Chicken Inasal is now big in the Philippines. This is a popular chicken grill that originated from Bacolod in Iloilo region. This dish left a good imprint in my food memory for the first time I tried it when I was a kid. I can still picture in my head my first chicken inasal –a steamy, juicy, slightly orange in color grilled leg quarter in a long bamboo skewer, and served with buttery java rice on the side. I just love it!
My craving for chicken inasal is turned on. Here’s an easy homemade version of this grill. Since it’s getting chilly here in Chicago, I grilled indoor using my stove top. Also, I didn’t use wooden skewers to save some time. But If you have some at home, this dish is prettier on skewers. Enjoy. Eat well!
Ingredients:
- 4 pounds boneless and skinless chicken thighs
- Half – stick of unsalted butter
Marinade:
- 1 head of garlic, minced
- Juice from 1 lemon, about 3 tablespoons
- 1 teaspoon achuete powder
- ¼ cup olive oil
- 1 tablespoon salt
- 1 teaspoon ground pepper
Directions:
Combine all the marinade ingredients in medium–sized container with cover . Mix thoroughly until all the achuete powder is dissolved. Add the chicken and coat completely with the mixture. Cover and let it rest for at least 1 hour in the fridge; best if you can leave it overnight.
Bring out the chicken 30 minutes before cooking. Heat up the grill to medium and greased with thin slivers of butter. Put the chicken on the grill and let it cook for 5-7 minutes on each side. Check every now and then to prevent burning. Cover with sheets of aluminum foil while cooking. Before the last side gets done, put a thin slice of butter on top of chicken. Take the chicken on a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.
