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
skewers
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

Advertisements

1 Comment so far
Leave a comment

Good recipe thanx for sharing.M

Comment by Merrylin




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: