Sundaland Recipes

Chicken Inasal is a renowned Filipino dish that originated in the Western Visayas region of the Philippines. This delectable barbecued chicken dish is marinated in a unique blend of vinegar, calamansi juice, garlic, ginger, lemongrass, and other aromatic ingredients. The marinade imparts a tangy and slightly sweet flavor to the chicken that is characteristic of this dish. The combination of flavors creates a mouthwatering taste that is sure to satisfy your taste buds. Whether you're a fan of Filipino cuisine or just looking for a new and exciting dish, Chicken Inasal is definitely worth trying. 
The name "inasal" comes from the Hiligaynon language, which means "to roast on a skewer." The chicken is skewered and grilled over an open flame, which gives it a smoky and charred flavor. Chicken Inasal is often served with garlic rice, achara (pickled papaya), and a dipping sauce made from vinegar, soy sauce, and calamansi juice. It is a popular street food and is also served in restaurants and at special events such as festivals and parties.Sambal Ijo, on the other hand, is an Indonesian green chili sauce that is made with green chili peppers, shallots, garlic, lime juice, and salt. It is a spicy and tangy sauce that is often served as a condiment for grilled meats and vegetables. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Philipine, Indonesia
Serving:4 Person
Tags:Heat, Crispy, Kick

Nutrifacts:180 calories
  10 grams fat

Rating:4.1 

When combined, Geprek Sambal Ijo creates a delicious and spicy dish that is sure to awaken your taste buds. The crispy texture of the fried chicken complements the heat and tanginess of the sambal ijo, creating a unique and flavorful dish that is popular throughout Indonesia. 

Ingredients:

• 4 bone-in chicken thighs
• 1/2 cup coconut vinegar
• 1/2 cup calamansi juice
• 1/2 cup Sprite or 7-Up
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp annatto oil
• 1/2 cup Sambal Ijo
• 2 cloves garlic, minced
• 2 shallots, minced
• 2 red chilies, minced
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp sugar
• Cornstarch
• Oil for frying

Instructions:

1. In a large bowl, mix together the coconut vinegar, calamansi juice, Sprite or 7-Up, brown sugar, kosher salt, and black pepper.
2. Add the bone-in chicken thighs to the marinade and mix well to coat.
3. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 2 hours or overnight.
4. Preheat the grill to medium-high heat.
5. Brush the chicken with annatto oil and grill for about 10-12 minutes per side, or until the chicken is cooked through and has a nice char.
6. In a mortar and pestle or food processor, grind together the garlic, shallots, and red chilies to form a paste.
7. Mix the paste with the sambal ijo, lime juice, salt, and sugar to make a dipping sauce.
8. Coat the grilled chicken in cornstarch and deep-fry until crispy and golden brown.
9. Serve hot with a side of sambal ijo dipping sauce.