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Chicken Inasal Fat Kid Style

One thing I love to do when it’s nice and hot out, is get some meats grilling on the barbecue, unleashing a fury of beautiful smelling charred smoke, tears and sweats from the blistering heat and the overwhelming sense of community that naturally develops around a pit.

I’m a little copped up in my little apartment kitchen, In fact I don’t really call it my kitchen but more so my lab, since I have SO many ingredients, spices, equipment all packed in my drawers and cabinets; with no space for it all. I’m more fond obviously of massive kitchens with separate counters, cutting islands, cooking stations and sizeable equipment and even more so of outdoor kitchens. Something about cooking outside, wherever you are in the world, unleashes this sense of calm and sensibility upon you. For a singular moment, either under the sun, or by the snow, you are at peace and can truly enjoy this cooking memory.

There are many ways to cooking outside, some people have charcoal grills, gas grills, brick ovens, induction hobs, the options are endless, I’m lucky enough to have parents who like cooking just as much as I do and have a great little barbecue nook at their house.

I will be focusing on cooking with gas. Living in my apartment, I miss cooking with LPG, so here I’m using a gas grill, live flame with some charcoals for that extra smokiness.

What LPG Provider do i trust the most? Read on.

Recently, I heard that Shellane Gas had changed its name to Solane, and got curious as to what other changes this would bring asides from a new name and a new design. I was happy to find out, that it is the same trusted quality, the same product, the same tanks, regulators and inspection procedures. My family and I have been using the brand for a while so I was happy to find out all this information, moreover, they have now concentrated more on customer service: Solane uses the same hotline number as what Shellane had, and therefore it’s still convenient. A more precise delivery, where everything is weighed in front of your eyes, so that you can rest assured that you have properly recieved the amount that you ordered;  a loyalista program and strong safety standards.

 

When I think Philippines + Family + Barbecue, I think Chicken Inasal.

And since I’ve been training a lot lately with Triathletes from Bacolod, I thought it would be perfect.

For my foreign friends, Chicken Inasal is basically chicken barbecue but done in a way that will blow your mind. Here we go:

 

Chicken Inasal Fat Kid Style

Quite simply: Take your favourite chicken parts, legs, breast (with bone and skin) or thighs will all do (if you’re trying to be healthy use breast and thighs then remove the skin after cooking) and let them stand in: (this is for 3 pieces), ½ cup of coco vinegar or good white vinegar, 3 tbsp of coconut sugar, 2 tsp of tamarind paste, a bunch of lemongrass bashed up, 4 cloves of garlic, 4 heaped tbsp chopped ginger, 1 chilli, juice of 3 limes, juice of 6 calamansis.

Marinate for an hour and really massage the flavour in the chicken parts. Skewer then grill until cooked on low heat, to give it time to caramelize and not dry out. Keep coating the chicken with some melted butter (with 2 tsp of atsuete powder for colour). Enjoy with a chilli vinegar dip.

For more information on Solane, its loyalty programs, promos..etc, please visit: http://www.solane.com.ph/

63 COMMENTS

    1. Greg June 5, 2012 at 5:12 am

      Solane Heussaff. Sorry I can’t help it. Will try this recipe this weekend. Awesome blog sir.

    Reply
      1. Erwan June 8, 2012 at 8:30 am

        that was terrible

      Reply
    1. novicetired June 5, 2012 at 6:13 am

      that thing is perfect combi with rice and atsara on the side.parang sa rice all u can lang.hehe

    Reply
      1. Erwan June 8, 2012 at 8:31 am

        im good with no rice!

      Reply
    1. Mary Lou Saulog Cervaina June 5, 2012 at 6:23 am

      Been doing a Paleo meal plan, as of late, and with the use of coco sugar and coco vinegar, I think it may be possible for me to fit this in. It looks so GOOD, it is worthy of a cheat day =D Will have to throw it on the Weber Genesis, but do miss the native “uleng” flavor. Super-cute Shar-pei, btw…used to have one too =D

    Reply
      1. Erwan June 8, 2012 at 8:31 am

        good job! it’ll work out!dude this recipe is totally paleo friendly

      Reply
    1. Danielle Alamares June 5, 2012 at 6:48 am

      Perfect! Just what I was looking for. ;-) But what’s a good alternative for calamansi? It’s not available here in Qatar unfortunately. :-(

    Reply
      1. Rita L June 7, 2012 at 7:00 pm

        Sorry to butt in, but maybe try equal parts lemon and sugar? I have the same issues, but luckily my local Filipino store has started carrying frozen packets of calamansi. Lol, I know frozen packets? But hey, you use what you can get. :)

      Reply
        1. Erwan June 8, 2012 at 8:28 am

          yup, or just key limes are fine, or normal limes

        Reply
        1. Danielle Alamares June 8, 2012 at 9:42 am

          Not a problem Rita! ‘appreciate your suggestion. ;-) Lucky for you, at least you’ll have a taste of calamansi. Here, just stuck with lemon & limes. :-/

        Reply
          1. Erwan June 14, 2012 at 3:05 am

            count yourself lucky! we dont get limes here too often

          Reply
            1. Danielle Alamares July 1, 2012 at 10:01 am

              I know! So we should trade then! :))

            1. Erwan July 20, 2012 at 1:46 am

              haha

      1. Erwan June 8, 2012 at 8:31 am

        just use limees :)

      Reply
        1. Danielle Alamares June 8, 2012 at 9:44 am

          Alrytie ;-)

        Reply
    1. anthony c. monteiro June 5, 2012 at 11:55 am

      hands down… you”re really a great cook/ food love/ blogger/chef… whatever you want to call yourself… like your site so much… Btw, i’m excited to see “hot guys who cook”, im wondering what food you cooked for that show… God bless

    Reply
      1. Erwan June 8, 2012 at 8:35 am

        thats not me, its my twin bro

      Reply
    1. jos June 5, 2012 at 4:50 pm

      Done!!!!

      This is what i’ll be having for dinner tonight.. easy peasy recipe…thx Erwan.

    Reply
      1. Erwan June 8, 2012 at 8:34 am

        was it good!

      Reply
        1. Jos June 14, 2012 at 10:15 pm

          Yuppers! No left overs!

        Reply
    1. Arra Medina June 6, 2012 at 2:32 am

      Will do this over the weekend!! This will be my treat for my bf’s cousin who’s gonna celebrate her birthday!.. Thanks MC Erwan!. :)

    Reply
      1. Erwan June 8, 2012 at 8:33 am

        how did it go?

      Reply
    1. John June 6, 2012 at 4:24 am

      The first thing i thought when i saw this Solane LPG in the market was your sister (Solenn Heussaff) hehehehe…Chicken Inasal is one of my favorite, its so easy to cook…YUM!!!

    Reply
      1. Erwan June 8, 2012 at 8:33 am

        very easy!

      Reply
    1. Tan June 6, 2012 at 9:47 am

      I’m definitely trying this one. Thanks sir! Anyway, I’m lovin your hairstyle. How’d you do that?

    Reply
      1. Erwan June 8, 2012 at 8:23 am

        i wake up in the morning

      Reply
    1. Malou June 8, 2012 at 2:14 pm

      If I were to name the one dish I’d like to eat before I die, it’s chicken inasal. Seriously! I love, love, LOVE it and it’s the first dish I seek when I go home to Manila. I made it once or twice years ago but my attempts were just plain awful. So I stopped trying lest I ruin my memories of its crispy and charred skin, meat tinged red with achuete, all perfect with garlic rice and sago-gulaman. Hay!

      Anyway, your post is making me want to try again but have to ask you one important question – can you marinate the chicken overnight? I remember reading somewhere that because the marinade is plenty acidic, soaking too long will turn the chicken into ceviche. It sounds plausible so I’m not sure how much of a lead time is okay.

    Reply
      1. Erwan June 14, 2012 at 2:59 am

        i love your description Malou! give it a try :) problem with an overnight marinade is that the lemon will cook the chicken too much. do it for 1-2 hours. to get the flavour really in there, make some slits and rub those babies down.

      Reply
        1. Malou June 14, 2012 at 7:39 pm

          Ha! I made them last weekend and they were so yummy!!! Pwede nang di muna umuwi ng Pinas, hahaha. I think the tamarind and muscovado (I used gula melaka instead) were the key ingredients as I don’t remember those failed recipes asking for them.
          So thank you, thank you, for sharing this with everyone. This is definitely a keeper!
          P.S. I marinated the chicken pieces two hours before they went on the grill. Maybe I’ll do three hours next time just to see if that will amp up the flavors more.

        Reply
    1. Josephine McIver June 8, 2012 at 5:03 pm

      Awesome marinade recipe. I will definitely try this out when we have our next bbq. Thanks Erwan!

    Reply
      1. Erwan June 14, 2012 at 3:00 am

        Thank you Josephine!

      Reply
    1. Auralynn June 11, 2012 at 8:02 am

      hello Erwan. would love to try your inasal recipe one day. but i live on-base (military base) and some of the ingredients were not available in our commissary. what will u suggest as a replacement/alternative for the tamarind paste and coconut sugar? can i just use some regular sugar. thanks!

    Reply
      1. Erwan June 14, 2012 at 2:52 am

        coconut sugar = brown sugar will do.
        if you cant find tamarind, it might be tough. no need really to substitute it :)

      Reply
    1. jake June 11, 2012 at 11:46 am

      yummeehhh!!! my friends will love this!

    Reply
      1. Erwan June 14, 2012 at 2:52 am

        awesome!

      Reply
    1. Andrei June 16, 2012 at 8:49 am

      awesome shit! makes me miss bacolod. sad cos’ san francisco only has 3 filipino restaurant (not joking) and they only serve the typical “luzon” dishes which are nasty. anyhow, i’m flying home next week so hello inasal for 2 months. :)

    Reply
      1. Erwan June 25, 2012 at 11:56 am

        Haha go kill it

      Reply
    1. JD June 26, 2012 at 5:18 pm

      Kewl! Now im like drooling man! Among your salad recipes, what would be the best complement for the Fat-Kid-Style Inasal?

    Reply
      1. Erwan July 20, 2012 at 1:43 am

        i like mine just alone! if not just a green salad would do.

      Reply
    1. JOGISAN June 27, 2012 at 3:04 pm

      The best ang mga ideas mo.

    Reply
    1. JOGISAN June 27, 2012 at 3:04 pm

      The best ang mga ideas mo.

    Reply
    1. JOGISAN June 27, 2012 at 3:05 pm

      The best ang mga ideas mo.

    Reply
    1. JOGISAN June 27, 2012 at 3:08 pm

      The best ang mga ideas mo. I also love to cook!!! And i hope some day i can be like you no rice at all… Hehe more food to blogs to come…

    Reply
      1. Erwan July 20, 2012 at 2:11 am

        thanks Jogisan

      Reply
    1. Mary June 28, 2012 at 7:19 am

      Good recipe. im drooooling!
      By the way, whats the title of that song by incubus??
      I like your choice of songs for your background music. ;))

    Reply
      1. Erwan July 20, 2012 at 2:06 am

        aqueous transmission

      Reply
    1. cheskasmith June 30, 2012 at 3:32 am

      amaazing, thanks for the awesome recipes you post :) you’re actually the only reason why im starting to eat healthy! btw you’re hot

    Reply
      1. Erwan July 20, 2012 at 1:59 am

        great thats good to hear

      Reply
    1. Patricia Majali June 30, 2012 at 1:27 pm

      Hi Erwan,

      I can’t find Tamarind paste. What can I substitute for that? Thanks much :)

    Reply
      1. Venus July 4, 2012 at 7:49 am

        tamarind concentrate will do. but you can also make your own, especially when you’re overseas you’ll have a heard time looking for this, surely enough your local stores carry those frozen blocks of tamarind and simply pour boiling water over it and let sit until the water is cool enough to handle.

      Reply
        1. Erwan July 20, 2012 at 2:20 am

          exactly, thank you venys.

        Reply
      1. Erwan July 20, 2012 at 1:53 am

        you could use fresh tamarind. where do you live?

      Reply
    1. Ven July 4, 2012 at 9:54 pm

      This is darn perfect for today;) HAPPY FOURTH OF JULY ;)

    Reply
      1. Erwan July 20, 2012 at 2:09 am

        thanks Ven

      Reply
    1. Chico Postrado July 24, 2012 at 5:03 am

      melted butter with 2 tsp of atsuete powder..yun lang pala yun?? XD AWESOME! :D

    Reply
      1. Erwan July 31, 2012 at 2:23 am

        boom

      Reply
    1. mchelle July 26, 2012 at 5:19 am

      your a gift! gifted indeed! love ur site:)

    Reply
      1. Erwan July 31, 2012 at 2:33 am

        thanks!

      Reply
    1. h! July 31, 2012 at 1:45 am

      i really enjoy your videos, but the sound quality is sometimes a bit off. particularly for this post, your background music’s levels made it a bit challenging to understand your instructions. i don’t mean to be an asshole, i was just really trying to listen because i want to get my inasal on.

      cheers,
      hanalei

    Reply
      1. Erwan July 31, 2012 at 1:57 am

        thanks h! no worries, i know sometimes its tough, im trying to find a good boom

      Reply
    1. melayagati August 18, 2012 at 4:41 am

      nice! I cook and blog before I entered Med school. sadly, I’m not able to do what I love because of my crazy sched. I’ll try this when I’m off duty… HaHa! i’m sure to impress the doctors with your inasal recipe. thanks Erwan!

    Reply
      1. Erwan September 4, 2012 at 5:49 am

        thanks !!

      Reply
  1. Pingback: Dab Inasal | TheMuttonChop

 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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