Chicken Inasal

Name: Chicken Inasal
Ingredients: 2 chickens free range if available; 3/4 cup vinegar Filipino; 1/4 cup garlic finely minced; 2 stalks lemon grass optional; salt; annatto oil see notes below; vinegar Spiced; 2 free range chickens approx. 3 pounds each, or if you can find smaller chickens, use 3 of them; 3/4 cup vinegar Filipino, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice, available in the frozen aisle of your Asian market if you don't have access to fresh; 1/4 cup garlic; 2 teaspoons sea salt; 1/4 cup annatto seeds; 1/2 cup oil; 1 water hour in, prior to cooking; 1 handful Thai peppers or other tiny red hot peppers

15 ingredients

4 steps

Ingredients

2 chickens free range if available
3/4 cup vinegar Filipino
1/4 cup garlic finely minced
2 stalks lemon grass optional
salt
annatto oil see notes below
vinegar Spiced
2 free range chickens approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
3/4 cup vinegar Filipino, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice, available in the frozen aisle of your Asian market if you don't have access to fresh
1/4 cup garlic
2 teaspoons sea salt
1/4 cup annatto seeds
1/2 cup oil
1 water hour in, prior to cooking
1 handful Thai peppers or other tiny red hot peppers

Directions

1

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.