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
1
large
garlic
5
cloves
ginger
60
grams
lemongrass
1
stem
salt
1
tablespoon
calamansi juice
60
milliliters
sugar cane vinegar
60
milliliters
annatto oil
60
milliliters
black pepper
0.25
teaspoon
butter
100
grams
annatto oil
80
milliliters
kalamansi or lemon
60
milliliters
sugar
1
teaspoon
salt
1
teaspoon
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.
#chickeninasal#maesinasal#bbqseasonishere#barbecues#bbqrecipes#bbqinspo#ilovefilipinofood#filifooduk#filipinocuisine#foodlondon#londonfoodies#eaterlondon#filipinofoodmovement#pinoyfooduk#londonfoodscene#filipinofooduk#londoneats#pinoyfood#pinoyfoodporn#homecookingisthebest#recipesharing#recipeofthedayuk#eatlondon#pagkaingpinoy#ukfoodie#foodielondon#homecookedfood#foodrecipe#foodstories
https://kiti.ai/r/fWtd