Have you ever found yourself craving the perfect chicken inasal recipe? This beloved Filipino dish is known for its smoky flavors and succulent chicken, yet many home cooks find it daunting to recreate. In this guide, we’ll break it down into 7 easy steps, ensuring you can achieve those juicy, mouthwatering results right in your own kitchen.
Ingredients List
Before diving into the cooking process, let’s prepare our ingredients. Here’s what you’ll need to create a delicious chicken inasal:
- Chicken: 1 kg (whole chicken or parts)
- Soy Sauce: ½ cup
- Calamansi Juice: ½ cup (or lemon juice as a substitute)
- Garlic: 6 cloves, minced
- Ginger: 2 tablespoons, grated
- Lemongrass: 1 stalk, finely chopped (or use lemon zest)
- Salt: 1 tablespoon
- Black Pepper: 1 teaspoon
- Sugar: 1 tablespoon (optional, for balance)
- Annatto Oil: 2 tablespoons (for color; substitute with paprika if unavailable)
- Vinegar: ¼ cup (preferably cane vinegar)
- Bay Leaves: 2 pieces
- Butter: 1 tablespoon (for basting)
Timing
Preparation, cooking, and total time for this recipe will take approximately 90 minutes, which is 20% less time than the average complex marinade and grilling recipes. Here’s a quick breakdown:
- Prep Time: 30 minutes (includes marinating)
- Cook Time: 60 minutes
Step 1: Marinate the Chicken
Combine soy sauce, calamansi juice, minced garlic, grated ginger, lemongrass, salt, black pepper, sugar, and bay leaves in a bowl. Add your chicken, making sure it’s well-coated. Let it marinate for at least 30 minutes—or up to overnight for maximum flavor.
Step 2: Prepare the Grill
While your chicken is marinating, prepare your grill. If using charcoal, let the coals burn until they are covered with white ash. For a gas grill, heat it on medium-high. A good temperature to aim for is around 375°F (190°C) for perfect cooking.
Step 3: Create Annatto Oil
In a small pan, heat the annatto oil ingredient. If using uncolored oil, infuse it with annatto seeds or 1 teaspoon of paprika over low heat until it turns a vibrant reddish hue. This will give your chicken its special color and a hint of spice.
Step 4: Grill the Chicken
Remove the chicken from the marinade, but reserve the leftover marinade for basting. Place the chicken on the grill skin-side down for 15 minutes. Then, flip it over and baste with the reserved marinade every 5-10 minutes while cooking for another 30-40 minutes, or until the internal temperature reaches 165°F (75°C).
Step 5: Baste with Butter
For that extra juicy finish, during the last 5-10 minutes of grilling, baste the chicken with melted butter. It’ll add richness and depth to the flavor.
Step 6: Check for Doneness
Ensure the chicken is fully cooked by checking the juices run clear (not pink). If you’re using a meat thermometer, the internal temperature should reach 165°F (75°C).
Step 7: Let Rest & Serve
Once cooked, let the chicken rest for 10 minutes to allow the juices to redistribute. Then, cut into portions and serve with rice, pickled vegetables, and a dipping sauce made from leftover marinade.
Nutritional Information
With this chicken inasal recipe, you’re not just indulging in flavors; you’re fueling your body too. Here’s the nutritional breakdown for a serving (approx. 150g) of grilled chicken inasal:
- Calories: 290
- Protein: 30g
- Fat: 16g
- Carbohydrates: 5g
- Fiber: 0g
Healthier Alternatives for the Recipe
You can make this chicken inasal recipe healthier by:
- Using skinless chicken pieces to reduce fat content.
- Omitting sugar or substituting with honey or a sugar substitute.
- Incorporating more spices and herbs instead of salt for flavoring.
Serving Suggestions
Serve your chicken inasal with steamed jasmine rice and a side of grilled corn or a fresh Filipino-style salad (like ensalada). For those who enjoy dips, serve with a tangy vinegar sauce or soy sauce with chopped chilies for an extra kick.
Common Mistakes to Avoid
- Skipping the Marinade: Letting the chicken marinate is crucial for flavor. Don’t rush this step!
- Using High Heat Initially: Ensuring the grill is at the right temperature will avoid burning the chicken.
- Overbasting: While basting is essential, too much can lead to sogginess. A light touch is all you need.
Storing Tips for the Recipe
After enjoying your delicious chicken inasal, store any leftovers in an airtight container in the refrigerator for up to 3 days. To retain moisture, consider reheating in the oven wrapped in foil.
Conclusion
In just seven easy steps, you can master this chicken inasal recipe, indulging in juicy, smoky flavors that embody Filipino cuisine. We invite you to recreate this delightful dish, share your experience, and explore more recipes on our blog!
FAQs
Q: Can I use a different type of meat?
A: Absolutely! This marinade works well with pork and beef. Adjust cooking times accordingly.
Q: What can I use if calamansi isn’t available?
A: Lemon or lime juice can work as a substitute, though it may slightly alter the flavor profile.
Q: How can I make it less salty?
A: Opt for low-sodium soy sauce and feel free to reduce the amount used in the marinade.
Q: Can I freeze the leftovers?
A: Yes, chicken inasal can be frozen for up to 3 months. Just ensure it’s stored in a freezer-safe container.
Now that you’ve got the golden recipe for chicken inasal, fire up your grill and bring those heavenly Filipino aromas into your kitchen! Happy cooking!
