Chicken Inasal


by: Raymund

Butter Lemon Basted Chargrilled chicken marinated in coconut vinegar with garlic, lemongrass and ginger


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serves: 4


4 chicken thighs with legs

Ingredients (Marinade)

1/2 thumb sized ginger, peeled

6 cloves garlic, peeled

4 stalks lemongrass, white part

1 1/2 cups coconut vinegar

1/2 cup lemon juice

1/4 cup fish sauce

3 tbsp brown sugar

1 tsp baking soda

freshly ground black pepper

Ingredients (Basting Sauce)

2 tsp annatto powder

1/2 cup butter

2 juice from lemons

1/2 tsp salt

Nutrition Facts
Chicken Inasal

Servings Per Recipe: 4

Amount per Serving

Calories: 458

  • Total Fat: 29.3 g
  •     Saturated Fat: 16.1 g
  •     Trans Fat: 1 g
  • Cholesterol: 194.8 mg
  • Sodium: 2374.6 mg
  • Total Carbs: 15.3 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 11.8 g
  • Protein: 29.8 g

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1.  Method

2.  In a food processor mix all marinade ingredients except for the baking soda.

3.  Pierce chicken pieces with fork then place in an airtight container. Pour over the marinade and the baking soda in the chicken while massaging the meat. Cover container then marinate for at least 6 hours.

4.  In a sauce pan mix together all basting ingredients and simmer in low heat for 2 minutes. Set aside.

5.  Prepare a charcoal grill then cook chicken while occasionally basting it with the butter sauce until cooked.

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