Date Night · Filipino
Chicken Inasal
We marinate this chicken in ginger, lemongrass, and annatto oil before grilling it to get that signature yellow color and smoky finish.
Why This Works
The combination of lemongrass and annatto provides a unique, bright, and earthy flavor that is impossible to mistake.
The Upgrade
Use a heavy-duty brush to apply the annatto oil during the final minute of cooking for an incredible glistening finish.
Chef's Secret
Michelin TechniqueGrate the ginger using a microplane to release maximum juices, creating a more cohesive marinade that sticks to the meat.
Ingredients
Total time including resting: 45 min
Directions
Combine lemongrass, ginger, garlic, sugar, and calamansi in a blender to form a coarse paste.
2 minRub the paste into the chicken thoroughly, ensuring it gets under the skin.
5 minMarinate the chicken to let the fibers absorb the aromatics.
15 minPreheat a grill or heavy skillet to medium-high heat.
5 minGrill chicken skin-side down for even rendering.
8 minBaste the chicken continuously with the annatto oil to build color and moisture.
5 minFlip and continue cooking until juices run clear and skin is charred.
5 minWine Pairing
Torrontés
White Wine
The BottleColomé Estate Torrontés
This grape's intense floral aromatics dance with the lemongrass and ginger in the marinade. The wine's zesty acidity cuts through the annatto oil, leaving a clean, refreshing palate.
Nutrition per Serving
410
calories
32g
protein
6g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Green Papaya Atchara
This tangy pickled papaya relish provides a sharp acidic brightness that cuts through the smoky, fatty chicken skin.
Ingredients
Directions
Toss grated papaya with salt in a bowl, let sit for 10 minutes, then squeeze firmly in a cheesecloth to remove all excess moisture.
Combine vinegar, sugar, and ginger in a small saucepan over medium heat; whisk until the sugar is fully dissolved, then remove from heat.
Place the squeezed papaya, carrots, bell peppers, and onion into a sterilized glass jar.
Pour the hot vinegar brine over the vegetables, ensuring they are fully submerged.
Seal the jar and allow the mixture to cool to room temperature.
Refrigerate for at least 1 hour before serving to ensure the flavors harmonize and the acidity sharpens.
Side Dish
Ginger-Scented Rice
Steam rice with a few thin slices of ginger to echo the aromatics in the chicken marinade.
Ingredients
Directions
Rinse rice under cold water until the starch runs clear; drain thoroughly.
Place rice, water, salt, and oil into a medium heavy-bottomed saucepan.
Arrange ginger slices evenly across the surface of the rice.
Bring to a boil, then immediately reduce heat to the lowest setting and cover tightly.
Simmer for 18 minutes, then remove from heat and let sit covered for 5 minutes.
Remove ginger slices, fluff the rice gently with a fork, and serve warm.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Cooked it for guests over the weekend — everyone wanted the recipe.