Chicken inasal

Originating from Bacolod city on the Philippine island of Negros, chicken inasal is a popular barbecued chicken dish. The word ‘inasal’ comes from the Visayan dialect meaning ‘chargrilled’. What makes this dish unique is its lemongrass and coconut vinegar marinade and a generous basting of annatto oil as it grills, giving it a vibrant orange-golden colour.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1.5 kg chicken marylands
• ½ cup (125 ml) annatto oil
• Banana leaf, sliced baby cucumbers, sliced cherry tomatoes, to serve

For the inasal marinade

• 4 cm x 3 cm piece ginger, finely grated
• 6 garlic cloves, finely grated
• ½ cup finely chopped lemongrass (about 5 stalks)
• 1 cup (250 ml) coconut vinegar
• ½ cup (125 ml) lemon juice
• ¼ cup brown sugar
• ½ tbsp ground black pepper

For the sinamak (spiced vinegar)

• 1 small brown onion, thinly sliced
• 8 garlic cloves, thinly sliced
• 4 cm x 3 cm piece ginger, thinly sliced
• 10 bird’s eye chillies, whole, stalks trimmed
• 2 cups (500 ml) coconut vinegar

Standingtime: 3 days

Marinating time: overnight

Instructions

1. Combine the ingredients for the sinamak in a non-reactive jar and set aside at room temperature for 3 days before using. You can keep this in the fridge for months afterwards.
2. After the 3 days of standing, start the chicken. Use a sharp knife to cut the chicken away from the bone on either side of the thigh and drumstick bones, keeping the chicken attached to the bone (and taking care not to cut all the way through!). This will help the chicken cook faster.
3. In a large bowl, combine the chicken with the ingredients for the inasal marinade and refrigerate overnight.
4. When ready to cook, heat a barbecue grill or chargrill pan over medium-high heat. Grill the chicken, turning frequently, for 15 minutes, or until cooked through. Continually baste the chicken with the annatto oil during the cooking process.
5. Line a large serving plate with banana leaf, then top with the chicken. Serve the chicken inasal with the sinamak, baby cucumbers and cherry tomatoes.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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