Chicken Inasal–Bacolod’s famous chargrilled chicken marinated in garlic, lemongrass, calamansi, and ginger. Perfect for those summer BBQs!
Ingredients:
- ½ Red onion
- 1 Ginger
- 2 Limes
- 1 Red chilli (optional)
- 1 Garlic
- 1 Lemongrass
- 250ml Coconut vinegar (use cider vinegar as an alternative)
- 250ml Sprite
- Unsalted butter
- Sugar
- Chicken thighs
Method:
- Slice up red onion, ginger, garlic, red chilli and lemongrass
- Mix coconut vinegar, sprite and lime juice with chopped ingredients
- Debone chicken thighs
- Place chicken thighs in marinade for minimum of 4 hours in the fridge
- To create basting butter; add minced garlic, lime juice and sugar to melted butter
- Pat dry the chicken thigh and drain off the excess moisture
- Rub chicken in oil
- Heat up pan and place chicken skin side down in pan, once caramelised flip over
- Use butter on the top plus salt to season
- Use sauce to baste and cook the chicken
- Rest on chopping board for at least half the time you cooked it for
About Rex: Chef Rex has made it his mission to pioneer and popularise Filipino cuisine in the UK since 2014. He established his following by running a series of successful popup restaurants to show case his interpretation of Filipino cuisine. In 2016, the British born Filipino chef embarked on a 3 month culinary research expedition to the Philippines, to gain an insight into the many regional specialities that the Philippines has to offer and to share that knowledge back in the UK. The young chef and aspiring entrepreneur continues to popularise the cuisine through his own cooking show on YouTube and most recently through his street food business; ‘TURO TURO’ which specialises in Filipino BBQ and street food.
