September 23, 2021
Chicken Inasal
Chicken Inasal, also known simply as Inasal, is a vibrant and flavorful chicken dish popular in Filipino cuisine. The chicken quarters are marinated in a mixture of homemade achiote oil, lemongrass, ginger, lime juice and rice wine vinegar, then grilled until tender and slightly charred.
Category
Dinner
Servings
4
Prep Time
480 minutes
Cook Time
30 minutes
Author:
Louisiana Grills Kitchen
Ingredients
-
1/2 tbsp Ancho Chili Powder
-
1 Bay Leaf
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4 lbs Chicken Leg Quarters
-
3 Garlic Cloves, Minced
-
3 tbsp lime juice
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1 1/2 tsp Salt
-
3 tbsp Annatto powder
-
1/4 tsp Black Pepper
-
3 Garlic Cloves
-
1 tbsp Ginger Root, grated
-
2 tbsp Rice Wine Vinegar
Directions
Oil Directions
Prepare the oil by combining vegetable oil, annatto powder, ancho chili powder, 3 garlic cloves, and a bay leaf in a saucepan over medium heat/flame. Bring to a hard simmer, then remove from heat and allow mixture to steep for 2 hours. Use a fine mesh strainer to strain the oil into a glass jar. Cool completely.
Chicken Inasal Marinade
- Prepare the marinade in a measuring cup by whisking together ⅓ cup of oil, minced garlic, lemongrass, ginger, lime juice, vinegar, honey, salt, and pepper. Set aside.
- Divide chicken into 2 gallon-size resealable bags, then pour marinade over. Refrigerate chicken overnight.
To Cook the Chicken Quarters
- Fire up your Louisiana Grills pellet grill and preheat to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
- Place chicken skin-side up on the grill, cover and cook for 15 minutes.Turn chicken skin-side down, then cover and cook for 10 minutes. Open sear slide and grill chicken over direct flame, about 1 minute each, to slightly char and crisp up skin.
- Remove chicken from grill, allow it to rest for 10 minutes, then serve hot.
Special Tools
- Glass Jar with Lid
- Mesh Strainer or colander
Diet Info
Low Carb
Recipe Note
Serve the spicy, tangy chicken pieces with rice, extra lime juice, and the remaining achiote oil for a delicious and flavorful meal.