Join Chef Harold Villarosa as he makes Grilled Chicken Inasal, a Filipino favorite marinated in garlic, ginger, lemongrass and lemon-lime soda. Paired with Harold's tangy macaroni salad, this Chicken Inasal is just asking for a feast with friends.
Recipe below:
INGREDIENTS
Macaroni Salad:
1 lb. elbow macaroni
2 cups mayonnaise
1 cup heavy cream
1 Tbsp. dark brown sugar
2 carrots, peeled, grated
cup apple cider vinegar
2 celery ribs, finely chopped
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
Chicken Marinade:
2 Tbsp. finely chopped ginger
2 Tbsp. finely chopped garlic
cup finely chopped lemongrass
cup dark brown sugar
1 cup coconut vinegar (or distilled white vinegar)
cup calamansi, lime, or lemon juice
1 cup lemon-lime soda (such as Sprite)
3 lbs. bone-in, skin-on chicken quarters (thigh and drumstick)
Vegetable oil, for grilling
Kosher salt and freshly ground black pepper
Flaky salt, for serving
Basting Sauce:
cup unsalted butter, softened
3 Tbsp. annatto (achiote) oil
1 tsp. lemon or calamansi juice
Kosher salt
VIDEO BREAKDOWN
0:00 Introduction
0:35 Prep the Macaroni Salad
0:44 Cook the pasta
0:56 Make the dressing
1:22 Prep the vegetables
1:45 Add vinegar to the cooked and drained pasta
2:25 Dress macaroni salad, taste and adjust seasoning, chill for at least 1 hour
2:59 Make the chicken marinade
6:02 Marinate the chicken for 2-24 hours
6:50 Pat chicken dry to ensure crispy skin, then brush with oil
7:05 Grill the chicken
7:54 Prep the basting sauce
8:51 Baste the chicken and bake at 350 until cooked through (165 internal temperature), approximately 35-40 minutes, basting at least once during baking
10:32 Carve and plate chicken, pour pan drippings over, and finish with flaky salt
11:07 Taste!
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ABOUT BON APPTIT
Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
