Beer Marinated Grilled Chicken Breast Inasal is a good way to make the favorite Filipino grilled chicken treat. This recipe makes use of boneless chicken breast along with the regular seasonings and spices for chicken inasal — and beer.
I am using pale ale for this recipe as a replacement for lime soda (7-up or Sprite). It turned out that this is my favorite version among all the chicken inasal recipe that we published. I think that this recipe results in a more flavorful grilled chicken inasal dish. It might be the beer, the time it took to marinate the ingredients, or even the thin cut chicken; whatever the reason is, I am sure that you will find this inasal recipe worth your time.
Tips on how to cook Beer Marinated Grilled Chicken Breast Inasal
- This chicken inasal recipe makes use of boneless chicken breasts. Make sure that you flatten the chicken breasts properly before marinating. Use a cling wrap to cover the chicken (or place it inside a clear plastic bag) before pounding with a meat tenderizer.
- It will be best if you marinate it at least overnight or for a couple of days to make it more tasty.
- Use pale ale or IPA for best results. Pale pilsen of regular beer will work too.
- The basting sauce is important. Make sure that you follow the recipe below.
- Grill in low to medium heat. If you grill in high heat, the outer part of the chicken will be cooked quickly, but the inside will still be raw.
- It is best eaten with papaya atchara and sinamak.
Try this Beer Marinated Grilled Chicken Breast Inasal recipe. Enjoy!
Beer Marinated Grilled Chicken Breast Inasal
- 2 lbs. boneless chicken breasts
- 1/4 cup vinegar white or apple cider
- 2 teaspoons minced ginger
- 1/4 cup soy sauce
- 1 cup beer Lagunitas little sumpin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 limes
- 1 teaspoon turmeric powder
- 1 teaspoon annatto powder
basting sauce ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons margarine
- Lay the boneless chicken breasts flat on a chopping board. Cover with a cling wrap. Flatten by pounding with a meat tenderizer tool. Set aside.
- Make the marinade by combining the marinade ingredients in a large bowl, Mix well. Add the pounded chicken breasts. Marinate for at least 3 hours (I usually marinate overnight). Don't forget to cover the bowl and place inside the fridge.
- Prepare the basting sauce by combining 3 tablespoons of soy sauce, 2 tablespoons of margarine, and the remaining marinade. Mix well and then microwave for 1 minute.
- Heat the grill. Start to cook the beer marinated chicken. Baste with the basting sauce and grill one side in medium heat for 3 to 4 minutes. Flip the chicken breast to cook the other side.Baste the top part with the basting sauce, Continue to do this step one more time or more until the chicken breasts are done.
- Transfer to a serving plate. Serve with papaya atchara and sinamak.
- Share and enjoy!