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Chicken inasal

Prepare
overnight
Cook
30 mins to 1 hour
Serve
Serves 4

Inasal is an easy Filipino chicken dish that’s popular as a street food and for special occasions, because it's easy and affordable to make for large groups. Staying true to the dish’s pre-colonial roots, my version uses coconut vinegar but adds a modern tangy twist with its use of lemon soda too.

By Jay Behrouzi

From Melting Pot

Shopping list

Ingredients

How-to videos

Method

  1. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl.

  2. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours.

  3. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours.

  4. Preheat oven to 180C/160C Fan/Gas 4.

  5. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through.

  6. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip.