Inasal which directly translates for grilled or barbecue is different because of the use of coconut vinegar, kalamansi juice and also lemongrass, ginger and also turmeric which i included with my recipe. It ’s also characterized by its distinct orangey or yellowish color because of the annatto oil which is used for basting the chicken while being grilled.
Chicken Inasal
4 pcs chicken leg quarters
1-2 tbsp patis or fish sauce
1/4 cup calamansi or 1 lemon squeezed
2-3 tbsp brown sugar
2 stalks of lemongrass, finely chopped
5 cloves garlic
3 thumb sized ginger
3 pcs turmeric
for ingredients substitution
coconut vinegar- apple cider vinegar
annatto - paprika
Visit SKIP TO MALOU: COOKING WITH A FILIPINO ACCENT on YOUTUBE for the procedure
Hi Malou, It's been quite some time... been away from blogging since my father got bedridden and I had to take care of him at home which took so much of my time. Browsing over some old blogs of mine led me to yours and this chx inasal recipe. Drooling now. Being an Ilongga, I so love and miss the authentic chicken inasal. Now I can't wait to get those chicken leg quarters!
ReplyDeleteThanks for this! - Eve Sison