“ This is our first foray into home-cooked Filipino food and this indigenous street food dish includes the aromatic flavors of lemongrass, ginger, and garlic. Vijay, Recipe Hunter ”
- Annato Oil
- Cider Vinegar
- Lemon Grass
- Soy Sauce
- White Wine Vinegar
Filipino food hasn’t yet hit the mainstream but if you’re like us, after trying this recipe you’ll seriously wonder why. The pungent flavors of garlic, ginger, and lemongrass are ground together with salty (soy sauce) and tangy (lime juice or the traditional calamansi fruit) and the whole marinade gets a beautiful red hue from the addition of annato oil. After a rub down, the chicken legs are grilled and glazed at the end with a honey and butter mixture that creates a delicious, caramelized crust on the outside. Seriously, how bad can that be?
“ This is our first foray into home-cooked Filipino food and this indigenous street food dish includes the aromatic flavors of lemongrass, ginger, and garlic. ”
dora is the first of our featured chefs who lives outside of the U.S.! Residing in London, she’s an avid home cook who is preserving her family’s traditional Filipino recipes and creating new spins on old favorites. Her blog is a cornucopia of different types of cuisines, from Filipino to Chinese to Malaysian and beyond. We love that she’s exposing us to new types of cuisines and flavor combinations that are sure to become staples in our homes soon!
Here's a handy tip to help you make this Chicken Inasal recipe.Read the full tip >
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