Filipino Chicken Bbq Chicken Inasal Recipes

CHICKEN INASAL

Steps:

• Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
• In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
• Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
• In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
• Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
• Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
• Lightly grease grill grates and heat over hot coals.
• Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
• Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
• Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.

CHICKEN BARBECUE FILIPINO-STYLE- INIHAW NA MANOK

Steps:

• In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.Pour the marinade over the chicken thighs. Pierce the chicken with a fork for the marinade to absorb.Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.*Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.
• The next day, skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken thigh.
• Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.Add the brown sugar to the basting liquid and blend well.*Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.
• Spray or brush the grates of the grill with oil so meat does not stick. Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.Place the skewered chicken thighs on the grates. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.Serve warm with jasmine rice.
• Ingredients like banana ketchup and calamansi juice (frozen or fresh) can be purchased at Asian markets. If not available, substitute with tomato catsup and fresh lemon juice. Meyer lemons are the closest in taste to the Filipino calamansi.Boneless chicken thighs are best for this recipe and cook fast. If preferred, use boneless chicken breast. If using chicken breast, tenderize with a meat mallet before marinating.

FILIPINO CHICKEN BBQ (CHICKEN INASAL)

Steps:

• Combine the juices of lemon and lime, divide in 2 equal parts.
• Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
• Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
• Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.