Name: Chicken Inasal
Yield: Serves 4
Cuisine: Philippines
Ingredients: ¼ cup achuete oil; 1 stalk lemongrass, trimmed and finely chopped; 1 teaspoon finely chopped fresh ginger; 2 teaspoons salt; 3 tablespoons freshly squeezed Kalamansi or regular lime juice; 3 garlic cloves, finely chopped; 2 tablespoons red wine vinegar or coconut vinegar; ¼ teaspoon freshly ground black pepper; One 3½-pound chicken, quartered; 1 tablespoon sugar

Preparation info

Serves
4

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This is Romy’s version of Chicken Inasal, one of my favorite meals at the end of a long night at the restaurant. This is better grilled, but it can also be roasted in an oven.

Ingredients

Marinade

¼ cup achuete oil
3 garlic cloves, finely chopped
1

Method

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.
Preheat the oven to 375°F. Transfer the chicken to a foil-lined baking sheet,

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Chicken Inasal

Ingredients

Marinade

Method

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