There is a unique sizzle and scent that always arises from the practice of grilling meat. The aroma that comes from a thrillingly savory marinade, and the crisp sounds of heat and oil enwrapping the chicken bring some of the best sensory experience to mind when it comes to grilled food. But perhaps the best sensations come from the taste — rich, smokey and subtly crispy. And I could argue that the grilled chicken people might know this tasty sensation best with is Inasal na Manok.
But have you ever wondered what this classic might taste like with a tangy twist? This dish is undoubtedly already a success in flavor and texture as it is. But if you are a fan of one certain Filipino fan favorite going by the name Sinigang, you might want to keep reading for a recipe that combines this with our delicious Inasal.
What is Inasal na Manok?
This delicious chicken dish, which famously originated in the City of Bacolod, is well-known in the Philippines. Various restaurants fight over having the best Chicken Inasal, and customers often end up eating heaps of rice alongside one serving of chicken. But the word, itself, makes it sound very simple as a dish. Inasal literally means “roasted meat” or “chargrilled” in Ilonggo. But what heightens its appeal from a simple chargrilled dish comes in the form of the widely celebrated marinade.
While all grilled foods bring one of a kind tastes and seasonings to the table, Inasal is invariably unique in its marinade. This element of the dish is always a guaranteed hit. Infused with the strong, luscious flavors of ginger, lemongrass, and the unmistakable coconut vinegar, your taste buds will be in for a treat when you bite into that chicken.
Add some Sinigang flavor into the mix
However, the beauty of cooking with chicken is from its base flavor and taste that is very mild. This means it goes with a lot of different seasonings and flavors to further enhance its taste. And so mixing in this delicious marinade with some Sinigang mix could provide the delectable, exciting kick of sourness to make it even better.
Curious about this zesty twist on Chicken Inasal? Try this Sinigang Mix Chicken Inasal recipe!
Make sure to get 1 whole chicken for this recipe. Note that you have the option of deboning it for boneless Inasal na Manok and more ease in eating. Cut the chicken into 4 parts (see video below for details).
You can prepare your marinade ingredients for this by crushing 1 head of garlic, 1 stalks of chopped lemongrass, and 3 thumbs of ginger with a mortar and pestle. Then put the crushed ingredients in a large bowl, and season with 1 1/2 teaspoons salt, and ½ teaspoon of ground black pepper. Add 2 1/2 tablespoons of Knorr Sinigang sa Sampaloc Recipe Mix (original flavor) and 1 1/2 cups of lemon lime soda. Mix everything together.
Take your chicken , and put this inside a resealable bag. Pour your marinade inside, and let the air out before you seal it again. We will be letting this marinade for at least 2 hours to let the flavors sink in. You can also marinate overnight for best results.
Begin making your basting sauce
Then start getting your basting sauce ready by heating a saucepan. Add 8 tablespoons of margarine, and let this melt. Then put 2 1/2 tablespoons of annatto seeds in the saucepan, and cook this in low heat. You can stop once the mixture turns orange, and then filter these seeds through a kitchen sieve. Make sure that after you’ve finished filtering, you discard the seeds. Season with salt and pepper and then mix well.
We can now prepare to grill! For this, you can make use of a gas or charcoal grill. Heat up your grill, and remove your chicken from the resealable bag after it is done marinating. Placing it on the grill, skewer two sides of the chicken with thick bamboo skewers. If a thick one is not available, you can alternatively double regular-sized skewers for this.
While grilling, flip your chicken every 5 minutes, or when needed, until the inner temperature has become 165 °F. Also make sure to brush basting sauce consistently over the chicken during the grilling process. And when your chicken is cooked, you can pull out a serving place of choice, and serve it with some of the best Inasal side dishes.
Place some warm rice, papaya atchara, and a dipping sauce of choice– which is chicken oil for some– beside your chicken, and get ready to have a bite of this juicy Chicken Inasal!
Looking for other recipes a bit similar to this one? Check out some of my other Inasal recipes!
If you’ve ever wanted to try making one of the best classic grilled chicken recipes in the Philippines, this is the dish for you! This Chicken Inasal recipe basically takes on most of the delicious ingredients in its Sinigang Mix version, but without the tangy addition. You can never go wrong with this savory, smoky chicken!
Beer Marinated Grilled Chicken Breast Inasal
While the original Chicken Inasal already makes for a tasty, tender chicken meal, this rendition adds a bit of a flavorful twist in the form of pale ale. This Beer Marinated Grilled Chicken Breast Inasal is an exciting, alcohol-infused dish that might be great as pulutan or to simply have your Inasal in a one of a kind, somewhat bitter, savory and sweet manner!
Chicken Inasal BBQ
Most grilled meat just taste different, and sometimes better, when stacked on barbecue sticks. This Chicken Inasal BBQ provides a boneless, and lovingly tender approach to the grilled classic. And for added flavor, it can also be dipped into a delicious mix of soy sauce, calamansi and chili pepper.
Chicken Wings Inasal
We love to try our wings in a hundred different ways, and this is likely because of its flexible, but rich flavor. This Chicken Wings Inasal recipe gives your chicken wings a unique variation by marinating them in a savory, mouthwatering mix of cayenne pepper, turmeric and more before giving them a perfect, crispy grill.
Tell us how you like to have your Inasal!
Sinigang Mix Inasal na Manok
- 1 whole chicken
- 2 1/2 tablespoons Knorr Sinigang sa Sampaloc Recipe Mix Original
- 1 head garlic
- 3 thumbs ginger
- 1 stalk lemongrass chopped
- 1 1/2 cups lemon lime soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Basting Sauce Ingredients:
- 8 tablespoons margarine
- 2 1/2 tablespoons annatto seeds
- Cut the chicken into serving pieces. A whole piece of chicken can be cut into 4 parts. See video below for tips.
- Prepare the marinade ingredients by grinding garlic, lemongrass, and ginger using a mortar and pestle tool. Arrange in a large bowl. Add salt, ground black pepper, Knorr Sinigang sa Sampaloc Recipe Mix, and lemon lime soda. Mix well.
- Place the chicken inside a resealable bag. Pour-in marinade. Let the air out and then seal the bag. Let the chicken stay for at least 2 hours.
- Prepare basting sauce by Heating a saucepan. Add margarine. Let it melt. Add annatto seeds. Cook the seeds in low heat until the color of the mixture turns orange. Filter the seeds using a kitchen sieve. Note: Discard the seeds after filtering. Season with salt and ground black pepper.
- Heat-up your grill. You can use either gas o charcoal grill for this process.
- Remove the chicken from the bag.
- Grill chicken while flipping it every 5 minutes (or until needed) until the inner temperature reaches 165F. Brush basting sauce over the chicken while grilling.
- Serve with warm rice, papaya atchara, and with your favorite dipping sauce.
- Share and enjoy!