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.
- 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
- 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.