Chicken inasal has become an iconic Filipino dish, with Mang Inasal leading the way in popularizing this flavorful grilled chicken. While Mang Inasal’s success can be attributed to both its mouthwatering taste and effective marketing strategies, there are other notable establishments like Bacolod chicken inasal that have long delighted taste buds. In this recipe blog, we will explore the dish called chicken inasal ala mang inasal, providing you with insights on how to prepare this dish and tips for achieving that authentic smoky flavor. Get ready to elevate your grilling skills and savor the delightful flavors of inasal.
The recipe I have here was not exactly their recipe but only a copy cat. It might not taste exactly as the real thing but at least it might resemble on some other aspect. The only thing I notice is their chicken inasal is sweeter than the traditional inasal. And I think it is a hybrid of chicken barbecue and inasal which you might notice on the ingredients below which contains sugar and soy sauce. The traditional chicken inasal is just vinegar, lime, herbs and spices. Want to try an oven roasted version of chicken inasal? Check this oven roasted chicken inasal.
Unveiling the Secrets of Chicken Inasal
Chicken Inasal is more than just a grilled chicken dish—it’s a culinary experience deeply rooted in Filipino culture. The secret lies in the marinade, which infuses the meat with a harmonious blend of flavors. To prepare Chicken Inasal ala Mang Inasal, you’ll need a combination of ingredients like vinegar, calamansi juice, garlic, ginger, lemongrass, and various spices. The marinade should be prepared in advance, allowing the chicken to absorb the flavors overnight. This crucial step ensures that each bite is packed with succulence and aromatic goodness.
Preparing the Chicken
To achieve the desired taste and texture, preparing the chicken properly is essential. After mixing the marinade ingredients, it’s recommended to use a blender to ensure all the flavors are evenly incorporated. Once the marinade is ready, prick the chicken with a sharp bamboo stick or create slits to facilitate better absorption. Then, place the chicken and the marinade in a zip lock bag or a clean plastic container, allowing it to marinate overnight in the refrigerator. This step allows the flavors to penetrate the meat thoroughly, resulting in tender and juicy chicken.
The Essence of Annatto Oil
Annatto oil, with its vibrant red color and distinct flavor, is a key component of chicken inasal. It adds a visually appealing touch to the dish and enhances its overall taste. To create annatto oil, heat oil and cook annatto seeds until the color is released. Once the oil has been infused with the seeds’ rich hue, transfer both to a small bowl and let them cool. Allowing the seeds to soak in the oil for a few hours ensures maximum flavor extraction. Before grilling the chicken, soak bamboo skewers in water for 30 minutes, which prevents them from burning. While grilling, baste the chicken with a mixture of annatto oil and marinade to enhance its flavor profile.
The Grilling Process
Grilling is where the magic happens, as it imparts the signature smoky flavor and charred exterior that inasal is known for. Once the chicken has marinated overnight and the bamboo skewers have soaked, skewer the chicken and grill it over hot charcoals. Cooking time varies but typically takes around 20 minutes, with regular turning and basting. The tantalizing aroma will fill the air as the chicken slowly cooks, enticing everyone around. Remember to brush the chicken with the annatto oil and marinade mixture while grilling to create a delectable caramelized glaze.
Perfect Pairings and Serving Suggestions
Completing the inasal experience is the selection of complementary side dishes and dipping sauces. Serve your grilled chicken with steaming rice, allowing the flavors to mingle and delight your taste buds. Prepare a dipping sauce by combining soy sauce, calamansi juice, and chopped red chilies for an added kick. Additionally, serve the annatto oil alongside the chicken, allowing diners to drizzle it over their rice or chicken for an extra burst of flavor. With these accompaniments, you’ll achieve a well-rounded and satisfying meal.
Final Words
Chicken inasal is a dish that has captured the hearts and taste buds of many Filipinos. By understanding the secrets behind this iconic grilled chicken and following the steps outlined in this blog post, you can recreate the flavors of Mang Inasal’s famous dish in your own kitchen. From the art of marinating the chicken to the grilling process and perfect pairings, you are now equipped to embark on a culinary adventure that celebrates the essence of inasal. Gather your loved ones, fire up the grill, and indulge in the sensational flavors of this Filipino favorite.
Notes on the Ingredients:
Lemongrass:
Lemongrass is a fragrant herb with a lemony flavor commonly used in Southeast Asian cuisines, including Filipino dishes like inasal. It adds a refreshing and citrusy aroma to the marinade, infusing the chicken with a distinct and vibrant taste. To use lemongrass, remove the tough outer layers, and use the tender lower stalk for cooking. Bruising or crushing the lemongrass stalk helps release its essential oils, intensifying its flavor.
Coconut Vinegar or Palm Vinegar:
Coconut vinegar and palm vinegar are popular choices in Filipino cuisine for their unique flavor profiles. They are made from fermented coconut sap or palm sap, respectively, resulting in a tangy and slightly sweet taste. These vinegars provide a pleasant acidity to the chicken marinade, balancing the flavors and enhancing the overall taste. They also impart a subtle complexity that adds depth to the dish.
Calamansi:
Calamansi is a small citrus fruit native to the Philippines, known for its sour and tangy taste. It is a crucial ingredient in Filipino cooking and acts as a souring agent in many dishes. The juice of calamansi adds a bright and acidic element to the marinade, giving the chicken a delightful citrusy tang. If calamansi is not available, you can substitute it with a combination of lemon and lime juices.
Chicken Inasal Recipe ala Mang Inasal
Ingredients
- 4 pcs. chicken legs with thigh
Ingredients for the marinade:
- 1/4 cup soy sauce
- 1/2 cup coconut vinegar or palm vinegar
- 2 stalks lemongrass chopped
- 3 cloves garlic
- 2 inch ginger chopped
- 1/4 cup calamansi juice
- 1 tsp. black pepper
- 1/4 cup brown sugar
Ingredients for basting:
- Annatto oil 1/4 cup cooking oil + 1 Tbsp annato seeds
- marinade
For the dipping sauce:
- soy sauce
- red hot chilies
- calamansi juice
Instructions
How to cook Chicken Inasal ala Mang Inasal:
- Mix all the ingredients in a blender and pulse until all the ingredients are cut into small pieces but don't overdo, just to cut the ingredients to small pieces is sufficient.
- Prick the chicken with sharp bamboo stick so the marinade will be effectively absorbed by the chicken. You can also cut some slits on the chicken if you don't want to prick it.
- In a big zip lock bag or clean plastic container, put the chicken and the marinade and marinate overnight in a refrigerator.
- To make the annato oil, heat the oil and cook annatto seeds until the color is released to the oil. Pour the seeds and the oil in a small bowl and set aside to cool. Let the seeds soak in the oil for a few hours and remove the seeds when the oil is about to be used.
- Before grilling the chicken, soak the bamboo skewers in water for 30 minutes. Remove the chicken from the marinade and pass marinade through a strainer. Put the marinade in a bowl and mix with 1 to 2 tablespoons of annatto oil.
- Skewer the chicken with the bamboo sticks and grill the chicken on hot charcoals until cooked on all sides basting it with the mixture of annatto oil and marinade while cooking. Estimate time of cooking is about 20 minutes more or less.
- Serve the chicken inasal with the dipping sauce by mixing soy sauce, calamansi juice and chopped red chilies. Serve also with steaming rice and the annatto oil.
Notes
Cooking tips:
- Marinate Overnight: For maximum flavor infusion, marinate the chicken overnight in the refrigerator. This allows the marinade to penetrate the meat thoroughly, resulting in a more flavorful and tender chicken.
- Prick or Slit the Chicken: Before marinating, prick the chicken with a sharp bamboo stick or create slits in the meat. This helps the marinade to be absorbed more effectively, ensuring every bite is packed with flavor.
- Soak Bamboo Skewers: Soak bamboo skewers in water for at least 30 minutes before grilling. This prevents them from burning during the cooking process.
- Baste with Annatto Oil and Marinade: While grilling, regularly baste the chicken with a mixture of annatto oil and marinade. This adds an extra layer of flavor and helps create a beautiful caramelized glaze on the chicken.
- Adjust Grilling Time: Grilling time may vary depending on the size and thickness of the chicken pieces. Ensure the chicken is thoroughly cooked, with no pink meat, but be careful not to overcook and dry it out. Regularly check for doneness and adjust cooking time accordingly.
- Serve with Dipping Sauce and Annatto Oil: Complete the chicken inasal experience by serving it with a tangy dipping sauce made from soy sauce, calamansi juice, and chopped red chilies. Also, provide annatto oil on the side to drizzle over the chicken and rice for added flavor.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:300g, Calories:533kcal, From fat:310, Total fat:35g, Saturated Fat:17.7g, Trans Fat:0.1g, Cholesterol: 191mg, Sodium: 939g, Total Carbohydrate: 17g, Dietary Fiber: 1g, Sugars: 10g, Protein: 38g, Vitamin A: 6%, Vitamin C: 101%, Calcium: 4%, Iron: 14%
Hi, can this be cooked in a cast iron pan instead of a grill?
Yes I think you can cook it on the cast iron pan.
Thanks for this inasal recipe! It was really good and a close match to Mang Inasal chicken inasal!
Hi Nerissa, I’m glad to know that you liked this inasal recipe! Cheers!