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.
Ingredients
- 500g/1lb 2oz chicken thighs
- 1 tbsp finely chopped fresh ginger
- 5 garlic cloves, crushed
- 25g/1oz lemongrass, smashed
- 120ml/4fl oz coconut vinegar
- 120ml/4fl oz lemonade
- 2 tbsp annatto oil
- sea salt and freshly ground black pepper
- lemon juice, to taste
Method
To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl.
Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours.
Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours.
Preheat oven to 180C/160C Fan/Gas 4.
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.
Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip.
