Asian•gourmet
Chicken Inasal
Juicy chicken inasal with a simple marinade and homemade annatto chicken oil, inspired by Bacolod street food flavors.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stalk lemongrass (sliced thinly)
- 3 cloves garlic (minced)
- 1 Thai shallot (finely chopped)
- 2 thin slices ginger
- 2 tbsp chicken inasal oil
- ½ tsp black peppercorns
- 1 ½ tbsp oyster sauce
- 1 ½ tbsp soy sauce
- 1 ½ tsp sugar
- 2 tbsp water
- 1 tbsp vinegar (cane or rice vinegar)
- 4 chicken legs
Instructions
- 1
Slice the ginger and lemongrass thinly, mince the garlic, and finely chop the shallot.
- 2
Pound the lemongrass first in a mortar until broken down, then add ginger, shallot, garlic, and peppercorns, pounding into a coarse paste.
- 3
Transfer to a bowl and mix in the chicken inasal oil, oyster sauce, soy sauce, sugar, water, and vinegar.
- 4
Add the chicken legs and coat well with the marinade. Cover and chill for at least 1 hour or overnight.
- 5
Grill over medium heat, basting if you like, until the chicken is cooked through.