Chef TV

Kitchen Basics – Chicken Inasal
October 10, 2007, 10:17 am
Filed under: Uncategorized

1.5 kilos chicken, cut into serving pieces but divide according to dark and white meat portions (thighs and legs are dark; breast and wings are white)
6 cloves of garlic, minced
slice of galanggal or langkawas
1/2 tsp black peppercorns, cracked
juice from 1 lemon, or lime or 5 pcs calamansi
1/2 cup vinegar (palm, cane or white)
annatto (achuete) water (1 tbsp annatto seeds dissolved in 1/4 cup water, strain and discard seeds) optional
1/2 tsp salt
sinamak vinegar

1. In a bowl combine chicken, garlic, pepper, ginger or langkawas,  juice of lemon, lime or calamansi, vinegar, annatto water and salt. Cover and marinate overnight
2. Remove the chicken from the marinade. Reserve marinade for basting the chicken during the cooking. Thread in skewers making sure the dark meat and the white meat are in separate skewers
3 Grill chicken over hot coals until both sides are cooked, basting occasionally with the marinade. Serve warm with sinamak vinegar


1 Comment so far
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Good recipe thanx for sharing.M

Comment by Merrylin

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