Filipino Chicken Inasal Tonight

Get ready to transport your taste buds straight to the sunny islands of the Philippines! If you're searching for authentic Filipino food and easy to cook dinner recipes that truly deliver on flavor, you've hit the jackpot. Today, we're diving into the legendary world of Chicken Inasal, a traditional Filipino cuisine masterpiece that’s more than just grilled chicken – it’s a cultural icon, a staple at family gatherings, and one of the best Filipino foods you'll ever taste.
Chicken Inasal stands out with its vibrant color and unique tangy, savory, and slightly sweet flavor profile, all thanks to its special marinade and basting sauce. Forget complicated techniques; we promise to deliver an easy-to-follow, pinoy dish for dinner recipe that even easy cook recipes for beginners can master. We'll focus on using simple, accessible ingredients to bring this iconic dish for meat to your kitchen, making it one of your go-to dinner ideas pinoy. Let's get grilling!

Ingredients

• For the Marinade:
• 1 whole chicken (about 3-4 lbs), cut into 8-10 pieces (or 6-8 bone-in, skin-on chicken thighs/drumsticks)
• ½ cup fresh calamansi juice (or lime juice, see substitutions)
• ½ cup white vinegar
• ¼ cup soy sauce
• 1 head garlic, peeled and minced (about 2-3 tablespoons)
• 2 stalks lemongrass, tender white part only, finely minced
• 1-inch knob ginger, peeled and grated
• 2 tablespoons brown sugar
• 1 teaspoon black peppercorns, freshly cracked
• 1 teaspoon salt
• For the Basting Sauce:
• ¼ cup annatto oil (see note below for making it)
• ¼ cup reserved marinade
• 2 tablespoons butter, melted
• 1 tablespoon white vinegar (optional, for extra tang)
• For the Annatto Oil (Achuete Oil):
• ½ cup vegetable oil
• 1 tablespoon annatto seeds (achuete seeds)

Directions

1. Make the Annatto Oil (Achuete Oil)
   1. In a small saucepan, combine the vegetable oil and annatto seeds. Heat over low heat for 5-7 minutes, stirring occasionally, until the oil turns a deep orange-red color. Do not let the seeds burn.
   2. Remove from heat, strain the oil into a small bowl, and discard the seeds. Let it cool. This will be used for your basting sauce.
2. Marinate the Chicken
   1. In a large bowl or a resealable plastic bag, combine all marinade ingredients: calamansi juice, white vinegar, soy sauce, minced garlic, minced lemongrass, grated ginger, brown sugar, cracked black peppercorns, and salt. Mix well until the sugar and salt dissolve.
   2. Add the chicken pieces to the marinade, ensuring all pieces are fully coated.
   3. Cover the bowl or seal the bag and refrigerate for a minimum of 2 hours, but for the most authentic and flavorful results, marinate overnight (8-12 hours). This allows the chicken to absorb all those wonderful flavors.
3. Prepare the Grill
   1. About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature.
   2. Prepare your grill for medium-high heat (about 375-400°F). If using charcoal, arrange coals for direct and indirect heat zones. If using a gas grill, preheat all burners, then reduce one or two to low for an indirect zone.
   3. While the grill heats, prepare your basting sauce: In a small bowl, combine the annatto oil, ¼ cup of the reserved marinade (before it touches the raw chicken, or make a fresh small batch if you forgot), and melted butter. Mix well.
4. Grilling the Chicken
   1. Lightly oil your grill grates to prevent sticking.
   2. Place the marinated chicken pieces directly over medium-high heat. Grill for 5-7 minutes per side, or until you see a nice char develop.
   3. As you grill, frequently baste the chicken with your annatto oil mixture. This is key for both flavor and that iconic Inasal color!
   4. After the initial char, move the chicken to the indirect heat zone (if using a charcoal grill) or reduce heat to medium-low to finish cooking thoroughly without burning the exterior. Continue basting every few minutes.
   5. Grill for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
   6. For the perfect char and juicy interior, ensure you don't overcook it. The frequent basting helps keep it moist.
5. Rest and Serve
   1. Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender, moist chicken.
   2. Serve hot with steamed rice and your favorite sides!