COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 kg Chicken thigh 1 whole garlic, minced 2 tbsp. chopped or minced ginger 1-2 tbsp. brown sugar 1/3 cup cane vinegar 2 pieces lemon or calamansi (extract the juice) 3 stalks tanglad (lemon grass), julienne salt and coarsely ground pepper to taste Basting Sauce 1/4 cup atsuete (annatto seeds) oil Marinade Procedure: Combine all the ingredients for marinade and mix it well until the sugar is fully dissolved. Pour the marinade into the chicken and mix it well. Make sure the all the chicken parts has marinade. Cover the plastic container. Marinate for a minimum of 4 hours or leave it overnight inside the fridge. Make sure to turn the chicken over. After marinating, prepare the grill with charcoal on a medium heat. Prepare the basting sauce, combine atsuete oil + marinade. Grill the chicken and baste it with the basting sauce. Turn it over when one side is cooked then baste again with the basting sauce. Best serve with pinakurat vinegar. Enjoy!
Chicken Inasal
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Chicken Inasal
1 kg Chicken thigh 1 whole garlic, minced 2 tbsp. chopped or minced ginger 1-2 tbsp. brown sugar 1/3 cup cane vinegar 2 pieces lemon or calamansi (extract the juice) 3 stalks tanglad (lemon grass), julienne salt and coarsely ground pepper to taste Basting Sauce 1/4 cup atsuete (annatto seeds) oil Marinade Procedure: Combine all the ingredients for marinade and mix it well until the sugar is fully dissolved. Pour the marinade into the chicken and mix it well. Make sure the all the chicken parts has marinade. Cover the plastic container. Marinate for a minimum of 4 hours or leave it overnight inside the fridge. Make sure to turn the chicken over. After marinating, prepare the grill with charcoal on a medium heat. Prepare the basting sauce, combine atsuete oil + marinade. Grill the chicken and baste it with the basting sauce. Turn it over when one side is cooked then baste again with the basting sauce. Best serve with pinakurat vinegar. Enjoy!