Chicken Inasal

Preparation info
  • Serves


    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.




    1. 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.
    2. Preheat the oven to 375°F. Transfer the chicken to a foil-lined baking sheet,