered when you marinate something it is better to make a paste for more intense flavour. Most cooks will suggest to marinate your meat overnight, But, for me 4-6 hours is perfect, but of course if you are very organised please do so, either way it is delicious and maybe just maybe! this will be the best grilled chicken you will ever make. Hope you will enjoy this recipe as much as I do! Happy Cooking!
Ingredients are mostly available in your local supermarkets, Maybe one or two ingredients available only in an asian supermarket.
What you need to get
Annatto seed - it is peppery, earthy and sweet in nature. It is a colouring agent, It is sometimes called "poor man's saffron" and has been used as natural dye for centuries. This beautiful deep orange pods are cultivated mostly in South America, Philippines, Sri Lanka etc. Available in asian supermarket, or online if preferred.See photo below for reference.
Palm sugar- You can use brown sugar if no access to palm sugar. Available in an asian supermarket.
Cane vinegar - you can use white rice vinegar or palm vinegar. Available in asian an supermarket or online if preferred.
Chicken Inasal
Full Ingredients: Serves 4
For marinade
4 chicken legs
2 stalks lemongrass , white part only
4 clove garlic
2 pcs asian shallots
1 tsp black pepper corn
1 thumb-size ginger
1 lime or lemon
1/4 cup cane vinegar
1/2 cup lime/ lemon soda or 7 Up
1 tbsp palm sugar or brown sugar
2 tsp salt
For basting
1 tbsp annatto oil
1/2 lime juice
3 tbsp melted butter
1 tsp salt
For annatto oil
1/2 kilo chicken skin
2 bay leaves
3 cloves garlic, lightly crushed
Method:
Using a pestle and mortar, pound lemongrass, black peppercorns, ginger, garlic, shallots and salt to make a rough paste.
In a large bowl, combine all marinade ingredients including the paste. Add chicken making sure all of them are coated properly. Marinate for at least 4-6 hours or overnight.
Meanwhile, prepare annatto oil. Wash chicken skin properly and drain water as much as you can. Tip: place washed chicken skin in a large sieve or colander and let it drain for an hour. In a pan, place chicken skin and turn hob on over medium heat, render fat until skin is golden brown or crispy, cover the pan with anti splatter screen to avoid splashes all over the place. Remove skin from the pan, adjust heat to low and add bayleaf and garlic cook for 1 minute, then stir in annatto seeds cook only for 1 minute and remove from heat. Immediately transfer to heat proof bowl and let it steep for an hour, to released intense flavour and deeper colour. Then strain and set aside.
For basting , combine ingredients and set aside.
Now we are ready for the grill, make sure you take out chicken from the fridge at least 1/2 hour before grilling. Grill chicken both sides until fully cooked , basting both sides few times. Chicken internal temperature should be 75°C / 165°F.
Let chicken rest for at least 10 minutes .
Serve with steam rice and soy sauce, lime and chilli dipping sauce. Drizzle rice with some left- over annatto oil. Enjoy!
Note: Place annatto oil in a air tight jar and can be stored in the fridge for maximum 7 days. Annatto oil is beautiful add- on to a dish such as fried rice will share recipe soon, or even just steam rice, just drizzle as much as you like.