• 2 Chickens
  • 3/4 cup vinegar (Palm or Cane)
  • 1/4 cup Garlic finely minced
  • 2 stalks Lemon grass optional
  • Salt
  • Annatto oil (see notes below)
  • Wooden skewers
  • Spiced vinegar (as dipping sauce)

Chicken Inasal Cooking Procedure:

  1. Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
  2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
  3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
  4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
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Rating: 4.5/10 (11 votes cast)
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Rating: +1 (from 7 votes)

Chicken Insal Recipe, 4.5 out of 10 based on 11 ratings

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