Chicken Inasal - Filipino Grilled Chicken

From the island of Negros, and particularly the city of Bacolod, comes this grilled chicken that has made Filipinos proud for generations. What sets Inasal apart from all other grilled chicken is its fresh, tangy marinade of vinegar, lemongrass, ginger, and lime, plus a basting with annatto oil that colors the meat a beautiful golden. The chicken is basted diligently throughout the cooking process, so the surface becomes lightly caramelized while the meat inside remains juicy. Serve it with steaming jasmine rice and a dipping sauce of vinegar and chili to capture the full character of the island.

• Cuisine: Filipino
• Prep time: 45 minutes + marinating
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Lightly crush the lemongrass with the back of a knife to release its aroma, then chop it finely.
2. Mix lemongrass with vinegar, fish sauce, crushed garlic, grated ginger, palm sugar, lime or calamansi juice, and freshly ground pepper to create a marinade.
3. Thoroughly coat the chicken thighs in the marinade, cover, and let them marinate for at least an hour in the refrigerator - preferably three to four hours for full flavor.
4. Melt the butter with the annatto seeds in a small pot over low heat until the fat is deep orange. Strain out the seeds and keep the colored oil ready for basting.
5. Take the chicken out of the refrigerator half an hour before cooking and let it drain slightly.
6. Grill the chicken over medium coals, or pan-fry it on a grill pan, turning it often to prevent the sugary marinade from burning.
7. Baste regularly with the annatto oil during the last few minutes, so the skin becomes shiny and golden. The chicken is ready when the juices run clear and the internal temperature is at least 74 degrees Celsius (165°F).
8. Cook jasmine rice separately while the chicken is being prepared.
9. Serve with rice, fresh lime wedges, and a sharp dip made from the reserved 3 tbsp vinegar, 1 tbsp fish sauce, and 1-2 chopped fresh red chilies (this fresh dip should never be leftover raw marinade).

Tips

• The acid in vinegar and citrus slightly tenderizes the meat and provides a fresh balance to the rich grilled chicken.
• If you don't have a grill, both a grill pan and an oven work fine - aim for a golden, slightly charred surface.
• Annatto oil can be made in advance and keeps for weeks in the refrigerator, ready for your next grilling session.
• No calamansi? Mix equal parts lime and orange juice for a similar tangy freshness.