|Copyright 2012 LtDan'sKitchen blogs|
Chicken Inasal - Bacolod Style
4 chicken breasts, skin on
2 chicken thighs, skin on
1 cup vinegar
3 large limes, juiced
1/4 cup brown sugar
1 tbsp salt
1/4 tsp black pepper
2 tbsp ginger, peeled and crushed
2 tbsp garlic, crushed
2 stalks lemon grass, sliced
4 tbsp canola oil
1 tbsp annatto powder
1/2 tsp salt
1/2 cup margarine
1. Combine all the ingredients for the marinade except for the salt and pour
into a baking dish. Arrange the chicken in one layer and season with the
salt. Let chicken pieces sit in the marinade for 30 minutes.
2. After 30 minutes, flip the chicken over and season with more salt.
Marinate for another 30 minutes.
3. While the chicken is marinating, prepare the basting sauce. In a small pot
over medium low heat, combine the canola oil with the annatto powder.
Stir. Add the margarine and heat until the margarine has melted. Season
with salt and pepper. Divide into two and set aside.
4. When ready to grill, cut a few slits into the chicken meat. On a hot grill,
lay the chicken pieces skin side up and cook for about 5 minutes. Flip and
baste the grilled side using half of the the basting sauce. Keep turning
and basting the chicken pieces until thoroughly cooked. Serve right away.
Ginger and carrot relish, lemon wedges,
soy sauce/lemon/sesame oil and annatto oil dip
Copyright 2012 LtDan’sKitchen blogs