Chicken inasal comes from the city of Bacolod on Negros Island, where it is a celebrated street dish. It differs from other grilled chicken in its tangy marinade.
Calamansi, cane vinegar and lemongrass tenderise the meat; while grilling it is basted with annatto oil that lends it a golden colour.
Servings4
Time60 min
LevelMedium
Ingredients
Chicken thighs★800 g
Calamansi or lime juice★4 tbsp
Cane vinegar★3 tbsp
Lemongrass & ginger★some of each
Garlic4 cloves
Annatto seeds (in oil)★2 tbsp
Salt & pepperto taste
★ = available authentic in the Asia Boutique
Preparation
1
Steep the annatto seeds briefly in oil and strain.
2
Marinate the chicken with calamansi, vinegar, lemongrass and garlic.
3
Let it rest for at least 2 hours.
4
Grill over charcoal and baste with the annatto oil.
5
Cook golden brown, serve with rice and a dip.
Make it original
Annatto, cane vinegar and calamansi for real inasal are in the Asia Boutique.
