by Chef Zac Ardena Summer is slowly winding down, so I’m trying to find as many excuses as I can to be outside and grilling! One of my favourite things to grill is chicken Inasal, a super simple Negros specialty, where my dad is from. Like kwek kwek, the chicken takes on a nice orange colour from marinating in annatto powder. For this recipe, I used a boneless chicken breast pounded thinner for a faster, more evenly grilled piece of meat. Serve it with rice, grilled veggies and atchara, another Ardena household staple!
- 2 large boneless, skinless chicken breasts, halved
- 3 Tbsp brown sugar
- 4 Tbsp annatto oil (this is made by infusing hot oil with crushed annatto seeds)
- 2 Tbsp ginger, minced
- 2 Tbsp garlic, minced
- 1 stalk lemongrass, pounded and minced
- 4 lime leaves
- ½ cup spicy vinegar or pinakurat
- 2 Tbsp calamansi extract
- 1 tsp salt
- Pinch black pepper
- Extra salt and pepper to taste
- In a medium-sized container, combine all the ingredients, saving 3 Tbsp of the annatto oil. Cover the container and let the chicken marinate for about two hours.
- Take out the chicken pieces and place between two sheets of saran wrap. Using a meat mallet (or a small pot or skillet), pound the chicken flatter until the entire piece is of an even thickness.
- Brush the flattened chicken pieces with the remaining annatto oil.
- Grill until the chicken reaches an internal temperature of 165°F.
- Cover with foil and let rest for five minutes. Then it’s ready to serve!