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. 1/2 kilo Chicken legs and thighs
  2. 4 Tbsp Datu Puti Vinegar
  3. 1 Tbsp Datu Puti Soy Sauce
  4. 1/2 Tbsp UFC Iodized Salt
  5. 2 Lemon grass bulbs, chopped
  6. 1 Tbsp Sliced ginger
  7. 2 Tbsp Chopped garlic
  8. 2 Tbsp Calamansi juice

BASTING SAUCE

  1. 1/4 cup Golden Fiesta Oil
  2. 1 Tbsp Annatto seeds
  3. 1/4 cup Margarine, softened

DIPPING SAUCE

  1. 1/4 cup Datu Puti Soy Sauce
  2. 1/4 cup Datu Puti Vinegar
  3. 1/4 cup Siling labuyo
  4. 2 pieces Calamansi

PREPARATION

  • 1 In a bowl, combine Datu Puti Vinegar, Datu Puti Soy Sauce, salt, lemon grass, ginger, garlic, and calamansi juice. Marinate chicken at least 3 hours.
  • 2 Prepare 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.
  • 3 Grill chicken skin side down. Continue basting until chicken is cooked.
  • 4 Serve with Datu Puti Soy Sauce and Datu Puti Vinegar, mixed with siling labuyo, and calamansi.
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