I’m a self-confessed travel junkie. And what i love the most about travelling is meeting extraordinary people, watching beautiful sceneries and of course enjoying a culinary experience! On my latest vacation in Bacolod, I literally fall in love with their grilled chicken aka Chicken Inasal. You can eat them as it is or with some rice. A perfect main dish or snack to enjoy with a bottle of beer.
This recipe is perfect to prepare when you will be hosting a party at home. All you need to do is to marinade them the night before and grill them in front of your guests. Here’s the recipe and hope you will like it!
About 1 to 2 kilos of chicken parts of your choice (it depends on you thigh, breast, wings, etc)
1 tablespoon of rocksalt
1 tablespoon of black pepper
about 1 tablespoon of grated ginger
4- 6 gloves of pounded garlic
2 tablespoons of kalamansi juice (about 5- 10 kalamansi depending on the size)
1 tablespoon of brown sugar
1 tablespoon of vinegar
1 tablespoon of soysauce
1 tablespoon of annato seeds + 2 tablespoons of cooking oil (for basting)
In a bowl mix all the marinating ingredients: rocksalt, pepper, vinegar, soy sauce, kalamansi, ginger and garlic. Mix well. Then add up the chicken parts. Try to marinate them for a minimum of an hour inside the fridge. Be sure to cover it so it wont absorb the smell of the fridge. Then dilute with a little of water the annatto seeds. Then in a fry pan, heat up the oil then add you annatto water. Cut the fire. Use this annatto oil to baste your chicken when you grill them. Cooking time will depend on the size of chicken. Watch them over carefully to avoid over cooking or burning; It is normally best served just after cooking. Kain na!