Inasal Na Manok Sa Airfryer
Fragrant Chicken Barbeque Grilled on the Airfryer
Boneless Thigh Chicken Barbeque marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. Basted with annatto and butter infused oil. Grilled in the Airfryer
What is Inasal
This chicken barbecue is a regional recipe from Bacolod region, Western Visayas Philippines. The Ilonggo word ‘Inasal’ literally means char-grilled or roasted meat. Inasal is traditionally cooked on charcoal as a street food and eventually became so popular that many Filipino food chains have Inasal on their menus.
Apart from the reddish/yellowish colour, what makes this bbq recipe stand out is that it uses signature ingredients that screams Philippines all over it, hitting all the typical Filipino flavour profiles, it used coconut vinegar (not very acidic but sweet side), kalamansi and annatto/achiote oil (made from achiote plant and oil). When all mixed together creates a balanced and juicy marinade that is surely finger licking good!
When the chicken skewers are grilling, the meat is brushed with the annatto and butter/margarine infused oil which makes the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside what we call ‘chicken oil’ which is annatto and chicken infused oil with garlic rice, spiced vinegar on the side and sometimes Atchara or Atsara.
Swap it & Common Questions
Do I have to use annatto oil? Inasal is known for its colour and buttery/peppery flavour. No you don’t have to add annatto oil, it won’t change the flavours much. If you really can’t get hold of annatto oil you can opt it out.
Kalamansi – alternatively I used lemon instead of kalamansi as it’s difficult to get it in London, UK. If youhave access to kalamansi it’s better.
Mariante – In this recipe is a very quick marination but if you can marinate for longer your chicken will taste 10x better!
Vinegar – I’m using coconut vinegar but if you don’t have any, you can use any sugar cane vinegar, tuba or any vinegar you have available at home or in store near you.
Ingredients
BASTE
Dip
Instructions
Firstly, make your marinade. Blitz or using pestle & mortar add the following ingredients: lemongrass, ginger and garlic. Blitz them in the food processor or pound them until they have a paste-like texture. Then, add salt, pepper, sugar, annatto oil, lemon and coconut vinegar. Mix them all well until incorporated. Pour the marinade into the chopped chicken and leave it on the side of the fridge for later. Ideally the longer you marinated the better it will taste.
Next, make the baste, melt the butter in the microwave, once melted, add annatto oil, garlic powder and black pepper. Leave it on the side for later.
Take out the chicken from the fridge and skewer them in bbq sticks until the chicken is done. Place them in the airfryer and baste them with the butter mixture you made earlier. Grilled them in the airfyer for 200C for 20 minutes (10 minutes each side). Turn the Inasal skewers and baste them. Continue to cook them in the airfryer.
Once cooked, they are ready to serve with some rice, salad or atchara (Filipino pickles) and soy & vinegar dip.
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