Authentic Chicken Inasal Recipe - Foxy Folksy (2024)

BY :Bebs | Published: 07/30/ 2020 | Updated:11/05/ 2020 | 87 Comments

RECIPE VIDEO PRINT

4.98 from 47 votes

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A delicious variation from the typical chicken barbeque, Chicken Inasal comes with a distinctive basting sauce that makes it so so succulent and satisfying you will never go back to your old way of grilling chicken.

Authentic Chicken Inasal Recipe - Foxy Folksy (1)

What is Inasal?
Chicken Inasal Annatto Oil
Foxy Tips in Grilling Chicken Meat
Printable Recipe
Chicken Inasal

What is Inasal?

Inasal is a dish that originated for the city of Bacolod which is on the Northwest coast of Negros Island. It's an Ilonggo term that literally translates to "char-grilled" or "roasted" meat. This dish is so popular and well-loved in this province that they have a market strip in Bacolod City named "Manokan Country" (Chicken Country) where all menus have Inasal on it as their star dish!

It is basically grilled chicken but this version is marinated in vinegar, kalamansi juice (Philippine lime), and other spices like lemongrass and ginger.It also has it's trademark orange color because of the special basting sauce made from annatto/achuete oil.

Authentic Chicken Inasal Recipe - Foxy Folksy (2)

Chicken Inasal Annatto Oil

If you are an Inasal aficionado, you know that eating this will not be fully satisfying unless you add authentic chicken oil to the hot steaming rice. Yum!

I know the health freak in you cannot help but worry about this, but it has been proven that chicken fat has Linoleic acid and Omega 6 which are essential dietary fatty acids. So it is okay to indulge once in a while and of course, in moderation.

There are bottled, ready-made ones for sale in supermarkets, but you will find the recipe to make one at home below. It's surprisingly easy to make.

Authentic Chicken Inasal Recipe - Foxy Folksy (3)

Foxy Tips in Grilling Chicken Meat

Grilling time- making sure that you have the right grilling time is pertinent in getting that juicy and well-cooked meat. Over-cook it and you will have dry and rubbery meat and if undercooked it becomes unsavory and unsafe to eat. Three things to always consider are the size of the chicken meat, the temperature of the grill, and the bone content.

Remember that the bigger the piece and the more bone it has, the slower it cooks. For Example, drumsticks and thighs need more time in the grill compared to the breasts part.

The recommended grilling temperature for chicken is on the medium range. Using too high of a temperature will result in burned skin with raw meat inside.

Use a meat thermometer- though there are a lot of techniques to check for doneness, the best and most guaranteed way to make sure that you get it right is to use a cooking thermometer. Insert it on the thickest part of the meat but not touching the bone. The internal temperature should be at 165ºF for you to get that sought after juicy and well-balanced chicken meat.

Cover it up! - one of the most common mistakes when grilling is keeping it out in the open. It is recommended that once the meat pieces are in place, to pull the grill lid down while it's cooking. This will create an oven-like environment and regulate the heat. It also affords more air control so it'll lessen the possibility of flare-ups.

Resting time- after grilling your chicken, it is always important to let it rest for at least 3-5 minutes. This will give the meat time to redistribute the juices that were pulled in the center while it's cooking to the surface. So be patient and don't dig in too soon!

Authentic Chicken Inasal Recipe - Foxy Folksy (4)

Hey, chicken lover! Here are more recipes that you will love.

Printable Recipe

Print Review

Chicken Inasal

4.98 from 47 votes

Chicken Inasalcomes with a distinctive basting sauce that makes it so so succulent and satisfying you will never go back to your old way of grilling chicken.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Course :Main Course

Servings =4

Print Recipe Rate this Recipe

Ingredients

MARINADE

2 pound chicken - cut into serving size
1 cup vinegar (coconut, cane or cider)
1 ½ pieces lemon (or 15 kalamansi) juiced (approx. half cup)
1 thumb fresh ginger - peeled
3 cloves garlic
2 stalks lemon grass
2 tablespoons salt
½ tablespoon ground black pepper
¼ cup brown sugar

CHICKEN ANNATTO OIL (SEE NOTES)

500 grams chicken skin with fat
1 ½ cups water
1 cup oil
4 tablespoons Annatto Seeds

BASTING SAUCE

3 tablespoons chicken Annato/Achuete oil
5 tablespoons margarine or butter - melted
¼ teaspoon salt
1 teaspoon lemon juice or kalamansi juice

Instructions

CHICKEN INASAL

Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.
Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.
Take out from the fridge when ready to cook.
Prepare the basting sauce by simply combining all the ingredients in a bowl.
Grill the chicken pieces until cooked through while basting both sides with the annatto oil from time to time.
Transfer grilled chicken on a serving dish and let rest for 3-5 minutes. Serve with rice and chicken Annato oil sauce.

CHICKEN ANNATTO OIL

Boil chicken skin in water for 15 minutes until almost dry and oil is rendered.
Pour in oil and cook for 10 minutes until crispy.
Remove chicken skin and add the Annatto seeds. Cook for 1-2 minutes.
Remove from heat and run the oil through a strainer to remove leftover bits and pieces. Transfer the chicken annato oil in a jar.

Notes

The ingredients for Chicken Annato Oil in this recipe will give you about 1 ½ to 2 cups of oil. More than enough for 2 pounds of chicken. You can store the leftover for future use or for other dishes.

Nutrition

Calories: 773kcalCarbohydrates: 71gProtein: 43gFat: 34gSaturated Fat: 10gCholesterol: 170mgSodium: 1343mgPotassium: 593mgFiber: 1gSugar: 67gVitamin A: 318IUVitamin C: 4mgCalcium: 98mgIron: 3mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This recipe was originally published in July 2015. Updated in July 2020 to include new photos, more tips, and a recipe video.

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Comments

What do you think?

Faye says
December 01, 2023 at 7:05 pm

I made this for my family and they loved it especially my son who loves chicken inasal. I used atsuete powder though as annato seeds are not available here. Thank you.
Reply
Ed says
November 27, 2023 at 12:16 am

I tried a few Inasal recipes and wow, this recipe of yours really packed a flavor punch. I made it last night by marinating the chicken for 2.5 hours and then cooked it using an indoor grill, they're perfect!
next time I will marinate the chicken overnight, but it will be much flavourful.
thank you for sharing your recipe!!
Reply
Nanette says
March 24, 2023 at 5:54 am

I have been on a hunt for a chicken inasal recipe. I have tried quite a few recipes but all were misses. Until I came upon your recipe. This is spot on! Reminds me of Mang Inasal. I whisked all the ingredients in a blender and then strained the pulp. Place the chicken in a ziplock bag and poured in the marinade. Marinated it overnight and cooked it in the air fryer. Will definitely be making it quite often!
The taste reminds me of the Philippines!
Reply
Joy says
February 11, 2023 at 1:48 pm

I've been wanting to try cooking chicken inasal for a while, and I finally succeeded with the very help from this precise very delicious recipe of yours; albeit with a few tweaks and adjustments such as reducing the acids, lots of ginger and garlic to make up for the absence of lemongrass, and a drop sesame oil for extra smokey flavor in the marinade. For dipping sauce, I made the chicken oil infused with garlic and a bit of red chili, alongside the classic soy sauce-calamansi concoction!
Surely there will next time I'll serve this ulam with my familiars. Thank you for sharing your recipe!
Reply
Mark craig says
January 14, 2023 at 3:35 pm

I’ve been craving MangInasal for along time. The last time I had it was over 5 years ago. I live in Japan 🇯🇵 and they don’t have it here. I typed MangInasal recipe and I clicked on the first one I saw and let me tell you, that I’m glad that I did! Eating it brought back so many memories from the times I had visited the Philippines 🇵🇭 Thank you very much!
Sarap! 😋
For me personally, I would add less vinegar, but that’s just me. And even that isn’t a problem.
Reply
Barbara Hume says
July 20, 2022 at 9:05 pm

This is so yummy. My family loved it
Reply
Gerardo says
February 25, 2022 at 6:13 pm

Hi I made this recipe today in a small batch and follow the instructions step-by-step and it was a hit. My family loves it and ask me to do more for the next day dinner, so I have to go out again and buy more chicken to marinate. It’s a good feeling when you make something nice and your family enjoys everything. I have read all other recipes I have seen bit I choose yours to try and it didn’t fail. I’m not really a fun of chicken skin so I just stick to canola oil. Thanks for the recipe. Happy cooking as I do. Cheers
Reply
Trish says
See Also
Soft and Fluffy Siopao Recipe Blueberry Cream Cheese Danish – Recipe from Yummiest Food Cookbook Blueberry Cream Cheese Danish – Recipe from Yummiest Food Cookbook Whole Wheat Tortilla Recipe | MerryBoosters
February 08, 2022 at 9:53 am

I can’t believe I’m just commenting right now. Found this recipe a year ago and it has been a staple. I tried other Inasal recipe, but I keep going back to this one. I probably cook this at least 3 times a month. Just a tip, sift the blended marinade and just put the pulp on top of the chicken for easy clean up. Thank you Miss Bebs!
Reply
- Bebs says
  February 22, 2022 at 4:37 pm
  
  Thank you Trish for your wonderful comment and added tip!
  Reply
Inggo says
December 08, 2021 at 8:31 am

Better than any Inasal marinade in PI, absolutely love it!!
Reply
benedict says
October 27, 2021 at 4:07 pm

May i ask, the exact measurements of ingredients in your recipe can be apply for business purposes?
Reply
Francis says
September 21, 2021 at 1:15 am

Thank you so much Bebs for sharing your secret recipe to us. We missed so much the Mang Inasal and we tried your recipe. It was mouth-watering and my family love it. =)
Reply
- Bebs says
  September 22, 2021 at 9:26 am
  
  That is great! Try out our other recipes too!
  Reply
Susan says
July 15, 2021 at 9:38 pm

I found this recipe a little over a year ago and we absolutely love it. After living in the Philippines for several years we moved back to the US and were missing some of our favorite Filipino foods. Nothing beats our favorite inasal restaurant, but this gives us a quality substitute.
Reply
- Bebs says
  July 16, 2021 at 12:10 am
  
  That is so sweet of you to say, Susan! Great to know that you like our recipe.
  Reply
  - Genevieve says
    December 16, 2023 at 4:55 am
    
    In the chicken annatto oil if I can't find or buy chicken skin what is the alternative. Can I just omit it and just do with 1 cup canola oil and 4 tbsp of Annatto seeds? Thanks.
    Reply
    - Bebs says
      December 17, 2023 at 1:19 pm
      
      Sure you can skip it or just use chicken bouillon/broth cube or powder for additional flavor.
      Reply
Katie says
June 22, 2021 at 8:58 pm

My husband and I really enjoyed our Chicken Inasal. We followed this recipe and it came out really good!! I'm not really a fan of chicken skin, I substituted it with olive oil, it was good but was wondering if you can suggest a better substitute for me, please? Thanks for sharing your recipes!
Reply
- Bebs says
  June 23, 2021 at 6:26 pm
  
  Hi Katie, I would suggest just using regular canola oil or rendered oil from pork fat is also an option.
  Reply
Morissa says
June 05, 2021 at 12:03 pm

Hi! I can't find any shop where I can buy just the chicken skin. Is it possible to just skin the chicken I'll be using for the inasal, use the skin for the annatto oil, and grill the chicken skinless? I don't really like grilled skin anyways.
Greetings from France!
Reply
- Bebs says
  June 06, 2021 at 10:22 am
  
  In that case, that would be a perfect solution, Morissa.
  Reply
Tara says
April 16, 2021 at 11:29 am

Is it okay if I don't add lemongrass? I currently don't have it on my pantry right now. Or is there an alternative?
Reply
- Bebs says
  May 19, 2021 at 11:31 am
  
  It will be better with but will also still fine if without.
  Reply
Janet says
April 05, 2021 at 12:22 pm

FYI, Inasal is not a dish that originated from Bacolod City. Inasal is a common cooking method all over the Visayas region. The famous chicken inasal or inasal nga manok dish in particular is common in western visayas and there are variations in the recipe used among the people in the region. The reason why inasal is most commonly associated with and mistakenly thought to have come from Bacolod City is because entrepreneurs from Bacolod City and Negros Occidental were the first to introduce the dish to Manila and make it popular. I remember as a child that inasal na manok, baboy, atay were sold in street corners in Iloilo City and Roxas City. They were part of our street food culture, a favorite pulutan even. Sadly, you don't find a lot of them anymore. The inasal seems to have been elevated to fast food and gourmet food in restaurants now.
Reply
Maridona says
March 18, 2021 at 8:37 am

The recipe is perfect. Just wanna ask if the marinated sauce can be use again for the next cooking or i need to make another marinated sauce everytime i want to cook one?
Reply
- Bebs says
  March 23, 2021 at 1:23 am
  
  Hi Maridona, if you used all the marinade with the chicken then yes, you have to use a fresh batch. You can add more chicken to this recipe and freeze the rest next time. With the leftover annatto oil and basting sauce, you can again.
  Reply
MrsBurns says
February 25, 2021 at 6:07 pm

A bit salty but delicious anyway.
Reply
- Bebs says
  March 03, 2021 at 3:11 am
  
  You can adjust the saltiness to your liking without a problem 😉
  Reply
  - Maridona says
    March 18, 2021 at 7:11 am
    
    The recipe is perfect. Just wanna ask if the marinated sauce can be use again for the next cooking or i need to make another marinated sauce everytime i want to cook one?
    Reply
Rajie says
February 08, 2021 at 3:39 am

I cook this all the time using your recipe. Tastes like Mang Inasal even better. Thank you for this recipe.
Reply
- Bebs says
  February 10, 2021 at 12:54 am
  
  Aaawww, that is so nice of you to say!
  Reply
Maylene says
December 23, 2020 at 2:42 pm

Hi,
Making this for Christmas but having trouble sourcing some lemongrass. Can I omit this ingredient? Or can you recommend any substitute?
Many thanks,
Maylene
Reply
Marie Joyce Paglia says
December 04, 2020 at 11:41 am

Can I substitute lemongrass paste for lemongrass?
Reply
- Bebs says
  See Also
  Soft and Fluffy Siopao Recipe
  May 02, 2021 at 1:07 am
  
  Sure you can.
  Reply
Jonah says
September 28, 2020 at 10:05 am

Thank you for sharing your recipe. I made it chicken inasal today. Masarap!
Reply
- Bebs says
  March 23, 2021 at 2:22 am
  
  Glad you like it, Jonah!
  Reply
Edna says
September 24, 2020 at 12:00 pm

Hi Bebs... i tried your chicken inasal recipe and loveeeee it... wish i can share you the picture. Ita not as good as yours but i think it's yummy as yours as it was your recipe 😁
Thank you...
Edna
Reply
- Bebs says
  November 23, 2020 at 3:48 pm
  
  I am glad you like it, Edna. You can tag us if you have IG or FB.
  Reply
Edna says
September 23, 2020 at 9:26 pm

hi Bebs... I have been following you and actually tried some of your recipes and so far all were successful 🙂 Tonight i will try this Chicken Inasal and hopefully if will be another success on my part 🙂 I will let you know....
Reply
Christian says
August 24, 2020 at 11:42 pm

Nice..ill follow ur recipe im planning to make my own business if i go home to philippines for good..thank you for sharing ur recipe...god bless...
Reply
Rose says
August 06, 2020 at 10:00 pm

Hi, Bebs and Armin! I have made this dish using an apple cider vinegar instead. It was delish!!!! A keeper definitely! Thank you for sharing your recipe!
Reply
- Armin says
  August 12, 2020 at 10:29 am
  
  Hi Rose, glad you like our recipe 👍
  Reply
Maureen says
August 04, 2020 at 9:13 pm

"Inasal is a dish that originated for the province of Bacolod which is on the Northwest coast of Negros Island."
Hi Bebs! I'm a native of Negros Occidental (ilongga by heart). Your recipe is perfect! One small correction though, Bacolod is a city not a province. It is the capital city of the province of Negros Occidental which is half of the Negros Island (the other half being Negros Oriental). ♥
Reply
- Bebs says
  October 30, 2020 at 12:29 pm
  
  Hi Maureen, thanks for your comment and for pointing out our oversight in the article. 😘 It is now corrected.
  Reply
RVC says
June 10, 2020 at 8:53 am

Hi! Will it taste different if I use one type of vinegar over the other? Which one would you prefer to use? Thanks!
Reply
- Bebs says
  June 10, 2020 at 9:38 pm
  
  Hi, it should work with most kinds of vinegar. It will, of course, affect the taste. I normally use cane vinegar.
  Reply
Jane Quinto says
May 25, 2020 at 4:19 pm

Hi! I would love to try this recipe but we don’t have a grill. Can I use an oven to cook this? If so, at what temperature should I cook it and how long?
Reply
- Bebs says
  June 07, 2020 at 1:51 am
  
  Hi Jane, sure you can use oven. Better if your oven has a grill function. Cook at 200°C for 40-45 minutes or so.
  Reply
  - Tsokonat says
    June 17, 2020 at 12:24 am
    
    Hi bebz, if sa oven how about the basting sauce is it okay to open the oven to pour the sauce while baking?
    Reply
    - Bebs says
      June 17, 2020 at 9:26 am
      
      Hi Tsokonat, take the whole grill rack with the chicken out and brush (nor pour) them with the basting sauce then put it back to the oven
      Reply
Tin says
May 13, 2020 at 6:15 am

I tried this recipe and it was so delicious! Thank you for sharing.
Reply
- Bebs says
  May 13, 2020 at 12:41 pm
  
  Glad that you like it, Tin!
  Reply
Anna says
April 30, 2020 at 5:01 am

Thanks for sharing this great great recipe
Reply
- Bebs says
  May 01, 2020 at 12:07 am
  
  You are welcome, Anna!
  Reply
Sharon says
April 28, 2020 at 7:53 am

I only found lemongrass powder, how much should I use for that?
Reply
- Bebs says
  April 28, 2020 at 8:05 pm
  
  Hi Sharon, I haven't used it but maybe you could start with half a teaspoon and adjust as you like.
  Reply
Phoebe says
April 22, 2020 at 6:44 am

This is so goooooood!! BBQ propane grills cook differently than charcoal, masusunog na ang chicken and still raw in the middle, or low and slow but it would take forever. So what I did was bake these in the oven after marinating for 1 hour at 300°c. After cooling, diretso sa grill. My oh my! Napakasarap! I'm glad I found your recipe! More power to you!!
Reply
- Bebs says
  April 22, 2020 at 8:36 pm
  
  Thanks for sharing that info, Phoebe and for the stars...
  Reply
Cee says
April 06, 2020 at 4:49 pm

Hi Bebs, thank you for sharing this recipe. Trying this today. For the basting sauce, i only have the paprika and turmeric, please kindly advise the measurement of these and the oil. And do i need to heat this mixture? If no heating is required do i just mix this directly with the rest of the basting sauce? Thank you in advance.
Reply
- Bebs says
  April 07, 2020 at 10:34 pm
  
  Hi Cee, just add a little of both to 3 tbsp of oil and mix to add some color, too much of it might affect the taste.
  Reply
Nina says
April 03, 2020 at 8:39 am

I’m planning to make this for the weekend, I can’t find annato/achuete oil. Can I use annato/achuete powder as a substitute?
Reply
- Bebs says
  April 03, 2020 at 10:22 pm
  
  Sure you can. Just add oil to the powder and cook for 5 minutes.
  Reply
  - Nina says
    April 06, 2020 at 4:22 am
    
    It was perfect! So tasty! I was not able to grill outside coz it was raining all day long but I used the gorge foreman grill and the flavors were there. I know it’s not the same charcoal grilled taste but it worked! Thank you!
    Reply
    - Bebs says
      April 07, 2020 at 10:27 pm
      
      Hi Nina, glad you like it!
      Reply
Joan says
January 19, 2020 at 5:37 am

Hi Bebs! So I just made this today- I’m hoping I did it correctly. Quick question though- so I blended the lemongrass, garlic and ginger. Now there seem to be quite a handful of pulp. Am I supposed to sift it before marinating the chicken or will the pulp give it more flavour? If so, am I suppose to dust it off the chicken before grilling them? I’m worried I might have ruined the chicken by marinating it with the pulp! Yikes!
Reply
- Bebs says
  January 19, 2020 at 8:52 am
  
  Hi Joan, just pour everything into the chicken and remove or like you said dust it off when you are about to grill...
  Reply
harlad says
October 24, 2019 at 2:25 am

hi, 1 1/2 lemon juice
Cup?
Reply
- Bebs says
  October 25, 2019 at 8:32 am
  
  1 and a half lemon, juiced ...approximately half cup of lemon juice.
  Reply
Sarah says
September 28, 2019 at 2:02 am

Finally, got a recipe that's not too complicated. Tried this and it turned out well! Thanks for sharing!
Reply
- Bebs says
  September 30, 2019 at 6:44 am
  
  I know, right, Sarah! Life is short so we try to make it simple and easier here at Foxy Folksy.
  Reply
Liza says
July 27, 2019 at 11:53 am

I will really try this recipe,thanks a lot for posting.
Reply
- Bebs says
  July 27, 2019 at 9:40 pm
  
  You should, Liza. It is really good.
  Reply
Bobby says
June 21, 2019 at 3:34 am

Hello Bebs,
What a great recipe. My family is craving for Mang Inasal chicken bbque today so I am going to make this. Is there any substitute for lemongrass if it is not available in my shopping market? Thank you so much for sharing!
Reply
- Bebs says
  June 22, 2019 at 8:53 am
  
  Hi Bobby, I've read that lemon zest could be used as substu=itute for lemongrass...but personally, I think it is not the same. But you can try it.
  Reply
Rose says
June 28, 2018 at 10:50 pm

Thank you for posting this yummy yet simple chicken dish. I never had Chicken Inasal before. It was a hit last night! My hubby (who is British) loved it very much. Thank you for posting!
Reply
- Bebs says
  June 29, 2018 at 12:11 pm
  
  That is good to hear Rose! Glad you and your hubby enjoyed it! 🙂
  Reply
Roger Bolinger says
February 12, 2018 at 7:51 pm

Bebs how much of the i gredients for the dipping sauce.
Reply
- Bebs says
  February 13, 2018 at 11:25 am
  
  Hi Roger, I usually mix it without exact measurements but it would be somewhat like this: 1-2 teaspoon soy sauce, 1/3 cup vinegar, 1/2 medium onions, chopped finely and some chili flakes or fresh chili.
  Reply
  - Roger Bolinger says
    February 13, 2018 at 10:35 pm
    
    Thank you my wife is Filipina and i am going to surprise her with this dish for our Valentine's day dinner. Keep the recipes coming.
    Reply
    - Bebs says
      February 15, 2018 at 11:32 am
      
      Hi Roger, I am pretty sure you've got some extra brownie points from your wife for the thought and gesture. That is really sweet! ????
      Reply
Marshall says
October 03, 2017 at 11:40 pm

What are the ingredients for the dipping sauce. Thank you.
Reply
- Bebs says
  October 09, 2017 at 3:52 pm
  
  I mix together a bit of soy sauce, vinegar, chopped onions and chili flakes. You can also use soy sauce, calamansi juice, and chili.
  Reply
Manok says
August 12, 2016 at 9:00 pm

Kabalen, salamat keng blog mu, susubukan kune itang tocino mu, atiu ne king ref to marinate atlung aldo. Ginamit kune mu rin itang empanada dough recipe mu, manyaman ya kanu ana ning misis ku atsaka kapatad. Salamat talaga keng pag share mu keng lutung kapampangan!
Reply
- Bebs says
  August 12, 2016 at 11:21 pm
  
  Dakal mu rin samalat keng suporta Kabalen at masaya ku na aburi yu ing blog ku ampong deng recipes keni. 😉
  Reply
vermil says
March 05, 2016 at 12:34 am

I'll start kitchen testing this recipe with all chicken wings. What do you think, if I use Fish Sauce (Patis) in stead of salt? This recipe looks like to be a winner. This will definitely have a more natural taste than the usual spice laden barbecue mixes. I think this will give Bob Araj Persian Chicken barbecue a run for the money on our next PTA summer cook out. lol
Reply
- Bebs says
  March 06, 2016 at 12:32 pm
  
  Hi Vermil, first of all..thanks for all your comments and I am really thrilled to try some of your suggestions. Now about using patis, I would say go for it!!! I actually use it as well for marinating chicken for frying and taste a lot better than just salt. So I am pretty sure that it will be also great alternative for this Chicken Inasal recipe. I also made this for our company barbecue last year and it was surely a great hit with the Germans (among others..we are a bit multicultural). 😉
  Reply
vermil says
March 05, 2016 at 12:20 am

What a great and simple recipe. I am pretty sure that this will be a much talked about and finger licking good for this coming summer barbecue picnics in my kids school. These events are "pot luck" events wherein the fathers talk about sports and the mothers talk about food. I am the only parent who can talk about Steph Curry and Chicken Curry at the same time. hahahahaha. Again, danke schoen.
Reply