Chicken Inasal - Chicken BbqFrom fatrasta 7 years ago
- 2 chickens (free range if available) shopping list
- 3/4 cup Filipino vinegar shopping list
- 1/4 cup garlic finely minced shopping list
- 2 stalks lemon grass optional shopping list
- salt shopping list
- Annatto oil (see notes below) shopping list
- wooden skewers shopping list
- spiced vinegar shopping list
- Additional Ingredients Instructions: shopping list
- 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them shopping list
- 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 shopping list
- market if you don’t have access to fresh) shopping list
- 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt shopping list
- 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.) shopping list
- thick wooden skewers, soaked for 1 hour in water prior to cooking shopping list
- 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 shopping list
How to make it
- 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.
- Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using)
- together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as
- you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
- If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which
- case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this
- orange concoction.
The Cookfatrasta Cebu, PH
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