Chicken Inasal
As a personal favorite, I recommend this for those who's really into roast specialties. Specially in the Philippines, there's this Inasal Food chain that offers a very luscious, mouth watery & budget friendly variation. That each branch are sprouting like mushrooms in every part of the metro.
Recipes:
* Pinoy Chicken Inasal 2 Chickens (free range if available)
* 3/4 cup Filipino vinegar
* 1/4 cup Garlic finely minced
* 2 stalks Lemon grass optional
* Salt
* Annatto oil (see notes below)
* Wooden skewers
* Spiced vinegar
Additional Ingredients Instructions:
* 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
* 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
* 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
* achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
* thick wooden skewers, soaked for 1 hour in water prior to cooking
* Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
Chicken Inasal Cooking Instructions:
* Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
* Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
* Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
* Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
* 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
* 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
* 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
* achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
* thick wooden skewers, soaked for 1 hour in water prior to cooking
* Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
Chicken Inasal Cooking Instructions:
* Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
* Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
* Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
* Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
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