Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 cup coconut milk
- 1/2 cup vinegar
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric powder
- 2 stalks lemongrass, pounded and chopped
- 2 pieces bay leaves
- 1 red onion, sliced
- 2 green onions, chopped
- 2 tablespoons cooking oil
Special equipment needed:
- Grill or oven
- Basting brush
Step-by-step instructions:
1. In a bowl, mix together coconut milk, vinegar, calamansi juice, soy sauce, brown sugar, garlic, ginger, salt, black pepper, turmeric powder, lemongrass, and bay leaves.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Grill or bake the chicken for 20-25 minutes or until cooked through, turning occasionally and basting with oil.
6. In a pan, sauté the red onion and green onions until soft.
7. Add the remaining marinade to the pan and bring to a boil.
8. Add the grilled or baked chicken to the pan and simmer for 5-10 minutes or until the sauce thickens.
9. Serve hot with rice.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 30-35 minutes
Temperature:
- Grill or oven: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 8g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Calamansi juice can be substituted with lime or lemon juice.
- Turmeric powder can be substituted with curry powder.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add vegetables such as eggplant, okra, or green beans to the sauce.
Tips and tricks:
- Marinate the chicken overnight for maximum flavor.
- Baste the chicken with oil to keep it moist while grilling or baking.
- Use a meat thermometer to ensure that the chicken is cooked through.
Storage instructions:
- Store leftover chicken 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:
- Serve the chicken on a platter with the sauce poured over it.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Grilled or roasted vegetables
- Steamed or stir-fried vegetables
- Salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until the internal temperature reaches 165°F.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
- Inasal na Manok is a popular Filipino dish that originated in the province of Negros Occidental. It is traditionally grilled over charcoal and basted with a mixture of vinegar, calamansi juice, and annatto oil.
Flavor profiles:
- Tangy, savory, and slightly sweet
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Philippine