Chicken Inasal
About this Recipe
A popular sweet and spicy Filipino street food.
Chicken Inasal
Directions
- For the annatto oil heat the coconut oil over medium heat in a saucepan with the annatto seeds. The oil will turn a orange red color in about 8-10 minutes.
- Strain the annatto oil and cool. Once cooled whisk in the salt and lemon juice then reserve for basting the chicken.
- For the marinade add coconut vinegar, lemon juice, ginger, garlic, lemon grass, brown sugar, and sprite. Pulse to combine.
- Cut slits in the skin of the leg quarters and then pour the marinade over the top and refrigerate overnight.
- Remove chicken from refrigerator and drain off excess marinade.
- Place chicken on medium high heat area of the grill and brush every 6-7 minutes with annatto oil while also turning the chicken.
- Once the chicken has reached an internal temperature over 165° remove from grill and plate one leg quarter per person.
- Serve the Sawsawan sauce on the side with garlic rice.
Ingredients
- 2 lbs. West Creek Chicken Leg Quarters
- 2 Tbsp. Peak Fresh Produce® ginger, minced
- 2 Tbsp. Peak Fresh Produce® Garlic, minced
- 3/4 cup lemongrass, finely chopped
- 1 cup coconut ivinegar
- 1 ea. Peak Fresh Produce® Lemon(s), juice only
- 1/4 cup West Creek® Light Brown Sugar
- 1 cup Sprite
- 1/2 Tbsp. Roma® Black Pepper, Ground
- 3 Tbsp. annatto seeds
- 1 cup coconut oil
- 1/2 tsp. sea salt
- 1 ea. Peak Fresh Produce® Lemon(s), juice only
- Sawsawan Sauce, recipe follows
Sawsawan Sauce
Directions
- For the Sawsawan sauce, pour a half cup of coconut vinegar, lemon juice, Thai chilies, and soy sauce in blender run on low to combine. W
- ith the blender running slowly add coconut oil to form emulsification.
- Portion into four ramekins for service.
Ingredients
- 2 ea. Thai red chiles, stems removed & chopped
- 1/2 cup Asian Pride® Soy Sauce
- 1/2 cup coconut ivinegar
- 3 ea. Peak Fresh Produce® Lemon(s), juice only
- 1 ea. Peak Fresh Produce® Cucumber(s), sliced for garnish