My play on ’50 shades of chicken’ cookbook parody with chicken inasal!
Chicken second courses
Although this recipe is adapted from a different cookbook: Memories of Philippine Kitchens, this morning I start the day early with my own ‘first shade’ parody of Chicken: RED. Hence, I bring to you a popular dish from the city of Bacolod, Philippines, ‘Chicken Inasal’. This dish uses different ingredients for its marinade and basting sauce that create a unique flavour. Cooking it calls for a constant basting of lemon butter sauce with annatto (a natural plant extract used as dye) which gives it a unique hue of red in colour. <br />Adapted from a Filipino Cookbook, Memories of the Philippine Kitchens is their exclusive recipe for Chicken Inasal. Although the chicken is better on the grill, it can also be roasted in the oven–which is the way I made it for you today. The following recipe below is my version of Chicken Inasal, alongside a spicy vinegar dip (white vinegar, fresh garlic cloves, ground pepper and pinch of salt). I do hope you enjoy it!
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