​ Chicken Inasal 

​INGREDIENTS:
  • Chicken cuts
  • 1/4 cup vinegar
  • 1 tsp black peppercorns, crushed
  • 1/2 tbsp salt
  • 6 cloves garlic, minced
  • 1 tsp lemon juice or calamansi juice
  • 1 tsp ginger, chopped
  • 1 stalk lemongrass, chopped (optional)​
For annatto oil to be used for basting:
  • 6 tbsp olive oil or vegetable oil
  • 2 tsp annatto (atsuete) powder 
  • 3 cloves garlic, minced​
​

​HOW TO PREPARE CHICKEN INASAL:
  • Combine garlic, ginger, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 
  • Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook. ​
Prepare the Annatto Oil: 
  • Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 
  • In the same pan,  heat annatto oil and saute minced garlic until lightly browned. 
Grilling:
  • Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
  • Serve with rice. Enjoy!  
Dipping Sauce:
  • Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.


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