Here’s another grill recipe. Grilled chicken and rice with pickles, one of the world’s best combos. Chicken inasal, a signature dish of Bacolod City in the Philippines. Marinated in an aromatic vinegar mixture and basted with chicken fat gives you so much flavor. I suggest grilling over charcoal to get the smokiness. The shallots are a quick pickle that drew inspo from toyomansi. A Filipino condiment served with grilled dishes.
Recipe:
Serves 3-4
Time: 2 hours + marinating time
Ingredients:
Annatto chicken fat
1 cup chicken fat, substitute with butter or coconut oil
2 Tbsp annatto seed
1 Tbsp black peppercorns
5 garlic cloves, smashed
Lemon peel
Lime peel
In a small pot, combine chicken fat, annatto seed, black peppercorns, garlic, lemon peel and lime peel.
Cook over low heat until garlic has softened, about 15 minutes.
Cool to room temperature. Strain through fine mesh strainer.
Store in a container in the fridge. Use it in marinades or drizzle on some eggs or rice.
Chicken inasal
6 garlic cloves
1 inch ginger, peeled and chopped
1 4-inch piece lemongrass, tender part, sliced
1 Tbsp kosher salt
1 Tbsp black peppercorns
6 oz lemon lime soda, such as sprite
1/2 cup vinegar (such as rice, apple cider, or coconut)
1/4 cup soy sauce
1 Tbsp brown sugar
Juice of 1 lime
Juice of 1 lemon
3 Tbsp annatto chicken oil, plus more for basting
8 boneless, skin on chicken thighs
Skewers, optional
Cooked rice, for serving
Pickled shallots, for serving
In a mortar and pestle, crush garlic, ginger, lemongrass, salt and black peppercorns until paste-like. Alternatively, use a food processor.
Add lemongrass mixture to a bowl. In the same bowl, add in lemon-lime soda, vinegar, soy sauce, brown sugar, lime juice, lemon juice and annatto chicken oil. Whisk until combined.
Pour over chicken thighs and marinate for at least 2 hours or overnight.
Preheat grill for at least 10-15 minutes before cooking.
Over medium heat, grill chicken thighs flipping over every 10 minutes or so. Brush with chicken annatto oil throughout cooking. You’re looking for a nice char but not burnt. Around 25-35 minutes.
Serve with rice and pickled shallots.
Pickled Shallots
2 medium shallots, peeled and thinly sliced
1 fresno chile or thai chile, thinly sliced
1/3 cup soy sauce
1/3 cup rice vinegar
Place shallots and chile in a container. Pour soy sauce and vinegar over shallots. Allow to sit for at least 1 hour before serving.
Store in fridge.
Yummy! 🤤 Thanks, Chuck!
Sounds so good - I keep rereading for when soda goes in - I’m sure into the marinade - not the shallots