Homemade Filipino Chicken Inasal (Sweet-Tangy Grilled Chicken) скачать в хорошем качестве

Homemade Filipino Chicken Inasal (Sweet-Tangy Grilled Chicken)

I grew up in Iloilo City, where my mom would buy Chicken Inasal from sidewalk vendors grilling over charcoal. I’d wait beside her, mesmerized as they fanned the glowing coals with a pamaypay (sometimes a large native fan, sometimes just a piece of cardboard), watching small flames kiss the marinated chicken. That smoky, garlicky aroma is a core memory. In this video, I’m sharing an easy, homemade recipe for Chicken Inasal - sweet, tangy, garlicky, and juicy. All you need: • a simple marinade • a grill pan • an oven Let's cook. ~~~~~~~~~ 🧑🏻‍🍳 Chicken Inasal Ingredients: For the achuete oil (makes about 1/2 cup): • ½ cup cooking oil • ⅛ cup achuete (atsuete, annatto) seeds • 2 cloves garlic • 1 bay leaf • 1 red chilli, crushed, stemmed, and seeds removed For the marinade: • 8 pcs chicken leg quarters • 2½ Tbsp salt • 8 garlic cloves, peeled and crushed • 1 Tbsp fresh ginger, sliced and crushed • ¼ cup freshly squeezed calamansi or lime juice • 4 Tbsp red wine, cane, or apple cider vinegar • 1½ Tbsp sugar • 1 stalk lemongrass, divided in 2, crushed and then tied to a small bundle • ½ teaspoon freshly ground black pepper • ½ cup achuete oil Instructions: Achuete Oil 1. In a medium saucepan, combine the oil, achuete (annatto) seeds, and remaining specified ingredients. 2. Place over medium heat and warm gently until small bubbles begin to form around the seeds. Do not allow the oil to smoke. 3. Remove from heat and let steep for at least 30 minutes to extract maximum color and flavor. 4. Strain through a fine-mesh sieve into a heatproof container; discard solids. 5. Cool completely before using. Store in an airtight container in the refrigerator if preparing in advance. Chicken Marinade and Preparation: 1. Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2–3 shallow but distinct slits into the thickest portions of each piece to allow the marinade to penetrate. 2. Arrange the chicken in a nonreactive mixing bowl. 3. Add all marinade ingredients except the achuete oil. Turn and massage the chicken thoroughly to ensure even distribution. 4. Add the prepared achuete oil and continue turning until all surfaces are evenly coated. 5. Cover tightly and refrigerate for a minimum of 3 hours, preferably overnight for optimal flavor development. *Alternatively, you may mix all the marinade ingredients in a nonreactive bowl except for achuete oil. Pour the marinade over the chicken pieces until thoroughly coated. Then add the achuete oil while turning and massaging for thorough distribution and even coating. Cooking: 1. Remove the chicken from the refrigerator 20–30 minutes before cooking to allow it to come closer to room temperature. Reserve the marinade for basting. 2. Preheat the oven to 350°F (175°C). 3. Lightly oil a grill pan and heat over medium-high heat until hot but not smoking. 4. Place the chicken skin-side down on the grill pan. Cook until distinct grill marks form and light charring develops. Baste lightly with reserved marinade as it cooks. 5. Turn the chicken and grill the second side until lightly charred. 6. Transfer the chicken to a baking pan or roasting tray, arranging in a single layer. If there is excess reserved marinade, pour it over the chicken in the pan. 7. Bake for 40–45 minutes, depending on the size of the pieces, basting once halfway through cooking, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). 8. Allow the chicken to rest for 5–10 minutes before serving. Serve with garlic rice, atchara and a dipping sauce of vinegar with crushed red chili (siding labuyo). ~~~~~~~~~~ #ChickenInasal #IlonggoCuisine #FilipinoFood #FilipinoRecipe #PinoyFood #Iloilo #FilipinoCooking #HomeCooking #GrilledChicken #AsianRecipes