Chicken inasal is sold all over the country—from fast food versions to quaint country cooking. It’s a favorite meal for many Filipinos, especially those looking for a healthier alternative to the usual fast-food options.
Inasal is, surprisingly, easy to make. A good chicken inasal marinade and a grill are all you need to enjoy traditional the traditional dish at home. Marinated in vinegar, lemongrass, calamansi juice, and achuete oil, the chicken ends up packed with a smoky yet citrusy flavor. A sawsawan of vinegar, soy sauce, and chilis takes it to the next level.
The other remarkable thing about this Bacolod-style chicken barbecue is that it can be kept for days after it has been cooked. Refrigerate leftovers in a well-sealed plastic container, and the chicken should stay moist and flavorful for the next few days.
Usually, the grilled chicken is paired with rice—a lot of rice. This chicken inasal recipe is a healthier alternative, making a crowd favorite into a healthy meal for any time of the day. This low-carb version of a chicken sandwich gets a delicious Pinoy upgrade thanks to leftover chicken inasal and Lady’s Choice Chicken Spread. It’s perfect for office baon, after-school merienda, or even a light dinner.
Lady’s Choice Grilled Chicken Inasal Wrap
- 4 tbsps Lady’s Choice Chicken Spread
- 1 piece wheat tortilla
- 1 tomato, sliced
- 1 onion, sliced
- 5 cucumber rounds
- Cooked chicken, deboned and shredded
- Spread Lady’s Choice Chicken Spread on the tortilla.
- Assemble by placing tomatoes, onion, and cucumber on the tortilla.
- Add shredded chicken, then roll the tortilla to hold everything together. Secure with a toothpick, if needed.
- Toast on a griddle or pan. Serve immediately.
How to marinate chicken inasal?
You can make your inasal marinade by mixing achuete oil, chopped ginger, lemongrass, garlic, salt, and pepper. Marinate the chicken for at least an hour and not more than eight hours in the refrigerator.
Pro tip: use a resealable plastic bag to marinate the chicken in the fridge.
Feel like going the extra mile?
When making inasal, grilling is preferred instead of pan-frying. You can use an outdoor or indoor grill, but a traditional grill with charcoal lends the chicken a nice, smoky flavor. This type of grilling also leaves the chicken with crispy charred bits that are nice to get in each bite.
Want to add more fillings?
Make your sandwich more filling by adding other ingredients inside the wrap. There are other vegetables you can also use instead of tomatoes, onions, and cucumbers. Make sure you choose add-ins that give the wrap a boost in color and texture. Here are some options:
- Salad greens like lettuce or cabbage
- Chopped celery or carrots
- Toasted peanuts, cashews, or pine nuts
- Crushed pineapple, apple slices, halved grapes
- Crispy garlic chips
- Kesong puti
- Chopped scrambled eggs
How to serve your chicken wrap?
Pop your wrap into a sandwich bag or cover it with a napkin, and it’s good to go! You can also wrap it with foil and reheat it in an oven toaster when you get to the office. To round out the meal, you can pair the inasal sandwich with Classic Coleslaw or Creamy Macaroni Salad.
But aside from making a wrap, you can use the same ingredients to make a simple salad. Toss all chopped ingredients into a bowl and use the sandwich spread as a dressing. Slice the tortilla into triangles, toast until crunchy, and top over the salad just like croutons. Super easy!
These days, many Filipinos are looking for alternatives to the usual rich and hearty local recipes—including the rice that accompanies them. Chicken inasal is always a safe choice as it provides delicious flavors sans unwanted fat and cholesterol. And with some kitchen magic, you can transform it into a new dish that is good for your health. Using leftovers to create your wrap or salad is not only allowed but it’s also encouraged!
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