CHICKEN INASAL made in HONDURAS | POLLO en FOGÓN

calamansi juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides a similar acidity and flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining a similar taste.

annatto oil

🥗Healthier: olive oil with paprika

💰Cheaper: regular vegetable oil

Paprika provides color and flavor without the cost.

Marinate chicken in a mixture of soy sauce, vinegar, calamansi juice, minced garlic, grated ginger, brown sugar, black pepper, and salt for at least 1 hour.

Prepare the annatto oil by heating annatto seeds in oil until the oil turns vibrant orange, then strain the seeds out.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess marinade drip off.

Brush the chicken with annatto oil to enhance color and flavor.

Place the chicken on the grill and cook for 5-7 minutes per side, until cooked through and slightly charred.

Baste the chicken with leftover marinade during grilling for added flavor.

Ensure the internal temperature of the chicken reaches 165°F (75°C).

Remove the chicken from the grill and let it rest for a few minutes before serving.

Garnish with chopped green onions and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens