Chicken Inasal with Special Chicken Oil

By: Mr. Hugh's Kitchen

By: Mr. Hugh's Kitchen

"The word “inasal” means “to barbecue/to skewer/to grill.” Authentic ones have different ingredients in marinading, which sets it apart from any other grilled chicken. They say that the secrets are the chicken oil which you make on your own, and the coconut vinegar. I think many would agree that the chicken oil gives you extra cholesterol, but it is also so good that you would not leave it out when eating chicken inasal. In marinading, instead of using plain vinegar, coconut vinegar is used. It gives the meat a distinct flavor that will cause you to have some more."

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Serves6

Preparation Time20 min

Chilling Time3 hr

Cooking Time15 min

Cooking MethodGrilling

Ingredients

500 grams chicken fats or skin
1 tablespoon achuete seeds/powder
2 cloves garlic, crushed
6 pcs chicken (thigh or wing parts)
2 thumbs ginger, crushed finely
2 cloves garlic, crushed
1 stalk lemon grass, chopped
1 cup soy sauce
1 cup coconut vinegar
1 cup brown sugar

Put the chicken fats and skin in a wok and put over low fire. Let it simmer and release its oil.
Remove the fats and chicken skin from the pan once they turn golden brown.
Put garlic and achuete powder/seeds in the chicken oil. Stir until the color is fully incorporated.
Remove from heat and strain the oil to remove the aromatic residues.
Put into a container and set aside for later use.
In a large bowl, combine all the marinade ingredients except the chicken parts. You may use your hands in mixing them to ensure that everything is properly incorporated.