CHICKEN INASAL
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Loading ...December 11, 2009
Chicken Inasal is a well-known Bacolod specialty that a group of eateries in Bacolod called Manokan Country is always visited by both the natives and tourists to savor roasted chicken. Inasal came from the Ilonggo root word “asal” which means “inihaw” or “roast on a spit” (nagbabagang uling). It is differentiated from the word “sugba” which means “grill”.
Ingredients:
1 pc whole fresh chicken (optional: young native) cut into parts
4 tbsps liquid seasoning
3 tbsps cane vinegar
2 pcs small garlic bulbs, crushed
1 tsp salt
2 tsps pepper
1 tbsp achuete (annatto seeds) for marinade
1 tbsp achuete (annatto seeds) for coating mixture
1/2 tsp cooking oil for coating mixture
Procedure:
1. Cut washed chicken into parts: breasts, thighs, etc. and rub in the marinade consisting of liquid seasoning, vinegar, garlic, salt, pepper, and achuete or annatto seeds. Tip: Rub in the crushed garlic into every part of the chicken.
2. Leave in marinade overnight in the refrigerator.
3. Skewer chicken parts in barbecue sticks.
4. Grill in hot charcoal. Tip: Wait for one side to be cooked then turn over. Best if turned over only once.
5. As you grill, brush thick achuete and oil mixture as coating on the chicken.
6. Serve hot.
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