Filipino Chicken Bbq Chicken Inasal Recipes

CHICKEN INASAL

Steps:

• Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
• In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
• Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
• In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
• Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
• Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
• Lightly grease grill grates and heat over hot coals.
• Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
• Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
• Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.

FILIPINO CHICKEN BBQ (CHICKEN INASAL)

Steps:

• Combine the juices of lemon and lime, divide in 2 equal parts.
• Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
• Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
• Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.

FILIPINO-STYLE BARBECUE CHICKEN

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

GRILLED CHICKEN INASAL

Steps:

• 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.