Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1/2 cup calamansi juice
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 1 thumb-sized ginger, sliced
- 1 stalk lemongrass, pounded
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup annatto oil
- Bamboo skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or charcoal stove
- Basting brush
Step-by-step instructions:
1. In a large mixing bowl, combine calamansi juice, vinegar, soy sauce, brown sugar, garlic, onion, ginger, lemongrass, salt, and black pepper. Mix well until sugar is dissolved.
2. Add the chicken pieces to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or charcoal stove to medium-high heat.
4. Thread the chicken pieces onto the soaked bamboo skewers.
5. Brush the chicken with annatto oil and place on the grill. Cook for 10-15 minutes on each side or until fully cooked and charred.
6. Baste the chicken with the remaining marinade while grilling.
7. Serve hot with steamed rice and atchara (pickled papaya).
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-30 minutes
Temperature:
Medium-high heat for grilling
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 30g
Carbohydrates: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Lemon juice can be used instead of calamansi juice.
- White vinegar can be used instead of cane vinegar.
- Regular oil can be used instead of annatto oil.
Variations:
- Use pork or beef instead of chicken.
- Add chili flakes or hot sauce for a spicy version.
- Add coconut milk for a creamy version.
Tips and tricks:
- Soak the bamboo skewers in water to prevent them from burning.
- Baste the chicken with the marinade while grilling to keep it moist and flavorful.
- Use a meat thermometer to ensure the chicken is fully cooked.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Arrange the grilled chicken on a platter and garnish with chopped cilantro and sliced calamansi.
Garnishes:
Chopped cilantro, sliced calamansi
Pairings:
Steamed rice, atchara (pickled papaya)
Suggested side dishes:
Grilled vegetables, garlic fried rice, ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the chicken is not fully cooked, continue grilling until the internal temperature reaches 165°F.
- If the chicken is dry, baste it with more marinade or brush it with oil while grilling.
Food safety advice:
- Marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
Inasal na Manok is a popular Filipino dish that originated in Bacolod City, known as the "Chicken Inasal Capital of the Philippines". It is a grilled chicken dish marinated in a mixture of calamansi juice, vinegar, and annatto oil.
Flavor profiles:
Savory, tangy, slightly sweet, with a hint of smokiness
Serving suggestions:
Serve hot with steamed rice and atchara (pickled papaya).
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Region: Philippine