Ingredients
- Chicken Maryland, 2 pieces
- White Vinegar, 1/2 cup
- Soy Sauce, 1/4 cup
- Oyster Sauce, 3 Tbs
- Sprite / Lemonade / Lemon Juice, 1/2 cup
- Garlic, 3 cloves
- Ginger, 1 inch
- Onion, 1 medium size
- Ketchup, 1 Tbs
- Sugar, 3 Tbs
- Lemon Grass, 1-2 stalks
Recipe
- Make shallow cuts in the skin of the chicken, place into a ziplock bag or bowl.
- Add 1/2 cup of vinegar, 1/4 cup soy sauce, 3 Tbs oyster sauce, 1/2 cup sprite/lemonade/lemon juice, 3 smashed garlic cloves, an inch of ginger, 1 roughly chopped onion, 1 Tbs ketchup, 3 Tbs sugar, 1-2 stalk of bruised and chopped lemon grass, mix together well.
- Ensure the chicken is submerged, marinade for 3 hours / up to 2 days in the fridge.
- Preheat the oven to 180oC.
- Place the chicken in the oven until the skin is crispy.
- Place the marinade into a small pot with a small amount of oil, boil it down into a thick sauce.
- Turn on the grill to low, brush the sauce onto the chicken, rebast the chicken every 5 mins until your desired doneness.
I normally serve with a side of salad and pickled onions with rice. its not hard thank you.
Inasal is actually the name of a popular restaurant in the philippines 'Mang Inasal', this restaurant is famous for this exact dish and its unlimited rice. This is just my wife's version of the dish; and I'm probably very biased but I think it's better than the restaurant version.