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5 from 1 vote

Chicken Waray- Inasal-style

Chicken Waray- Inasal style, in the Visayan dialect, means 'to grill'. The marinade of this dish consists of citrus juice, coconut milk, soy sauce, lemon grass and seasonings. I oven roasted this instead of grilling. If you have good outdoor weather where you live, try charcoal grilling this instead. This recipe was adapted from Chef Romy Dorotan's 'Chicken Inasal' in the "Memories of Philippine Kitchens" cookbook, written with Amy Besa. My recipe below served 2, upto 4 if served with rice and a vegetable side.
Prep Time1 hour
Total Time1 hour
Course: Main Course
Cuisine: Asian, Filipino
Keyword: Chicken Waray Insasal
Servings: 2 people
Calories: 621kcal

Equipment

  • Roasting pan

Ingredients

  • 2.5 pounds chicken, bone-in quartered pieces, about 4 pieces
  • 2 Tablespoons calamansi juice, fresh or frozen
  • 2 Tablespoons orange juice
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon ground turmeric powder
  • 1 stalk lemongrass
  • 2 pieces shallots, choppped
  • 4 cloves garlic, chopped
  • 1/2 cup Icanned coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • for serving : steamed white rice
  • for serving: steamed bok choy

Instructions

  • In a medium bowl, blend together the marinade ingredients: calamansi and orange juice, soy sauce, turmeric, lemongrass, shallots, garlic, coconut milk, salt and black pepper. Pour the marinade over the chicken pieces and mix all over well. Cover with a plastic wrap. Refrigerate at least 6 hours or overnight.
  • To bake chicken: Preheat oven at 375 F degrees. Arrange chicken pieces on a pre-greased roasting pan. Cover entire pan with aluminum foil. Bake in the center of the oven, for 55 to 60 minutes or till chicken pieces are thoroughly cooked.
  • Separately, in a small sauce pan over medium heat, place the liquid marinade. Let boil then reduce the heat to a low simmer. Let the liquid cook to a reduction for about 8 to 9 minutes. Remove from stove top. Pour this reduced liquid over the baked chicken after it has cooked thoroughly.
  • Serve chicken with steamed vegetables and boiled white rice on the side.
  • To charcoal grill chicken: marinate the chicken as directed. Pre-heat the outdoor grill to a medium heat. Place the chicken pieces on the center rack. Grill chicken till it is cooked thoroughly. For this amount (2.5 pounds with bone) grill over medium heat for 55 minutes. Baste pieces with a little marinade and turn around every 15 minutes to cook evenly.

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    Nutrition

    Serving: 100grams | Calories: 621kcal | Carbohydrates: 7g | Protein: 53g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 1779mg | Potassium: 668mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 4mg