Fatboy Zine

Recipe! Filipino Chicken Inasal

Filipino food has so many incredible dishes, but this one’s special.
It marries sour, tangy & sweet flavours with that incredible charred taste that’s just unexplainable.

Marinade Ingredients
X2 Chicken Legs
1 Cup of Cane Vinegar
(Filipino brands like Datu Puti will work best, however I’ve made this dish with rice vinegar and it also works well)
½ cup of 7up or Sprite
1 Lemongrass stalk
6 Cloves of garlic
4 Tablespoons of minced ginger
2 lemons

Annatto oil Ingredients
1/2 Cup of Chicken Fat
(alternatively use vegetable oil)
2 Tablespoons of Annatto seeds
1 Cloves of Garlic
3 Bay leaves

CHICKEN RECIPE

Find a container large enough to marinade the
chicken in.

Finely mince the lemongrass, garlic and ginger. Combine in your container with the Vinegar, 7up and lemon juice.

Add your chicken legs, be sure to coat them as much
as possible so there’s no dry spots. Leave ideally overnight but 2-4 hours is also fine.

Once you’re ready to cook. Preheat your oven on grill
to 200c.

Remove the chicken from its marinade and discard the mixture. Be sure to shake off any excess. Place it on a clean surface and dab dry with a paper towel to remove any excess moisture, leave it on the side to air dry.
While the chicken dries we can prepare the basting oil. In a small pan start to heat the fat carefully on a medium heat. Once it starts to heat up, add in your aromatics.

After 5-10 minutes, or once the fat takes on the rich red colour of the annatto seeds, remove and set aside.

Coat the chicken with the oil and place under the grill. Continue to baste every 10 minutes.

Grill the chicken for between 25-35 minutes depending on its size. You want the skin to charr slightly.

Serve and enjoy.