Description
Chicken Inasal is a flavorful Filipino grilled poussin marinated in a vibrant mixture of garlic, ginger, lemongrass, citrus juices, and achuete oil. This recipe features a smoky and tangy marinade with a basting butter that adds richness and vibrant color. The poussins are first seared on a griddle pan for a crisp golden skin, then finished in the oven for a juicy, tender finish. Served on toasted banana leaves with pickled atchara and a tangy sinamak dipping sauce, this dish is a delicious celebration of Filipino flavors.
Ingredients
Scale
Chicken and Marinade
- 2 poussins, spatchcocked
- 3 tbsp achuete (annatto) oil (see tip)
- 1 banana leaf, cut into rectangles for serving
- 2 spring onions, sliced, to serve
- 1 garlic bulb, roughly chopped
- 50g ginger, peeled and roughly chopped
- 1 large red onion, roughly chopped
- 2 lemongrass stalks, roughly chopped
- 1 tsp black peppercorns
- 1 lime, juiced
- 1 lemon, juiced (or 100ml calamansi juice to replace both lemon and lime juices)
- 2 tbsp soft brown sugar
- 4 tbsp cane vinegar
- 2 bay leaves
- 4 garlic cloves, crushed
- Salt, to taste
Basting Butter
- 50g salted butter, softened
- 1 lemon, juiced
- 2 tbsp soft dark brown sugar
- 2 tbsp achuete oil
- 1 bird’s-eye chili, finely chopped
- 1 tsp ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped shallot or red onion
- 2 tbsp cane vinegar
- 1 tsp black peppercorns, ground
Sinamak Sauce
- 4 tbsp cane vinegar
- 1 tbsp soy vinegar (for serving)
- 1 tbsp achuete oil (for serving)
- Finely chopped bird’s-eye chili, to taste
Accompaniments
- Atchara (Filipino pickled papaya), to serve
Tip: How to Make Achiote Oil
- 1 tbsp annatto seeds
- 150ml olive oil
Instructions
- Prepare the Marinade: Combine the roughly chopped garlic bulb, ginger, red onion, lemongrass, black peppercorns, lime juice, lemon or calamansi juice, soft brown sugar, cane vinegar, bay leaves, crushed garlic cloves, and salt in a large bowl. Stir well to create a vibrant marinade.
- Marinate the Poussins: Score the legs of the poussins and remove the wishbones for easier grilling. Add the poussin to the marinade, ensuring they are well-coated. Cover and chill in the refrigerator for at least 4 hours to allow the flavors to deeply penetrate the meat.
- Make the Achiote Oil: In a small pan, gently heat the olive oil and annatto seeds to a simmer. Turn off the heat and let it steep for 3 minutes. Strain through a fine mesh sieve into a jar, creating a richly colored and flavorful achuete oil.
- Prepare the Basting Butter: In a bowl, mix softened salted butter with finely minced garlic, lemon juice, soft dark brown sugar, and achuete oil. Stir until smooth and combined. Add finely chopped bird’s-eye chili, ginger, garlic clove, shallot or red onion, cane vinegar, and ground peppercorns. Mix thoroughly to form a flavorful basting butter.
- Preheat Cooking Tools: Heat the oven to 190°C (170°C fan / gas mark 5). Heat a griddle pan on medium-high heat until it is hot and ready for searing the chickens.
- Grill the Poussins: Remove the poussins from the marinade and pat them dry with paper towels. Season with salt and coat the skin with achuete oil. Place the poussin upside-down on the hot griddle pan and sear for 5 minutes until the skin crisps and turns golden brown. Flip the chickens over.
- Finish Cooking in the Oven: Transfer the griddle pan with the poussin to the preheated oven and roast for 20 to 30 minutes. During this time, baste the chickens occasionally with the prepared basting butter to enhance flavor and moisture. Monitor the chickens; they should be cooked through and juices should run clear.
- Rest the Chicken: Remove the poussins from the oven and let them rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring juicy meat.
- Prepare the Sinamak Sauce: While the poussins grill, mix cane vinegar, soy vinegar, achuete oil, finely chopped bird’s-eye chili, and black peppercorns in a bowl to create the tangy Sinamak dipping sauce. Set aside.
- Toast the Banana Leaf: Cut the banana leaf into two rectangles approximately 25 x 12cm. Rinse the banana leaves under water and pat dry. Toast on a dry pan, using a blow torch, or under the grill until lightly toasted and shiny. This enhances flavor and presentation.
- Serve the Dish: Place the toasted banana leaf on each serving plate. Top with a poussin, spoonful of atchara, and a sprinkling of sliced spring onions. Serve with sinamak sauce and additional achuete oil on the side for dipping. Enjoy the vibrant flavors of this traditional Filipino grilled chicken dish.
Notes
- Marinating the chicken for a full 4 hours or overnight enhances the flavor and tenderness significantly.
- Achiote oil provides the signature orange-red color and subtle earthy flavor—make it fresh for best results.
- Removing the wishbone makes carving the poussin easier once cooked.
- Toast banana leaves carefully to avoid burning; just enough to release oils and make them pliable and shiny.
- Serve with atchara pickles to add a sweet and tangy contrast that balances the richness of the chicken.
- Ensure the oven temperature is consistent to avoid drying out the chicken during baking.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Filipino
Keywords: Chicken Inasal, Filipino Grilled Chicken, Poussin Recipe, Achiote Oil Chicken, Filipino Cuisine, Grilled Poussin, Sinamak Sauce, Atchara Pickled Papaya
