Get ready to transport your taste buds to the vibrant streets of the Philippines with this mouthwatering Chicken Inasal recipe! This isn't just another chicken dish – it's a culinary journey that combines tangy marinades, aromatic herbs, and perfectly charred meat that will make your dinner guests beg for your secret recipe. Whether you're a cooking novice or a seasoned chef, this Filipino classic is about to become your new go-to meal that promises to deliver restaurant-quality flavor right from your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 4 chicken leg quarters
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass, minced
- 1 teaspoon black pepper
- 1/4 cup oil
- Salt to taste
Instructions
- In a large mixing bowl, combine vinegar, soy sauce, minced garlic, minced ginger, minced lemongrass, black pepper, and salt to create the marinade.
- Thoroughly wash chicken leg quarters and pat dry with paper towels to remove excess moisture.
- Place chicken leg quarters in the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2-3 hours, preferably overnight for deeper flavor penetration.
- Preheat oven to 425°F (218°C) or prepare grill to medium-high heat with direct and indirect cooking zones.
- Remove chicken from marinade, allowing excess to drip off. Reserve marinade for basting.
- If using oven: Place chicken on a lined baking sheet, skin side up. Roast for 35-40 minutes, basting with reserved marinade every 10-15 minutes.
- If grilling: Place chicken on indirect heat side of grill, skin side up. Cook for 25-30 minutes, turning occasionally and basting with marinade.
- Ensure internal temperature of chicken reaches 165°F (74°C) at thickest part using a meat thermometer.
- Remove from heat and let rest for 5-7 minutes before serving to allow juices to redistribute.
- Serve hot with steamed rice and garnish with fresh lemon or calamansi wedges.
Tips
- Marinating is Key: Don't rush the marinating process. The longer the chicken sits in the marinade (ideally overnight), the more flavor it will absorb.
- Temperature Matters: Use a meat thermometer to ensure your chicken is cooked perfectly at 165°F (74°C) – no guesswork, just juicy meat!
- Basting Technique: Regularly basting the chicken helps keep it moist and adds layers of flavor during cooking.
- Indirect Heat is Your Friend: Whether using an oven or grill, cooking with indirect heat prevents burning and ensures even cooking.
- Resting Time: Always let your chicken rest for 5-7 minutes after cooking. This helps redistribute the juices, keeping the meat tender and flavorful.
- Garnish Wisely: Fresh calamansi or lemon wedges aren't just a garnish – they add a bright, citrusy finish that elevates the entire dish. Pro Tip: For an authentic touch, serve with garlic rice and a simple vinegar dipping sauce to truly capture the essence of Filipino cuisine!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
