Chicken Inasal

No wonder Bacolod is called City of Smiles - its gastronomic offerings are bound to make anyone happy ! This grilled chicken dish, with its distinctive sour taste, is sure to delight.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 200
    minutes preparation time

INGREDIENTS

  • 1/2 kilo Chicken legs and thighs

  • 4 Tbsp Datu Puti Vinegar

  • 1 Tbsp Datu Puti Soy Sauce

  • 1/2 Tbsp UFC Iodized Salt

  • 2 Lemon grass bulbs, chopped

  • 1 Tbsp Sliced ginger

  • 2 Tbsp Chopped garlic

  • 2 Tbsp Calamansi juice

BASTING SAUCE

DIPPING SAUCE

Preparation

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    1In a bowl, combine Datu Puti Vinegar, Datu Puti Soy Sauce, salt, lemon grass, ginger, garlic, and calamansi juice. Marinate chicken at least 3 hours.

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    2Prepare charcoal grill. On the stove, heat Golden Fiesta Palm Oil in a pan. Add annatto seeds. Turn heat off and allow it to steep for 5 minutes. Discard seeds. Combine annatto oil and margarine. Baste chicken.

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    3Grill chicken skin side down. Continue basting until chicken is cooked.

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    4Serve with Datu Puti Soy Sauce and Datu Puti Vinegar, mixed with siling labuyo, and calamansi.

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    1In a bowl, combine Datu Puti Vinegar, Datu Puti Soy Sauce, salt, lemon grass, ginger, garlic, and calamansi juice. Marinate chicken at least 3 hours.

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    2Prepare charcoal grill. On the stove, heat Golden Fiesta Palm Oil in a pan. Add annatto seeds. Turn heat off and allow it to steep for 5 minutes. Discard seeds. Combine annatto oil and margarine. Baste chicken.

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    3Grill chicken skin side down. Continue basting until chicken is cooked.

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    4Serve with Datu Puti Soy Sauce and Datu Puti Vinegar, mixed with siling labuyo, and calamansi.