One thing I like about this simple Filipino Grilled Chicken dish is the aromatic smell of the spices infused in the marinade. So I hope you give this recipe a try so you can have your own version of the Mang Inasal na Manok.
In a large bowl, add the cane vinegar, salt, water, sugar, and soy sauce. Mix until the sugar and salt are thoroughly dissolved. Then add lemongrass, onion, ginger, then mix again.
Make cuts on the meat and place the chicken meat in the marinade with the meat part facing down. Cover with a plastic wrap and set aside in the fridge for 12 to 24 hours.
For the anato oil, using a saucer/small pot, add the oil and set the stove to medium high. Add the chicken fats, and let it cook ‘til golden brown.
Remove the cooked chicken skin, and add the anato seeds. Stir until the oil turns reddish orange.
Using a strainer and container, sift the oil to separate the seeds. Set aside.
Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.
Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.
Pre-heat your oven toaster to high for 5 minutes. Then using a pan, place the chicken meat and cover with tin foil. Cook for 15-20 minutes.
Remove from the oven, and glaze it with the anato oil.
Transfer the chicken meat in a rack, and cook again in the oven for another 5 to 7 minutes or until brown
Do another layer of anato oil glaze if needed.
Serve and enjoy and rice!