Inasal na Manok
Grilled chicken marinated in a special mix of lemongrass, calamansi, and annatto.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Make the Marinade: In a large bowl, whisk together the pounded lemongrass, minced garlic, grated ginger, calamansi juice, vinegar, brown sugar, 1 tbsp salt, and 1 tsp black pepper.
- 2
Marinate: Score the chicken skin slightly. Submerge the chicken quarters in the marinade, massaging it into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Prepare the Grill: Prepare a charcoal grill. You want medium-hot coals so the chicken cooks through without burning the sugary marinade on the outside.
- 4
Grill and Baste: Thread the chicken onto wide bamboo skewers or place directly on the grate. Grill for 15-20 minutes per side.
- 5
Baste Generously: While grilling, baste the chicken continuously with the annatto oil using a brush. This gives the chicken its signature shiny, deep orange color and rich flavor.
- 6
Serve: The chicken is done when the juices run clear and the skin has a slight char. Serve with garlic rice, a side of chicken oil, and a dipping sauce of soy sauce, calamansi, and crushed chilies.
Plan it in Listahan
Add Inasal na Manok to your week, check it against your household's allergens, and build the shopping list automatically.