1. In a bowl, combine chicken broth, soy sauce, vinegar, calamansi juice and ginger juice.
2. Season with AJI-SHIO Seasoning Mix with Pepper. Add annatto oil. Blend mixture using a wire whisk.
3. Rub chicken with mixture and marinate overnight or at least 3 hours.
4. Grill over flaming charcoal until cooked.
Makes 4 servings
Estimated Cooking Time: 3 hours and 20 minutes
Nutrition Information/serving:
Fat 15 g; Protein 10 g; Carbohydrates 2 g; Vitamin C 5 mg; Iron1 mg; 185 calories
Tips and Tricks:
Originated from the Visayas region wherein Inasal means, “grilled”.
Soak wooden skewers in water for 30 minutes before using them so they will not burn during cooking.
To keep food from slipping off during cooking, use two parallel skewers rather than a single skewer.