A Bacolod street food classic, chicken inasal is marinated in calamansi, ginger and paprika-infused oil, then grilled over charcoal until smoky. Served with a spicy vinegar dip, it works equally well for a brunch spread or a late-night snack.
Mix the calamansi juice, ginger, garlic, paprika, half the oil, salt and black pepper, then rub thoroughly over the chicken thighs.
Rest the marinated chicken in the fridge for at least 2 hours, overnight if possible.
Get the coals well heated, place the chicken on the grill and turn it, brushing each side with the remaining oil, for about 28 minutes until fully cooked through.
Mix the white vinegar with the finely chopped chili and onion, divide into small bowls, and serve alongside the hot chicken.
Shake off excess marinade before placing the chicken on the grill, otherwise the surface can scorch quickly even without added sugar. Put the chicken on while the coals are still flaming, since the smoky aroma only develops at their hottest point.
For a diabetes-friendly version, skip any sugar in the marinade; the classic recipe includes a small spoon of brown sugar, but this version has enough sweet-sour balance without it.
Admin DadaGastro · verified in test kitchenMisket 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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