Mang Inasal chicken
The charcoal
Filipino
Mang Inasal chicken
A butterflied chicken in lemon, soy, vinegar, and annatto oil. No lemonade.
A whole chicken, butterflied, about 1.8 kg. Lemon juice instead of calamansi. No Sprite and no 7-Up. Two tablespoons of water in their place, and the sugar is 2 tablespoons. Annatto oil in the marinade, and more of it for basting. The wait is 6 hours, or overnight. The cover is the kettle. The chicken on the grill is in pieces.
Before you cook
Mang Inasal is the Bacolod chicken, grilled and stained with annatto. Home copies often add a lemon-lime soda for sweetness and a softer bite. This marinade does not. Lemon juice and a little water stand in, and the sugar is higher to make up for it. The red is the seeds, not a powder.
- Serves
- 4
- Time
- 45 min
- Level
- Project
- Energy
- 420kcal
- Project
Contains soy and gluten.
Equipment
- Bowl
- Small pan
- Grill, or a grill pan
- Knife
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1757 kJ
- 420 kcal
- Protein
- 36 g
- Fat
- 26 g
- Carbohydrate
- 8 g
- Sugars
- 6 g
- Fibre
- 0 g
- Salt
- 2 g
- Sodium
- 800 mg
This batch, 4 servings, is about 7029 kJ (1680 kcal), with 24 g sugars and 8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Warm the oil, add the annatto seeds, and stir until the oil is deep orange-red. Strain the seeds out and let the oil cool.
- 02
Mix the lemon juice, soy sauce, vinegar, 5 tablespoons of the annatto oil, sugar, salt, pepper, garlic, ginger, water, and the honey if you are using it.
- 03
Coat the chicken. Massage the marinade in. Cover it and refrigerate for at least 6 hours, or overnight.
- 04
Grill it over indirect heat first, then finish over direct heat. Baste with the rest of the annatto oil. A hot grill pan will do if you have no charcoal. Cook until the thickest part is cooked through.
Times are a guide. If it needs another minute, give it another minute.
To serve
With garlic rice. A little dish of soy sauce, lemon juice, and chili for dipping.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat slices in a pan until they are steaming, or eat them cold. Do not leave cooked chicken on the bench.
Leftovers
- Inasal, the next day
For a parent, a student, or anyone who cooked yesterday.
What you made
Members can send a photo and the story of their version. I may feature it. It will not replace my picture. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Mang Inasal chicken
Serves 4 · 45 min
Ingredients
- 1 ¾ kg whole chicken, butterflied
- 5 tbsp lemon juice
- 4 tbsp soy sauce
- 2 ½ tbsp white vinegar
- 5 tbsp annatto oil
- 2 tbsp brown sugar
- 1 ½ tbsp salt
- 1 ½ tsp black pepper
- 1 ½ tbsp garlic, minced
- 1 ½ tbsp ginger, minced
- 2 tbsp water
- 1 tsp honey, optional
- ⅓ cup cooking oil, for the annatto oil
- 2 ½ tbsp annatto seeds
Method
- Warm the oil, add the annatto seeds, and stir until the oil is deep orange-red. Strain the seeds out and let the oil cool.
- Mix the lemon juice, soy sauce, vinegar, 5 tablespoons of the annatto oil, sugar, salt, pepper, garlic, ginger, water, and the honey if you are using it.
- Coat the chicken. Massage the marinade in. Cover it and refrigerate for at least 6 hours, or overnight.
- Grill it over indirect heat first, then finish over direct heat. Baste with the rest of the annatto oil. A hot grill pan will do if you have no charcoal. Cook until the thickest part is cooked through.
To serve
With garlic rice. A little dish of soy sauce, lemon juice, and chili for dipping.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat slices in a pan until they are steaming, or eat them cold. Do not leave cooked chicken on the bench.