Chicken Inasal (Chicken BBQ)

Coming from a place known as the Manokan Country (Chicken Country), which is Bacolod City, Philippines, I always look forward to our "Chicken Inasal", whether you go to Manokan Country, Chicken Deli, Chicken House, Mang Inasal and many other places that serves Chicken Inasal, nothing compares to what we make at home. Especially if our youngest sister will be the grill master of the day, she just grills it like no other! We have our own different  marinades that we use, but my own or not, passion is a key ingredient that makes all our barbeques great (that's my opinion of course!).

Usually Chicken Inasal is served with plain rice (but I prefer garlic rice with this) and Atsara/Atchara (grated papaya preserved with carrots, onions, bittergourd, etc.) along with a dip composed of soy sauce, calamansi juice and chili. This is best enjoyed when eating with your hands!

CHICKEN INASAL
Serves 4

4 pcs          Quarter Chicken (leg & thigh preferably) - skin on
4 pcs          BBQ Sticks (large bamboo skewers to carry the weight of the chicken piece)

Marinade:
4 Tbsp        Soy Sauce
4 cloves      Garlic
1 stalk         Lemongrass
1 inch          Ginger
4 Tbsp        Calamansi Juice
1 tsp           Sugar
1 tsp           Salt
1 tsp           Pepper

Dip:
Soy sauce, Calamansi and Chili

First, soak the bamboo skewers in water.  This will prevent it from burning while cooking.

Wash chicken pieces carefully, pat dry and set aside preferably in a large ceramic bowl while you prepare your marinade.

Using a mortar and pestle, pound garlic, ginger, lemongrass and salt together to form a paste. You may roughly chop these ingredients in manageable pieces before pounding.  Transfer this to a mixing bowl and add remaining ingredients for the marinade. Mix thoroughly and rub marinade onto each chicken pieces making sure it is well coated.  Cover bowl with cling film and marinate for at least 2 hours or overnight in the fridge.

When your chicken is ready, skewer it up and grill at medium high heat for 15-20 minutes using the excess marinade to baste the chicken from time to time.

Serve hot with plain white rice or rice topped with fried garlic. Atsara is optional and the dip is make your own style.

Yummy!