Chicken Inasal Recipe (Filipino Lemongrass Chicken)
Ingredients
- 4 regular or 2 large chicken leg quarters
- ⅓ cup soy sauce
- ⅓ cup vinegar
- ⅓ cup oyster sauce
- 1 whole head garlic crushed
- 1 lemongrass stalk finely chopped
- 1 teaspoon sugar
- ⅓ cup oil
- 3 tablespoons annatto oil or as needed
Instructions
- In a bowl, whisk together the soy sauce, vinegar, oyster sauce, garlic, lemongrass, sugar, and oil until combined.
- Score the chicken by making a few shallow cuts on each piece.
- Transfer the chicken and the marinade to a large zip-top bag. Seal and massage the bag to coat the chicken evenly. Marinate for at least 30 minutes, or overnight for the best flavor.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and reserve the marinade.
- Sear the chicken for 3 minutes per side until lightly browned.
- Reduce the heat to low. Strain the reserved marinade into the pan to remove the garlic and lemongrass. Cover and cook for about 7 minutes per side for regular chicken quarters or 10 to 12 minutes per side for large, basting the chicken with the pan juices every few minutes.
- During the last few minutes of cooking, brush the chicken with annatto oil on both sides, flipping once so the color develops evenly. Cook until the thickest part reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
Nutrition information is an estimate only and will vary depending on the exact ingredients used, the size of the chicken, and how much of the marinade is absorbed during cooking.