Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of the Philippines! Chicken Inasal isn't just a meal; it's a sensational grilling experience that combines tangy, zesty flavors with perfectly charred chicken that will make your dinner guests beg for your secret recipe. Get ready to transform your ordinary grilled chicken into an extraordinary feast that celebrates the rich, bold traditions of Filipino cuisine.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup calamansi juice
- Salt and pepper to taste
- Banana leaves for grilling
Instructions
- Prepare the marinade by combining vinegar, soy sauce, minced garlic, minced ginger, calamansi juice, salt, and pepper in a large mixing bowl. Whisk ingredients thoroughly to create a uniform marinade.
- Rinse chicken breasts under cold water and pat dry completely with paper towels to ensure proper marinade absorption.
- Place chicken breasts in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2-3 hours, preferably overnight, to allow flavors to penetrate deeply.
- Before grilling, remove chicken from refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat grill to medium-high heat, around 375-400°F. Clean and oil grill grates to prevent sticking.
- Optional: Line grill with cleaned banana leaves for authentic flavor and to prevent direct contact with grates.
- Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade to prevent cross-contamination.
- Grill chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165°F, turning once midway.
- Baste chicken with remaining marinade during grilling for extra moisture and flavor.
- Once cooked, remove chicken from grill and let rest for 5-7 minutes to allow juices to redistribute.
- Serve hot, optionally garnished with additional calamansi wedges and steamed rice.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the marinade (ideally overnight), the more deeply the flavors will penetrate.
- Room Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before grilling to ensure even cooking.
- Banana Leaf Magic: If possible, use banana leaves on the grill. They add an authentic smoky-sweet aroma and prevent the chicken from sticking.
- Temperature Control: Use a meat thermometer to ensure the chicken reaches exactly 165°F - this guarantees juicy, safe-to-eat chicken every time.
- Resting is Crucial: Let the chicken rest for 5-7 minutes after grilling. This allows the juices to redistribute, keeping the meat incredibly tender and flavorful.
- Calamansi Boost: If you can't find calamansi, a mix of lime and orange juice can be a good substitute, though it won't be 100% authentic.
- Basting Technique: Baste the chicken during grilling, but be careful not to cross-contaminate with the original marinade. Always use a clean brush or prepare a separate basting mixture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 3g
Protein: 35g
Fat: 6g
Saturated Fat: g
Cholesterol: 95mg
