CHICKEN INASAL (KULINARYA COOKING CLUB FOR JUNE)

I've been craving for this type of inasal for the longest time, but for some reason i always end up making something different. It has been years and years since i last had the real Bacolod Inasal at Manokan Country.

Thanks to Ninette and Peachy (Kulinarya Cooking Club) for choosing Pinoy BBQ for this month's theme. I have posted a version of Pork-  Pinoy BBQ, pls. check them out  HERE .

So for this theme, Bacolod Chicken Inasal was my choice of bbq, no doubt about it!! I knew i won't be able to replicate the exact inasal but this is the closest flavor i could do to satisfy my craving.

I've surfed and surfed for a recipe but can't find exactly what i wanted or what i thought would fit the Bacolod Chicken Inasal "profile" ha!ha!ha! So here goes my version based on my memories of how it tasted. If ever you get the authentic Bacolod chicken inasal recipe pls..pls... share it w/ us=;)

I DON'T HAVE THE EXACT MEASUREMENTS FOR THE MARINADE.

2 CUPS (DATU PUTI) VINEGAR-  add more if needed (I BELIEVE THAT SUGAR CANE VINEGAR IS THE KEY TO A GOOD CHICKEN INASAL.

1 BULB OF GARLIC - minced ( DIVIDED INTO TWO BECAUSE YOU'LL NEED SOME FOR YOUR GARLIC RICE)

A STALK OF LEMON GRASS (SLICED THINLY)

1 MEDIUM SWEET ONIONS-GRATED.

SALT AND PEPPER.

(MIX THE ABOVE INGREDIENTS TO MAKE THE MARINADE)

A CUP OF ACHUETE*** OIL WHICH IS A CUP OF OIL AND HALF A PACKET OF ACHUETE POWDER STIR AND MIX. SAVE A HALF CUP OF THE ACHUETE OIL FOR YOUR GARLIC RICE.

**SOMEtIMES CALLED ANNATTO OR ACHIOTE

Marinate the chicken w/ the marinade for at least 6 hours or overnight. Baste the chicken w/ the achuete oil as you grill.

Brown the minced garlic using the achuete oil. Pour and garnish at least 1 tablespoon of the cooked garlic and oil on top of your steamed rice. Normally fried rice is served w/ the inasal but i wanted the steam rice.

Served w/ sinamak vinegar - Datu Puti, chopped garlic, ginger, onions, siling labuyo (Thai bird chili) and salt and pepper.

Served w/ slices of tomatoes or cucumber. I served this w/ radish and it was really good as well.

I originally wanted to use some skewers but the chicken are just big that there is no point of using them.

I LOVE THIS RECIPE. IF THERE IS ANYTHING I'D CHANGE TO THE RECIPE IS THE ACHUETE THAT I USED. I WILL USE THE WHOLE ACHUETE POWDER TO ACHIEVE THE ORANGE COLORED INASAL. THE SMELL WHILE GRILLING...MADE ME THINK OF MANOKAN COUNTRY=;) "KULANG NA LANG AY SAN MIGUEL BEER" LOL!!!