Filipino Chicken Inasal



Filipino Chicken Inasal

A great grilling recipe with citrus highlights! 

Servings: 2-3


1 roasting chicken, quartered or four bone-in chicken thighs with skin
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic, minced
4 stalks lemongrass, julienned
1 lemon and 1 lime, juice of, extracted or ½ cup Calamansi juice
2 Tbsp achiote paste or 1/4 cup annatto seeds, soaked in 1/4 cup water
1/4 cup garlic butter, melted

Red pepper flakes

1. Combine all ingredients except chicken and mix well. Reserve 1/3 cup marinade.
2. Place chicken and marinade and ziplock bag and marinate overnight.
3. On high grill place chicken skin side down.
4. Preheat oven to 375 degrees.
5. Pour marinade reserve in saucepan heat over medium high until boiling. Reduce for 10-15 minutes.
6. Turn chicken over and grill for another 2-3 minutes. Remove from grill. Remove crispy chicken skin.
7. Place in baking sheet and bake for 20-25 minutes until done.
8. Julienne chicken skin.
9. Once chicken is done, let rest for 10 minutes. Slice on a bias.
10. Plate with chicken pieces, jasmine rice, and skin as edible garnish.
Food-it FORWARD! 🙂

    • Cyndee Noble
    • July 27th, 2011

    can’t wait to try this recipe dennis..thanks!

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