Was pre-cooking some experimental fried chicken wings last night, when I chanced upon a recipe for Chicken Inasal, a grilled chicken dish famous in the Central Philippines. Seeing the opportunity to try it out, I put aside a few pieces of the chicken wings for the fried chicken so I could try cooking Chicken Inasal for today’s bento.
Rice and Chicken Inasal. Chicken Inasal is a Visayan (Central Philippines) specialty. It’s basically grilled chicken that has been marinated in a vinegar and garlic-based marinade. It’s usually served with a palm vinegar-garlic-chili dipping sauce called sinamak. We don’t have it at home, so instead, I have a red cane vinegar and soy sauce dipping sauce (in the little yasai plastic squeeze bottle).
Sliced mangoes, cherry tomatoes, and dragonfruit.
Chicken Inasal v. 13 July 2006
your preferred chicken cut (I used wings)
a few pieces of calamansi (you can substitute this with a lemon or lime)
a splash of soy sauce
crushed black pepper
Mix the marinade ingredients, then soak chicken overnight. Grill until cooked, basting occasionally. Serve with a vinegar-garlic-chili dip.