As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Grilled Chicken From the Philippines
Chicken inasal is a wonderfully unique and flavorful barbecued chicken dish that is marinated in vinegar and lemongrass, and then basted with annatto oil. The dish originated in the city of Bacolod, which is the capital of the Filipino province of Negros Occidental. Inasal is the Ilonggo word for chargrilled (Ilonggo originally referred to the dialect spoken in Iloilo City. But, it is spoken in Negros Occidental also. In fact, ILonggo is the predominant dialect spoken in Negros Occidental).
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- 2 pounds chicken thighs
- 3 stalks lemongrass, cut into 1-inch pieces
- 6 cloves garlic, crushed
- 1 thumb ginger, peeled and minced
- 1 cup white vinegar
- 1 teaspoon lemon juice
- 1 1/2 tablespoons sea salt
- 1/4 cup annatto oil (aka achiote or achuete), for basting
- Combine the chicken and all the ingredients (except the annatto oil) in a bowl.
- Cover the bowl with plastic wrap and refrigerate overnight.
- Grill the chicken for about 20 minutes, basting often with the annatto oil. Turn the chicken halfway through the cooking time. The chicken is done when a meat thermometer shows an internal temperature of 165 F degrees.
- You can cut up the chicken into smaller pieces and slide them onto bamboo or steel skewers, similar to Thai chicken satay.
- Feel free to add your own favorite spices and seasonings to this recipe.
- Traditionally, you would make your own annato oil by combining vegetable oil, annato seeds, garlic, lemongrass and ginger. But for this recipe, I took a shortcut by using a store-bought annato oil.
- For a sweet-savory chicken inasal, you can add sugar or Sprite or 7-Up to the marinade.