Chicken Inasal is no stranger to Filipino food favorites. But did you know that there’s an unfamiliar way of preparing it that most Pinoys are not acquainted with? This process is called “spatch-cocking”. Spatchcock is a preparation technique that entails the removal of the backbone or the sternum of the chicken, almost to the effect of butterflying it. This will not only make your cooking time faster, but also makes sure that the chicken is cooked evenly with the flavor spread all throughout. Make sure to share this Pinoy fave with the fambam or the barkada. This dish is good for 4 to 6 people.
Inactive Preparation Time: 2 hours | Preparation Time: 15 minutes| Cooking time: 40 minutes
1.2 kilograms whole chicken
50 grams ginger
10 grams garlic
10 grams red onions
20 grams brown sugar
20 grams salt
3 stalks lemongrass
60 mL soy sauce
45 mL liquid seasoning
60 mL rum
500 mL vinegar
60 mL calamansi juice
100 grams cilantro
200 grams spring onions
200 grams onion leeks
- In a blender, put all the ingredients except for the chicken, cilantro, spring onions, and onion leeks. Put blended ingredients in a large bowl.
- Split your chicken down the sternum. Discard the sternum.
- Place your chicken in the marinade for 2 hours.
- Preheat your grill for about 15 minutes to get an even charcoal going.
- After 2 hours, remove your spatchcocked chicken from the marinade and set aside.
- Grab a length of aluminum foil, place onion leeks, spring onions and cilantro on it, then put the spatchcocked chicken on top and wrap it tightly in foil.
- Let it cook inside the foil for 40 minutes at medium high, turning it only thrice (every 10 minutes) for even cooking.
- Before the last 10 minutes, remove chicken from foil and grill it on each side to give it those beautiful grill marks.
- After folding into the banana leaf, cut a slit in the middle, add sliced ripe mangoes, and garnish with desiccated coconut and pinipig.
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