momcooks.dadcooks.

This is another one of M's delicious spur of the moment creation. Chicken Inasal for me is lemon chicken in roasted/grilled chicken fashion. but it's sour-salty-sour taste is what makes it different and so Filipino. Of course what's missing here is the authentic way of grilling, which is outdoors. This on the other hand was oven-broiled...it just wasn't that nice a spring weekend as of yet. in fact it was still freezing cold yesterday. soon, we'll get there.

Here's the recipe, thanks to PinoyRecipe.

2 Chickens (free range if available) 3/4 cup Filipino vinegar 1/4 cup Garlic finely minced 2 stalks Lemon grass optional Salt Annatto oil (see notes below) Wooden skewers Spiced vinegar Additional Ingredients 2 med chickens [or 3 small] 3/4 cup palm vinegar or cane or kalamansi [in our case, lemon] 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.) i think M omitted this part. thick wooden skewers, soaked for 1 hour in water prior to cooking bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

HOW-TO:

Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.

Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

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