Something hot and spicy? Meet the Chicken Inasal Skewers. The word “inasal” means grilled or barbecued in the Visayas region where I come from. It has the characteristic flavour of the region- sourness from the vinegar or calamansi and the heady aroma of garlic and lemongrass. The traditional preferred cuts for chicken inasal is quarted chicken. For this recipe however, I’m using boneless chicken thighs because it is easier to cook while retaining the juiciness.
When I was growing up in the Philippines my dad used to make a marinade with fresh chillis lemon grass and garlic for his chicken inasal. It’s this flavour I’ve tried to recreate in this recipe. Smells mouth wateringly good while being grilled and is on repeat in our kitchen.
Although I cook this often enough, when I go back home this is one of the dishes I look for. I’m always keen to try other versions of my dad’s recipe. I don’t mind the sampling, I enjoy trying out other recipes, but I still go back to this one!
A lot of restaurants in Manila offer the Chicken Inasal in their menu. I love the ones from Max Restaurant and Mang Inasal.
Grilled Chicken Skewers, Inasal my way…
6
servings15
minutes40
minutesIngredients
1/4 cup sriracha sauce
2 teaspoons soy sauce
2 teaspoons anato powder or turmeric powder
2 teaspoons vegetable oil
1/4 cup brown sugar
1 thumb size ginger grated
1 chicken stock cube
Juice of 1 lemon or juice of 6 calamansi
6 cloves garlic peeled and minced
2 teaspoons lemon grass paste or 1 stalk lemon grass white part only minced
1/2 kilo chicken thighs cut into even sized cubes
BBQ skewers soaked in water for 30 minutes
Directions
- In a non reactive bowl combine the chicken pieces with all the marinade ingredients.
- Cover and leave in the fridge for at least an hour maximum three hours
- Thread chicken pieces into skewers about 4 pieces per stick.
- Cook in the grill BBQ about 4 minutes each side until cooked through brushing with the marinade every time you turn the chicken skewers,
- Serve with steamed rice and salad. A spiced vinegar dip is also nice.
