How to enjoy you Inasal:
1. do the sauce, mix calamansi with soy sauce and chicken oil. to make it spicy put sili and crush as you want.
2. wash you hands properly. Inasal is best eaten with barehands. Restaurants serving Inasal have a space to wash hands and soaps are provided. Some oldies also raise one of their legs in the chair. hehe!
3. Dip your chicken in the sauce, eat it but don't chew. Suck the sauce then enjoy the chicken. Best with garlic rice.
How to DIY Chicken Inasal:
reposting from: Panlasang Pinoy
- 2 lbs chicken cut into serving pieces
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 3/4 cup lemongrass, chopped
- 1 cup coconut vinegar
- 1/2 cup lemon or calamansi juice
- 1 tablespoon salt
- 1/4 cup brown sugar
- 1 cup lemon soda (softdrink)
- 1/2 tablespoon ground black pepper
- Basting Sauce:
- 3 tablespoons annatto oil (atsuete oil)
- 1/2 cup margarine, softened
- 1/4 teaspoon salt
- 1 teaspoon lemon or calamansi juice
- In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
- Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
- In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
- Grill the chicken while basting generous amount of the margarine mixture.
- Transfer the grilled chicken to a serving plate.
- Serve with sinamak. Share and enjoy!