Mang Inasal built a name for themselves with their take on Negrense chicken inasal. While the OG inasal is more orange and predominantly sour, Mang Inasal’s is a different beast—it's a little darker in color and sweeter in taste. The secret: Knorr liquid seasoning.
When Knorr mixes with sugar, it creates a dark, sweet, caramelized coating that creates prominent lines when it hits the grill. When truly marinated and grilled properly, you’ll be tempted to keep this dish in your weekly cooking repertoire.
Ingredients
Chicken Marinade
- 4 (about 1lb) whole chicken legs
- 1 tbsp garlic
- 2 stalks lemongrass, cut
- ⅓ cup cane vinegar
- 3 tbsp calamansi juice
- 1 tbsp salt
- 2 tbsp sugar
- ½ cup water
- 3 tbsp Knorr Liquid Seasoning
Basting
- ½ cup oil
- 2 tbsp annatto seeds
Make the marinade: Combine all ingredients in a large bowl. Add the chicken and marinate overnight.
Make the baste: Heat oil in a saucepan over medium heat. Add annatto seeds and cook until it releases its color. Strain the oil, discard the seeds, and set aside.
Cook chicken: Prepare a grill over medium-high heat. Drain chicken from marinade and brush skin side with flavored oil. Place chicken skin-side down on the hot grill and cook, turning the chicken occasionally and basting with flavored oil each time, until cooked through or an instant-read thermometer in the thickest part of the chicken reads 160°F, about 10-12 minutes.
Serve hot with atchara and steamed rice.
