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Chicken inasal recipe
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Prep Time:
200 minutes
Cook Time:
40 minutes
Total Time:
240 minutes
Succulent Filipino-inspired grilled chicken with vibrant turmeric and paprika marinade. Serve with zesty vinegar and soy dipping sauce topped with spicy red chillies.
Ingredients:
  • 60ml (1/4 cup) fresh lime juice, plus 2 tbsp extra
  • 2 lemongrass stems, pale section only, chopped
  • 4 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled, chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1/2 tsp ground turmeric
  • 4.80 gm sea salt flakes
  • 5.00 gm paprika
  • 125ml (1/2 cup) apple cider vinegar
  • 60ml (1/4 cup) vegetable oil
  • 4 chicken marylands, excess skin removed
  • 50g butter, melted
  • Steamed rice, to serve
  • Cucumber slices, to serve
  • Lime cheeks, to serve
  • Sliced red chilli, to serve (optional)
Instructions:
  • In a small food processor, combine lime juice, lemongrass, garlic, ginger, sugar, turmeric, salt, and half of the paprika until smooth. Mix in the vinegar and oil.
  • Marinate the chicken in the lemongrass mixture in a large snap-lock bag. Ensure the bag is sealed and massage the chicken to coat evenly. Refrigerate for 3 to 6 hours, not exceeding 6 hours to avoid the vinegar and juice from cooking the chicken.
  • Combine butter, extra lime juice, and remaining paprika in a small bowl and mix well.
  • Take the chicken out of the marinade and discard the marinade. Heat a chargrill pan over medium heat. Cook the chicken for 40 minutes, basting with the butter mixture, until charred and fully cooked, turning occasionally. Season according to taste.
  • Plate the chicken on a bed of rice and garnish with cucumber slices, lime cheeks, and chili, if desired.

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