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Chicken Inasal (Filipino Chicken BBQ)

Tangy, crispy, grilled chicken — probably the best way to describe Chicken Inasal. Marinated in acids and aromatics, it’s a family favorite!

Chicken Inasal

Coconut Sap Vinegar is when coconut trees are tapped for its sap and then fermented. It is white and cloudy with a slight sweet smell. There is no coconut smell or flavor, surprisingly.

Annatto (or Achuete) Oil is used widely in the Philippines mostly to give a warm burst of orange color in grilled dishes.

Yields 6 servings of Chicken Inasal (Filipino Chicken BBQ)

The Preparation

Chicken Wings

  • 48 ounces bone-in chicken wings
  • 1 medium stalk lemongrass
  • 3 teaspoons minced garlic
  • ¼ cup coconut vinegar
  • 2 tablespoons calamansi juice
  • 2 tablespoons water
  • 1 tablespoon low-carb brown sugar replacement
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon grated ginger

Basting Liquid

  • ¼ cup duck fat
  • 2 tablespoons annatto seeds

* Regular white vinegar may be used in place of coconut vinegar, but for more authentic taste, find in most Asian groceries or online, look for Datu Puti brand.
** Annatto seeds can be found in most Latino stores or online.

The Execution

1. Portion chicken wings into wingettes and drumettes, discard tips.

Preparing the wings.
2. In a food processor (or blender), add lemongrass, garlic, vinegar, calamansi juice, water, sweetener, salt, pepper, and ginger. Pulse until blended and homogeneous. Drain to discard fibrous bits.

Making the marinade.
3. Pour marinade over chicken wings.

Marinating the chicken wings.
4. Transfer to a ziplock bag and refrigerate for about 2 hours, shaking and turning to evenly distribute marinade every hour.

Marinating the chicken wings.
5. To make the basting oil, in a saucepan, warm the duck fat then add annatto seeds.

Making the basting oil.
6. When it begins to bubble, turn off the heat and allow to steep for at least 30 minutes. Strain through a fine-mesh strainer and let cool. Store in an airtight container. This may be refrigerated for up to two weeks.

Basting oil for the chicken.
7. Remove chicken from the marinade. Lightly grease grill and heat over hot coals. Grill chicken, turning once or twice, basting regularly with annatto oil. Remove from heat.

Grilling the chicken.
8. Serve with a side of steamed broccoli and spiced vinegar (add crushed garlic, minced shallots, and chopped birds eye chili).

Chicken Inasal

This makes a total of 6 servings of Chicken Inasal (Filipino Chicken BBQ). Each serving comes out to be 521.93 Calories, 38.79g Fats, 2.02g Net Carbs, and 40.14g Protein.

Chicken Inasal Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
48 ounces bone-in chicken wings 2599.08 179.08 0 0 0 238.41
1 medium stalk lemongrass 9.5 0.1 2.4 0 2.4 0.2
3 teaspoons minced garlic 13 0 2.8 0.2 2.6 0.5
¼ cup coconut vinegar 0 0 0 0 0 0
2 tablespoons calamansi juice 8 2 2 0 2 0
1 tablespoon brown sugar replacement 0 0 0 0 0 0
¼ teaspoon black pepper 1.3 0 0.3 0.1 0.2 0.1
1 tablespoon grated ginger 5.5 0.1 1.2 0.1 1.1 0.1
¼ cup duck fat 452 51 0 0 0 0
2 tablespoons annatto seeds 43.2 0.46 8.16 4.32 3.84 1.54
Totals 3131.58 232.74 16.86 4.72 12.14 240.85
Per Serving(/6) 521.93 38.79 2.81 0.79 2.02 40.14

Chicken Inasal (Filipino Chicken BBQ)

3 hours

25 minutes

3 hours, 25 minutes

Yield: 6 servings

Calories per serving: 521.93

Fat per serving: 38.79

Chicken Inasal (Filipino Chicken BBQ)

Tangy, crispy, grilled chicken — probably the best way to describe Chicken Inasal. Marinated in acids and aromatics, it’s a family favorite!

The Preparation

    Chicken Wings
  • 48 ounces bone-in chicken wings
  • 1 medium stalk lemongrass
  • 3 teaspoons minced garlic
  • ¼ cup coconut vinegar
  • 2 tablespoons calamansi juice
  • 2 tablespoons water
  • 1 tablespoon low-carb brown sugar replacement
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon grated ginger
  • Basting Liquid
  • ¼ cup duck fat
  • 2 tablespoons annatto seeds

The Execution

  1. Portion chicken wings into wingettes and drumettes, discard tips.
  2. In a food processor (or blender), add lemongrass, garlic, vinegar, calamansi juice, water, sweetener, salt, pepper, and ginger. Pulse until blended and homogeneous. Drain to discard fibrous bits.
  3. Pour marinade over chicken wings.
  4. Transfer to a ziplock bag and refrigerate for about 2 hours, shaking and turning to evenly distribute marinade every hour.
  5. To make the basting oil, in a saucepan, warm the duck fat then add annatto seeds.
  6. When it begins to bubble, turn off the heat and allow to steep for at least 30 minutes. Strain through a fine-mesh strainer and let cool. Store in an airtight container. May be refrigerated up to two weeks.
  7. Remove chicken from the marinade. Lightly grease grill and heat over hot coals. Grill chicken, turning once or twice, basting regularly with annatto oil. Remove from heat.
  8. Serve with a side of steamed broccoli and spiced vinegar (add crushed garlic, minced shallots, and chopped birds eye chili).

Notes

This makes a total of 6 servings of Chicken Inasal (Filipino Chicken BBQ). Each serving comes out to be 521.93 Calories, 38.79g Fats, 2.02g Net Carbs, and 40.14g Protein.

https://www.ruled.me/chicken-inasal-filipino-chicken-bbq/

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