Chicken Inasal

Introduction and Background of Chicken Inasal

Chicken Inasal is a celebrated Filipino dish that hails from the province of Bacolod on the island of Negros. This beloved recipe has transcended local boundaries to become a favorite across the Philippines and among Filipino diaspora communities worldwide. Characterized by its distinctive marinade, Chicken Inasal embodies a harmonious blend of tangy, herby, and slightly sweet flavors, achieved through a meticulous marination process and traditional grilling method. The key to authentic Chicken Inasal lies in the combination of lemongrass, vinegar, calamansi juice (or a blend of tangerine and lime juice), and annatto oil, which not only adds a vibrant hue but also imparts a mild, earthy aroma to the chicken.

Ingredients List of Chicken Inasal

• 4 chicken leg quarters, patted dry
• 1/2 cup finely chopped fresh lemongrass (about 14 stalks)
• 2 shallots, finely chopped (about 1/3 cup)
• 1/3 cup coconut vinegar or apple cider vinegar
• 1/4 cup calamansi juice or 2 tablespoons tangerine juice and 2 tablespoons lime juice
• 2 tablespoons grated peeled fresh ginger (from a 3-inch piece)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon kosher salt
• 1 tablespoon dark brown sugar
• 2 teaspoons black pepper
• 1/2 cup annatto or achiote oil (such as La Favorita), divided
• Lime wedges, for serving

Instructions of Chicken Inasal

1. Prepare the Marinade: In a large mixing bowl, combine finely chopped lemongrass, shallots, your choice of vinegar, calamansi (or tangerine and lime) juice, fresh ginger, garlic, kosher salt, dark brown sugar, black pepper, and half of the annatto oil. Whisk these ingredients thoroughly to ensure a well-blended marinade.

2. Marinate the Chicken: Before marinating, score each chicken leg quarter with 2-3 deep slashes on each side. This allows the marinade to deeply penetrate the meat, enhancing the flavor. Place the chicken pieces in a large resealable plastic bag and pour the prepared marinade over them. Massage the bag gently to coat the chicken evenly, then seal and place in the refrigerator to marinate for at least 4 hours, though overnight is preferable for maximum flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to a medium-high heat, ranging between 375-400°F. For those using charcoal, allow the coals to reach a medium-hot temperature for optimal grilling conditions.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Grill the chicken, turning occasionally, until thoroughly cooked — this should take around 10-15 minutes. The chicken should achieve a desirable charred appearance in spots, signaling it’s nearing readiness.
5. Baste with Annatto Oil: During the final 5 minutes of grilling, baste the chicken pieces with the remaining annatto oil. This not only adds an additional layer of flavor but also helps achieve a more vibrant color.

Common Recipe Variations and Twists

For those looking to experiment with the traditional Chicken Inasal recipe, here are a few suggestions:

• Creamier Marinade: Incorporate coconut milk into the marinade for a richer, creamier texture.
• Enhanced Umami: Add a few tablespoons of fish sauce (patis) or soy sauce to deepen the umami flavor.
• Vinegar Varieties: Experiment with different kinds of vinegar like rice or white vinegar to adjust the acidity level to your personal taste.
• Citrus Alternatives: Try using orange or grapefruit juice instead of calamansi for a different tangy twist.
• Spiced Yogurt Marinade: Marinate the chicken in a blend of spices mixed with yogurt to tenderize and infuse it with additional flavors.
• Charcoal Grilling: Whenever possible, grill the chicken over charcoal to impart a smoky essence. If using a gas grill, consider adding a small amount of liquid smoke to the marinade.

Serving Suggestions and Pairings

Chicken Inasal is best served with steamed rice, preferably garlic rice, and a dipping sauce made from soy sauce, vinegar, calamansi juice, and minced garlic. For an authentic Filipino dining experience, enjoy your Chicken Inasal with a side of atchara (pickled papaya).

Tips for Grilling and Marinating

• Longer Marination Time: For the most robust flavors, marinate the chicken for as long as possible, ideally overnight.
• Regular Basting: Regularly basting the chicken with annatto oil while grilling enriches the flavor and enhances the color.
• Controlled Grilling Temperature: Maintain a consistent medium-high heat to perfectly char without burning the outer layer of the chicken.

Conclusion

Chicken Inasal stands as a testament to the rich culinary tradition of the Philippines. Its unique marinade and cooking technique reveal layers of flavor that are simultaneously refreshing, tangy, sweet, and savory. Whether you’re exploring Filipino cuisine for the first time or revisiting this classic dish, Chicken Inasal promises a delightful culinary experience. Follow the recipe and tips outlined above to recreate this cherished dish in your own kitchen and transport your taste buds to the vibrant streets of Bacolod.