Chicken Inasal
Inspired by techniques from Serious Eats.
Chicken legs are marinated in a tangy citrus, lemongrass and garlic mixture, then roasted and basted with vibrant annatto oil until charred and sticky at the edges.
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Method
- 1
Prepare and marinate. Slash each chicken leg 2-3 times down to the bone, then massage in the vinegar, lime and orange juice, lemongrass, ginger, garlic, sugar, salt and pepper. Refrigerate for 4-24 hours - the acid and salt need that time to properly season the meat, while much less leaves the flavour sitting only on the surface and much more can make the outside slightly mealy.
- 2
Make the annatto oil. Warm the oil with the annatto seeds over low heat for 5 minutes, until the oil turns a deep orange, taking care not to let the seeds darken or they'll taste bitter. Strain out the seeds, then stir in the butter and a pinch of salt. Heat the oven to 200°C (180°C fan) about 20 minutes before you plan to roast.
- 3
Roast the chicken. Once the oven reaches 200°C (180°C fan), scrape off any large bits of lemongrass, skewer the legs if using, and lay them skin-side up on the rack in the roasting tin. Roast for 35-40 minutes, basting with the annatto oil every 10-12 minutes, until the thigh meat reaches 80°C.
- 4
Char under the grill. Finish under a high grill (broiler) for 3-5 minutes until charred in spots, watching closely because the sugar in the marinade burns quickly. To barbecue instead of roasting, cook over medium indirect heat with the lid down for 35-40 minutes, basting as above, until the thigh reaches 80°C, then move over direct heat for 2-3 minutes a side to char.
- 5
Rest and make the dip. Let the chicken rest for 5 minutes so it is easier to carve. Meanwhile, stir together the soy sauce, vinegar, lime juice, chilli and garlic for the dipping sauce.
- 6
Serve. Serve the chicken with rice, the dipping sauce, and any annatto oil left over for drizzling. The sharp, garlicky dip balances the sweet char on the chicken nicely.
Storage
Fridge for up to 3 days, or freeze for up to 2 months. Reheat in a hot oven until piping hot and the thigh reaches 74°C again, as a microwave will soften the charred skin. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- roasting tin with a wire rack
- small saucepan
- fine sieve
- pastry brush
- instant-read thermometer
- 4 long metal or soaked bamboo skewers (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 568 kcal |
| Protein | 33.8 g |
| Carbohydrate | 8 g |
| of which sugars | 3.6 g |
| of which free sugars | 3.4 g |
| Fat | 43.8 g |
| of which saturates | 11.3 g |
| Fibre | 0.5 g |
| Salt | 2.57 g |
Protein per 100 kcal
6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
