A recipe from a food magazine caught my attention. It's a restyled recipe of chicken inasal. The large cuts of meat were reduced to smaller portions using boneless and skinless chicken breasts that were cubed. The skewers used were smaller too. The original marinade recipe was followed but the resulting dish took on a healthier and more refined look and taste.
The ingredients are as follows:
3 pcs. boneless chicken breasts cut into 1 inch cubes
4 cloves minced garlic
1 tbsp. minced ginger
1/4 tsp. cracked black peppercorns
juice from 1 lemon or 1 lime or 2 calamansi
1/4 cup vinegar (palm, cane or white vinegar)
1 tsp. annatto water (1/2 tsp annatto seeds dissolved in 1 tbsp water, discard seeds)
1/4 tsp. rock salt
6-8 pcs. skewers (6-inch)
- In a bowl, combine chicken, garlic, ginger, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate for an hour.
- Remove the chicken from the marinade. Thread 3 to 4 pieces of chicken in each skewer. Boil the marinade to make it safe for basting the chicken during the cooking.
- Grill skewered chicken over hot coals until both sides are cooked, basting occasionally with the marinade. Serve with sukang sinamak or any vinegar-based sauce.
3 cups vinegar (preferably palm but cane or any white will do)
2 heads peeled garlic
3 inches peeled ginger, cut into 1/4 inch strips
1/2 cup red and green bird's eye chilis (siling labuyo)
In a clean long neck bottle, pour in the vinegar then add the garlic, ginger and chilis. Cover and let stand overnight before using to allow the infusion of flavors. Reserve for future use. Add more vinegar to the bottle as the vinegar is used up.
(image from google)