{"id":9202,"date":"2020-06-10T02:17:24","date_gmt":"2020-06-10T09:17:24","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=9202"},"modified":"2023-03-23T19:51:20","modified_gmt":"2023-03-24T02:51:20","slug":"chicken-inasal","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/chicken-inasal\/","title":{"rendered":"Chicken Inasal"},"content":{"rendered":"\n

Chicken Inasal is easy to make yet delivers tons of flavor. Marinated in vinegar, calamansi juice, lemongrass, and achiote oil and grilled to juicy perfection, this Filipino chicken barbecue is a guaranteed crowd-pleaser!<\/em><\/p>\n\n\n\n

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Chicken Inasal<\/figcaption><\/figure>\n\n\n\n\n\n

I spent the early part of this year in the Philippines, and a good number of my meals in those months were Mang Inasal pecho with unli rice<\/em>. One of my aunts introduced me to this popular Bacolod specialty, and I'm forever hooked to the nuot sarap inihaw na manok<\/em>!<\/p>\n\n\n\n

I am now back in Texas with no restaurant branch for thousands of miles to feed my inasal cravings. Sob.<\/p>\n\n\n\n

\"chicken<\/figure>\n\n\n\n

If you're like me and hankering for some juicy, flavor-packed Filipino BBQ, try this recipe. It's easy and more budget-friendly to make at home, yet just as tasty and delicious!<\/p>\n\n\n\n

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Chicken Inasal is a popular grilled dish from the Western Visayas region. Its distinctive flavor and color are from a marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and atsuete oil. Other versions of the recipe also include Sprite or 7-up to add flavor and act as a tenderizer.<\/p>\n\n\n\n

The chicken parts are usually skewered in bamboo and then grilled over hot coals to juicy perfection while basting with oil.<\/p>\n\n\n\n

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How to make chicken oil<\/h2>\n\n\n\n

The orange-colored oil is a major component in the flavor profile of this Visayan dish. I use chicken skin and fat but feel free to swap with vegetable oil to cut down on the cholesterol.<\/p>\n\n\n\n

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  1. Place chicken skin, bottoms, and fat in a wide pan over medium heat. Cook, stirring as needed, until they begin to crisp and render fat.<\/li>\n\n\n\n
  2. Using a slotted spoon, remove the skins from the oil.<\/li>\n\n\n\n
  3. Add atsuete seeds, crushed garlic, and bay leaf. Cook for a few minutes until the oil is evenly colored.<\/li>\n\n\n\n
  4. Remove from heat and steep for about one hour to draw out more flavor and color. Strain using a fine-mesh sieve and discard aromatics.<\/li>\n\n\n\n
  5. If using atsuete powder, stir about one tablespoon until well-dispersed, and strain using a fine-mesh sieve.<\/li>\n<\/ol>\n\n\n\n
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