This grilled chicken dish is also called chicken Inasal one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done. The main issues with marination are not how long it needs to be marinaded to become flavorful, but rather, it’s how long it can and should be marinated without the chicken-or any other meats for this matter-becoming mushy and grainy in texture.
Ingredients
- 3 lbs chicken (leg quarters)
- 1/2 cup soy sauce
- 2 cups coconut vinegar (any white vinegar will do)
- 1 cup lemon juice
- 1 cup lemongrass
- 3 tbsp ginger (minced)
- 1 tbsp ground black pepper
- 1/2 cups brown sugar
- 1 tablespoon salt
- 5 tablespoons of oil
- 1 cup margarine, softened
- 3/4 teaspoon salt
- 2 teaspoon lemon juice
Instructions
- Combine and mix soy sauce, lemon-lime soda, vinegar, lemongrass, lemon juice, salt, ground black pepper, ginger, garlic and brown sugar in a big mixing bowl.
- Add the chicken mixing or shaking them all together until it is well incorporated. Marinade for 3 hours.
- Basting sauce – combine and mix annatto oil, lemon juice, margarine, and salt mix it well. Set aside.
- When chicken is well marinated, grill them. Baste frequently and generously with the basting sauce.
- Make sure the chicken is cooked all the way through by poking it with the tip of a knife right at the joint area of the leg quarter.
