In Philippines, Grilled chicken or inasal is a very popular street-food and available everywhere. This dish originated in Negros Occidental and very popular in Bacolod City. This food consists of chicken parts or entire chickens that are grilled or smoked. The chicken is often marinated overnight. There are different unique ingredients and mixes to make this food extra tasty which caters to Filipinos and foreigners.
1/4 cup vinegar
1 tsp black peppercorns, crushed
1/2 tbsp salt
6 cloves garlic, minced
1 tsp lemon juice or calamansi juice
1 tsp ginger, chopped
1 stalk lemongrass, chopped
Bamboo skewers (optional for outdoor grill)
For annatto oil to be used for basting:
6 tbsp olive oil or vegetable oil
2 tsp annatto (atsuete) powder
3 cloves garlic, minced
Combine garlic, crushed peppercorns, calamansi or lemon juice, ginger, vinegar, lemon grass, and salt and marinate the chicken overnight. Keep inside the fridge until ready to cook. Put the meat on skewers if desired.
Pre-heat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
Serve alone or with rice, along with dipping sauce such as soya sauce, spicy vinegar, or ketchup.
Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. In the same pan, heat annatto oil and saute minced garlic until lightly browned.