CHICKEN INASAL RECIPES
CHICKEN INASAL RECIPE | BON APPÉTIT
Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite. Try the marinade on chicken wings, thighs, or drumsticks also.
Provided by Tom Cunanan
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring lemongrass, garlic, ginger, oil, and achiote seeds to a simmer in a small saucepan over medium heat. Reduce heat and simmer gently, stirring very occasionally, until oil is brick-red and fragrant, 30–45 minutes.
- Do Ahead: Achiote oil can be made 1 week ahead. Let cool; cover and chill.
- Combine lemongrass, garlic, shallot, ginger, vinegar, Sprite, and 1 Tbsp. salt in a large resealable plastic bag. Whisk to dissolve salt. Set chicken legs, skin side down, on a cutting board. Working one at a time, cut a ½"-deep slash along both sides of thigh bone with a paring knife (this lets the marinade penetrate and helps the meat cook more quickly). Add chicken to bag and close, pressing out as much air as possible; turn to coat. Marinate at least 6 hours and up to 12 hours.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off). Remove chicken from marinade and secure each piece with 2 skewers if desired (the skewers will help you maneuver chicken on the grill without tearing the skin). Season lightly with salt. Discard marinade.
- Grill chicken over hottest side of grill, turning occasionally, until deeply browned and charred in spots, about 5 minutes. Move to cooler side of grill and cover. Continue grilling (covered), basting with achiote oil and turning every 5 minutes or so, until skin is burnished and meat is cooked through, 30–40 minutes longer.
CHICKEN INASAL RECIPE | MYRECIPES
I asked my Filipino friends for an authentic recipe for chicken inasal, which basically means, "chicken grilled." The variations are endless, but lemongrass, citrus, and annatto oil are standard for bright flavor and color. Don't skip the vinegar dipping sauce--tartness is a defining flavor of Filipino cuisine. After it's grilled, the chicken needs that acidic spark.
Provided by MyRecipes
Total Time 2 hours 37 minutes
Yield Serves 4 (serving size: 1 chicken thigh, 1 chicken drumstick, and about 2 1/2 tablespoons vinegar dipping sauce)
Number Of Ingredients 23
Steps:
- Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Stir in annatto seeds, and remove from heat. Let stand 15 minutes. Discard annatto seeds, reserving oil in pan.
- Place lemongrass and next 9 ingredients (through garlic) in a blender; process until finely chopped. Pour mixture into large zip-top plastic bag; add annatto oil and chicken pieces. Seal bag, and marinate in refrigerator at least 2 hours or up to 8 hours.
- Preheat grill to high. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 19 to 20 minutes, turning occasionally.
- While chicken cooks, place a small skillet over medium-low heat; add honey and butter, and cook 5 minutes or until butter melts. Baste chicken with honey-butter mixture. Cook chicken 5 minutes or until done, turning and basting frequently with honey-butter mixture.
- Combine cider vinegar and remaining ingredients in small bowl, stirring until sugar and salt dissolve. Serve chicken with sauce.
Nutrition Facts : Calories 458 calories, CarbohydrateContent 18 g, CholesterolContent 189 mg, FatContent 21 g, FiberContent 0.4 g, ProteinContent 46.2 g, SaturatedFatContent 5 g, SodiumContent 531 mg
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I asked my Filipino friends for an authentic recipe for chicken inasal, which basically means, "chicken grilled." The variations are endless, but lemongrass, citrus, and annatto oil are standard for bright flavor and color. Don't skip the vinegar dipping sauce--tartness is a defining flavor of Filipino cuisine. After it's grilled, the chicken needs that acidic spark.
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