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filipino spatchcocked bbq chicken (inasal) from @foodwithmae
A scrumptious filipino bbq chicken recipe with a smokey, peppery, and citrus balance. served with steamy hot rice, garlicy soy & vinegar dip, and atchara (pickled papaya or carrots).
whole chicken
garlic
ginger
lemongrass
salt
calamansi juice
sugar cane vinegar
annatto oil
black pepper
butter
annatto oil
kalamansi or lemon
sugar
salt
Instructions
To make the marinade, use a food processor to blend garlic, ginger, lemongrass, salt, kalamansi juice, vinegar, annatto oil, and black pepper into a paste. prepare the spatchcock chicken by cutting the spine and slicing the bone between the breasts. pour the marinade onto the chicken and marinate for 2 hours or overnight. cook the chicken in an oven tray at 180c for 1 hour, then finish on a grill or bbq, basting each side until golden brown.
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https://m.kiti.ai/fWtd
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