Chicken Inasal |

Posted on

3 October 2012



Chicken Inasal

Chicken Inasal


2 lbs. chicken
1/2 cup lemon
1/2 tablespoon ground black pepper
1/4 cup brown sugar
3/4 cup lemon grass, chopped
1 cup white vinegar
1 tablespoon salt
2 tablespoons garlic, minced
2 tablespoons ginger, minced
Basting Sauce:
½ cup butter, melted
¼ teaspoon salt
¼ cup brown sugar
1 teaspoon lemon juice
3 tablespoons annatto oil


  • In a large bowl, mix salt, pepper, lemon grass, garlic, ginger, brown sugar, vinegar, and lemon juice. Mix well until all the ingredients are evenly distributed.
  • Cut the chicken through the middle to make it easier to cook and shorten the cooking time. Rub the chicken down thoroughly to the mixture and marinade for 3 hours.
  • For the basting sauce, combine butter, salt, annatto oil, and lemon juice. Set aside.
  • Cook in a skillet over medium heat and drizzle a little oil. Cook chicken for 30 minutes on each side while basting adequate amount of butter mixture. Make sure the middle of the chicken has no blood by using a knife.
  • Transfer to plate and serve hot. Enjoy!
Cooks Note

Serves 4

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