Chicken and turkey
A street-food favorite from Bacolod, chicken inasal is marinated with lime, ginger, and oil flavored with sweet paprika, then grilled over charcoal until smoky. Served with spicy vinegar sauce, it works for brunch or a late-night snack.
Mix the lime juice, ginger, garlic, sweet paprika, half of the cooking oil, salt, and black pepper. Rub the mixture thoroughly over the chicken thighs.
Refrigerate the marinated chicken for at least 2 hours, or overnight if possible.
Heat the charcoal until very hot. Place the chicken on the grill and cook for about 28 minutes, turning it and brushing each side with the remaining cooking oil, until fully cooked inside.
Mix the white vinegar with the finely chopped hot pepper and onion. Divide among small bowls and serve alongside the hot chicken.
Shake off excess marinade before grilling the chicken; the surface can burn quickly even though the marinade contains no sugar. Add the chicken just before the charcoal flames die down; the smoky aroma develops while the coals are at their hottest.
Misket limonu bulamadım, siz de tarifte adi limon önerilerek geçtiniz ama tatlı-ekşi dengesi bende beklediğimden biraz keskin kaldı, bu konuda başka bir öneriniz var mı?
Marineyi tarifte yazdığı gibi gece boyu bekletmek yerine sadece 1 saat dinlendirdim, tavuğun içine tat yeterince işlemedi ve sonuç bende biraz tatsız kaldı. Bir dahaki sefere gerçekten gece boyu bekletmeyi deneyeceğim.
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