Chicken inasal



First published in 2022
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Chicken Inasal

Sisig sauce

Chilli powder mix

To serve


Begin by marinating the chicken. Place the lemongrass, garlic, shallots, ginger, soy sauce, palm sugar, annatto oil and the juice and zest of the limes in a food processor and blitz to a paste. Rub this mixture all over the chicken thighs, then cover and leave to marinate in the fridge for 4 hours


To make the Sisig sauce, mix the ingredients together, then taste and season with lime juice, salt and pepper. Set aside in a bowl


To make the red chilli powder, place all the ingredients in a coffee or spice grinder and blitz to a powder. Store in an airtight container


After the chicken has finished marinating, lift the thighs out of the marinade, reserving as much of it as you can. Pour the marinade into a pan with the water and sugar and bring to the boil. Cook until it has reduced into a syrupy glaze. Reserve most of this glaze for brushing the chicken as it cooks, but add a few tablespoons to the Sisig sauce to give it a vibrant colour. Transfer the sauce to a squeezy bottle if you have one and reserve in the fridge

  • 100g of sugar
  • 100g of water

The chicken is best cooked on a barbecue or grill, but a griddle pan will work. Once smoking hot, add the chicken to the grill or pan and brush with the glaze. Turn the chicken regularly, brushing with the glaze until it is completely cooked through and lightly charred. Leave to rest for a couple of minutes


To plate, slice the chicken thighs into pieces and drizzle with the Sisig sauce. Sprinkle with the red chilli powder and chopped spring onion to finish

First published in 2022
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