Inasal Recipe

• servings: 5 people
• active time: 3 hours
• total time: 3 hours 25 minutes

Ingredients

5 pieces chicken leg quarter

4 tablespoons Knorr Liquid Seasoning

5 thumbs ginger (crushed)

6 cloves garlic (crushed)

½ cup white vinegar

2 cups lemon or lime soda

2 stalks lemongrass

½ cup annatto seeds

4 tablespoons cooking oil

¼ teaspoon turmeric powder

½ cup margarine

½ piece lime

Directions

Chop the lemongrass and crush. Combine all marinade ingredients in a large bowl. Stir and let it stay for 10 minutes.

Arrange chicken in large resealable bags. Use more bags if needed. Pour marinade into each bag equally. Push the air out of the bag and seal. Marinate overnight inside the refrigerator.

Prepare the basting sauce by making annatto oil. Combine annatto seeds and 4 tablespoons cooking oil in a saucepan. Heat and continue to cook until the oil sizzles. Turn the heat off and stir until the oil turns red. Filter the oil from the seed.

Combine annato oil with margarine, turmeric powder, and lime. You may also add some salt preferred.

Heat-up the grill. Start grilling the chicken pieces for 2 minutes, and then turnover to grill the opposite side. Brush basting sauce everytime the chicken is flipped. Do this using medium heat to prevent the skin from burning. If the heat is uncontrollable, remove skin before grilling to prevent it from burning. Note: The chicken is cooked when the internal temperature is at least 165F.

Arrange your chicken inasal on a plate and serve with your favorite dipping sauce. Share and enjoy!

Nutrition

• Calories: 330 kcal
• Total Fat: 29 g
• Saturated Fat: 4 g
• Sodium: 1030 mg
• Total Carbohydrate: 14 g
• Total Sugars: 10 g
• Protein: 2 g