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Chicken Inato
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Puerto Princesa's charcoal chicken: 'inato' means 'our own' in Cebuano, and it sounds like local pride. Chicken pieces marinated in calamansi, soy and garlic, basted with annatto oil at every turn on the grill; in Palawan they are eaten facing the bay, with garlic rice and a bowl of vinegar.
Ingredients
- 1 chicken, cut into 6-8 pieces
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 6 cloves garlic, crushed
- 1/2 cup annatto oil for basting
- 2 cups garlic rice to serve
- Chili vinegar dip
420–560 kcal per typical serving.
1 large piece + rice (estimated from the typical recipe)
How it is made
- Marinate the chicken 2-4 h in calamansi, soy, garlic, salt and pepper.
- Make the annatto oil by warming the seeds in oil.
- Grill over charcoal 20-25 min, turning and basting with the red oil.
- The skin should turn lacquered, red and glossy.
- Serve with garlic rice and the chili vinegar.