These days you can find this dish in several restaurants in the Philippines, there’s actually a chain of restaurants named “Chicken Inasal,” so look for it whenever you’re in the Philippines, and they promise “all you can eat rice.” This is normally a whole leg quarter, or leg and thigh on a stick, marinated and grilled to perfection. You can see on the coconut leaf a calamansi or lime and chili peppers, these usually go into a soy sauce and patis, fish sauce as a dip.
This recipe for grilled chicken originated in Iloilo and Bacolod in western Negros Occidental Province.
If you want to add a traditional twist, serve the chicken with white rice on a Pandan or coconut leaf! I like to serve grilled or boiled corn on the cob as a side dish.
Ingredients for Chicken Inasal
4 kg of chicken leg quarters
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3/4 cup lemongrass, chopped
1 cup coconut vinegar
1/2 cup lemon, lime, or calamansi juice
1 tablespoon salt
1/4 cup sugar (preferably brown sugar)
1 cup lemon soda (soft drink, such as 7-up or Sprite)
1/2 tablespoon black pepper (ground)
Additional ingredients for basting sauce:
3 tablespoons of atsuete or annatto oil
½ cup of soft margarine
¼ teaspoon salt
1 teaspoon lemon, lime, or calamansi juice
Directions for Chicken Inasal
In a large freezer bag or large covered bowl, combine chicken, salt, lemongrass, black ground pepper, garlic, ginger, vinegar, sugar, lemon juice, and lemon-lime soft drink. Shake or stir the ingredients together until it well mixed. Marinade in the refrigerator for 1 to 3 hours. It is quite alright to let it marinate overnight. In a separate bowl, combine the margarine, salt, lemon juice, and annatto oil and then stir. Set the mixture aside. While grilling the chicken brush plenty of basting mixture onto the chicken. Transfer the chicken from the grill onto a large serving platter. If you want to add a traditional twist, serve the chicken with white rice on a Pandan or coconut leaf! I like to serve grilled or boiled corn on the cob as a side dish.