Grilled Chicken Inasal

Name: Grilled Chicken Inasal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/4 cup achuete oil; 3 garlic cloves, finely chopped; 1 stalk lemongrass, trimmed and finely chopped; 3 tablespoons freshly limes (squeezed calamansi or lime juice); 2 tablespoons red wine, cane or 2 tablespoons cider vinegar; 1 tablespoon sugar; 2 teaspoons salt; 1 teaspoon finely chopped fresh ginger; 1/4 teaspoon fresh ground black pepper; 3 1/2 lbs chicken, cut into pieces; achuete oil; 2 cups vegetable oil; 6 whole garlic cloves; 2 bay leaves; 2 ancho chilies, crushed, stemmed and seeded

Submitted by momaphet

"From Junbug's My Filipino Kitchen blog - Amy Besa and Romy Dorotan from Memories of Philippine Kitchens. time doesn't include marinating. Though best grilled you can also roast it in the oven.If you can find achuete or annatto seeds you can often find ground annatto in the Mexican food section of the store. The oil part of the recipe can be reduce to just what you need for this recipe."

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Ready In:: 55mins
Ingredients:: 15
Serves:: 6

ingredients

¹⁄₄ cup achuete oil
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed and finely chopped
3 tablespoons freshly limes (squeezed calamansi or lime juice)
2 tablespoons red wine, cane or 2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon finely chopped fresh ginger
¹⁄₄ teaspoon fresh ground black pepper
3 ¹⁄₂ lbs chicken, cut into pieces
achuete oil
2 cups vegetable oil
6 whole garlic cloves
2 bay leaves
2 ancho chilies, crushed, stemmed and seeded

directions

In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken pieces, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
Chicken inasal is best grilled but can also be roasted in the oven. When roasting, preheat the oven to 375 degrees F. Transfer the chicken to a foil-lined baking sheet, reserving the marinade. Roast the chicken, basting occasionally with the reserved marinade, until the chicken is cooked through, about 45 minutes.
If grilling start over direct heat for a brief time then move to indirect heat. watch carefully so as not to burn.

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Reviews

The flavor of this chicken is amazing, but I have a sad story. After a long marinade (which smelled so, so good!) I had DH put the chicken on the grill. After a few minutes, I asked for the leftover marinade so I could baste it - and to my horror - he said he had poured it over the chicken and closed the grill. Yep, you guessed it - the chicken was up in flames due to the oil in the marinade!!! I took it off the grill, scraped off what I could, and finished it in the toaster oven. It was mighty tasty, but a little dry due to the loss of its poor skin. I can't wait to make this again, cooked correctly! Sooooo, no photo, but I'll definitely post one the next time this graces our table!

Jostlori