There is a unique sizzle and scent that always arises from the practice of grilling meat. The aroma that comes from a thrillingly savory marinade, and the crisp sounds of heat and oil enwrapping the chicken bring some of the best sensory experience to mind when it comes to grilled food. But perhaps the best sensations come from the taste — rich, smokey and subtly crispy. And I could argue that the grilled chicken people might know this tasty sensation best with is Inasal na Manok.
But have you ever wondered what this classic might taste like with a tangy twist? This dish is undoubtedly already a success in flavor and texture as it is. But if you are a fan of one certain Filipino fan favorite going by the name Sinigang, you might want to keep reading for a recipe that combines this with our delicious Inasal.
This delicious chicken dish, which famously originated in the City of Bacolod, is well-known in the Philippines. Various restaurants fight over having the best Chicken Inasal, and customers often end up eating heaps of rice alongside one serving of chicken. But the word, itself, makes it sound very simple as a dish. Inasal literally means “roasted meat” or “chargrilled” in Ilonggo. But what heightens its appeal from a simple chargrilled dish comes in the form of the widely celebrated marinade.
While all grilled foods bring one of a kind tastes and seasonings to the table, Inasal is invariably unique in its marinade. This element of the dish is always a guaranteed hit. Infused with the strong, luscious flavors of ginger, lemongrass, and the unmistakable coconut vinegar, your taste buds will be in for a treat when you bite into that chicken.
However, the beauty of cooking with chicken is from its base flavor and taste that is very mild. This means it goes with a lot of different seasonings and flavors to further enhance its taste. And so mixing in this delicious marinade with some Sinigang mix could provide the delectable, exciting kick of sourness to make it even better.
Make sure to get 1 whole chicken for this recipe. Note that you have the option of deboning it for boneless Inasal na Manok and more ease in eating. Cut the chicken into 4 parts (see video below for details).
You can prepare your marinade ingredients for this by crushing 1 head of garlic, 1 stalks of chopped lemongrass, and 3 thumbs of ginger with a mortar and pestle. Then put the crushed ingredients in a large bowl, and season with 1 1/2 teaspoons salt, and ½ teaspoon of ground black pepper. Add 2 1/2 tablespoons of Knorr Sinigang sa Sampaloc Recipe Mix (original flavor) and 1 1/2 cups of lemon lime soda. Mix everything together.
Take your chicken , and put this inside a resealable bag. Pour your marinade inside, and let the air out before you seal it again. We will be letting this marinade for at least 2 hours to let the flavors sink in. You can also marinate overnight for best results.
Then start getting your basting sauce ready by heating a saucepan. Add 8 tablespoons of margarine, and let this melt. Then put 2 1/2 tablespoons of annatto seeds in the saucepan, and cook this in low heat. You can stop once the mixture turns orange, and then filter these seeds through a kitchen sieve. Make sure that after you’ve finished filtering, you discard the seeds. Season with salt and pepper and then mix well.
We can now prepare to grill! For this, you can make use of a gas or charcoal grill. Heat up your grill, and remove your chicken from the resealable bag after it is done marinating. Placing it on the grill, skewer two sides of the chicken with thick bamboo skewers. If a thick one is not available, you can alternatively double regular-sized skewers for this.
While grilling, flip your chicken every 5 minutes, or when needed, until the inner temperature has become 165 °F. Also make sure to brush basting sauce consistently over the chicken during the grilling process. And when your chicken is cooked, you can pull out a serving place of choice, and serve it with some of the best Inasal side dishes.
If you’ve ever wanted to try making one of the best classic grilled chicken recipes in the Philippines, this is the dish for you! This Chicken Inasal recipe basically takes on most of the delicious ingredients in its Sinigang Mix version, but without the tangy addition. You can never go wrong with this savory, smoky chicken!
While the original Chicken Inasal already makes for a tasty, tender chicken meal, this rendition adds a bit of a flavorful twist in the form of pale ale. This Beer Marinated Grilled Chicken Breast Inasal is an exciting, alcohol-infused dish that might be great as pulutan or to simply have your Inasal in a one of a kind, somewhat bitter, savory and sweet manner!