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Harold Makes Grilled Chicken Inasal | From The Home Kitchen | Bon Appétit

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Join Chef Harold Villarosa as he makes Grilled Chicken Inasal, a Filipino favorite marinated in garlic, ginger, lemongrass and lemon-lime soda. Paired with Harold’s tangy macaroni salad, this Chicken Inasal is just asking for a feast with friends.
Recipe below:

INGREDIENTS

Macaroni Salad:
1 lb. elbow macaroni
2 cups mayonnaise
1 cup heavy cream
1 Tbsp. dark brown sugar
2 carrots, peeled, grated
½ cup apple cider vinegar
2 celery ribs, finely chopped
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper

Chicken Marinade:
2 Tbsp. finely chopped ginger
2 Tbsp. finely chopped garlic
¾ cup finely chopped lemongrass
¼ cup dark brown sugar
1 cup coconut vinegar (or distilled white vinegar)
½ cup calamansi, lime, or lemon juice
1 cup lemon-lime soda (such as Sprite)
3 lbs. bone-in, skin-on chicken quarters (thigh and drumstick)
Vegetable oil, for grilling
Kosher salt and freshly ground black pepper
Flaky salt, for serving

Basting Sauce:
½ cup unsalted butter, softened
3 Tbsp. annatto (achiote) oil
1 tsp. lemon or calamansi juice
Kosher salt

VIDEO BREAKDOWN
0:00 Introduction
0:35 Prep the Macaroni Salad
0:44 Cook the pasta
0:56 Make the dressing
1:22 Prep the vegetables
1:45 Add vinegar to the cooked and drained pasta
2:25 Dress macaroni salad, taste and adjust seasoning, chill for at least 1 hour
2:59 Make the chicken marinade
6:02 Marinate the chicken for 2-24 hours
6:50 Pat chicken dry to ensure crispy skin, then brush with oil
7:05 Grill the chicken
7:54 Prep the basting sauce
8:51 Baste the chicken and bake at 350° until cooked through (165° internal temperature), approximately 35-40 minutes, basting at least once during baking
10:32 Carve and plate chicken, pour pan drippings over, and finish with flaky salt
11:07 Taste!

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Harold Makes Grilled Chicken Inasal | From The Home Kitchen | Bon Appétit

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