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Chicken Inasal is one of the favorite food of the Pinoy palate. This recipe prepared by Chef Myra Segismundo at The Maya Kitchen Culinary Center last April 2013 is very easy to make.
TIP: wet the barbecue sticks before skewering the chicken to avoid any untoward incidents.
This is a great lunchbox filler for the kids to enjoy:
CHICKEN INASAL
(Serves 4)
350 grams Boneless chicken breast (skinless), cut into 1 x 1 x ¼ inch pieces
4 cloves Garlic, minced
½ tsp Black peppercorns, cracked
Juice from 1 lemon or lime
¼ cup Vinegar (palm, cane or white)
2 tbsp Annatto water
12 pcs. Skewers/barbecue sticks
Sinamak vinegar
PROCEDURE:
1. In a bowl, combine chicken meat, garlic, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate chicken overnight.
2. Remove chicken from the marinade. Thread in skewers. Cook marinade for basting the chicken during cooking. Set aside.
3. Grill skewered chicken over hot coals until all sides are cooked, basting occasionally with the cooked marinade. Serve warm with sinamak vinegar.
