A delicious variation from the typical chicken barbeque, Chicken Inasal comes with a distinctive basting sauce that makes it so so succulent and satisfying you will never go back to your old way of grilling chicken.
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INGREDIENTS
MARINADE
▢2 pound chicken – – cut into serving size
▢1 cup vinegar – (coconut, cane or cider)
▢1 1/2 pieces lemon – (or 15 kalamansi) juiced (approx. half cup)
▢1 thumb fresh ginger – – peeled
▢3 cloves garlic
▢2 stalks lemongrass
▢2 tablespoons salt
▢1/2 tablespoon ground black pepper
▢1/4 cup brown sugar
CHICKEN ANNATTO OIL (SEE NOTES)
▢500 grams chicken skin with fat
▢1 1/2 cups water
▢1 cup oil
▢4 tablespoons Annatto Seeds
BASTING SAUCE
▢3 tablespoons chicken Annato/Achuete oil
▢5 tablespoons margarine – or butter – melted
▢1/4 teaspoon salt
▢1 teaspoon lemon juice – or kalamansi juice
RECIPE NOTES
The ingredients for Chicken Annato Oil in this recipe will give you about 1 1/2 to 2 cups of oil. More than enough for 2 pounds of chicken. You can store the leftover for future use or for other dishes.
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