Bacolod -Style Chicken Inasal Recipe

INGREDIENTS:

• 2 chicken leg quarters
• 1 whole chicken breast, cut into half
• 4 bamboo skewers.

Marinade:

• 1 cup sugarcane vinegar
• 1 1/2 cups 7-up (or sprite, if you prefer)
• 2 inch sized ginger, peeled and sliced thinly
• 3-4 stalks of lemongrass (leaves and stalks), cut into 5-6 inches length then bruised using the back of a knife
• 3-4 cloves garlic, peeled and chopped finely
• 1/2 cup freshly squeezed Kalamansi (Philippine lime)juice
• sea salt and ground white pepper, according to taste

Basting liquid:

• 1/2 cups cooking oil
• 3 Tbsp butter (or less if you prefer)
• salt, according to taste
• 2 Tbsp annatto seeds

Dipping Sauce:

• 1 Tbsp Kalamansi juice
• 3-4 Tbsp soy sauce
• 1/2 Tsp spiced vinegar, optional

INSTRUCTIONS:

1. Make several deep cuts into the chicken meat to ensure even marination.
2. Combine all the ingredients for marinade in a non-reactive container then add chicken.
3. Marinate for a minimum of an hour or overnight. Turn the meat over several times during the marination process.
4. When ready to cook, turn on the grill or preheat the broiler to high.
5. Soak the bamboo skewers in a pan of water for at least 15 minutes or more.
6. Skewer the chicken meat and baste with annatto oil basting liquid.
7. Place skewered chicken in the grill or broiler. Make sure you keep an eye on it to prevent meat from burning. Baste with basting liquid several times during the cooking process to prevent meat from drying out.
8. When one side is done, turn the other side over and cook until slightly golden in color, or until the internal temperature of the thickest part of the chicken meat reaches about 165F.
9. Remove from heat, let it cool slightly before serving. Place in a serving plate and serve with kalamansi-soy sauce dipping sauce

Basting liquid:

1. Heat oil in asauce pan over medium heat.
2. Add butter until melted.
3. Add annatto seeds and stir until color is extracted (about 5 minutes).
4. Add salt according to taste and then remove from heat. Let it cool and transfer to a covered container and store until ready to use.
5. Use this to baste chicken inasal while cooking.

Dipping Sauce:

1. Combine all ingredients. Set aside until ready to use.
*** you may adjust the proportion according to your preference.

Source:Jinkzz's Kitchen

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