Sinigang Mix Inasal na Manok
Chicken marinated in spices and sinigang mix and then grilled to perfection is how I describe this dish. It is simply amazing. Remember to dip it in vinegar before eating.
Prep Time2 hrs
Cook Time30 mins
Course: Main Course
Keyword: grilled chicken, inihaw
Servings: 4 people
Author: Vanjo Merano
- 2 1/2 tablespoons Knorr Sinigang sa Sampaloc Recipe Mix Original
- 1 head garlic
- 3 thumbs ginger
- 1 stalk lemongrass chopped
- 1 1/2 cups lemon lime soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Basting Sauce Ingredients:
- 8 tablespoons margarine
- 2 1/2 tablespoons annatto seeds
Cut the chicken into serving pieces. A whole piece of chicken can be cut into 4 parts. See video below for tips.
Prepare the marinade ingredients by grinding garlic, lemongrass, and ginger using a mortar and pestle tool. Arrange in a large bowl. Add salt, ground black pepper, Knorr Sinigang sa Sampaloc Recipe Mix, and lemon lime soda. Mix well.
Place the chicken inside a resealable bag. Pour-in marinade. Let the air out and then seal the bag. Let the chicken stay for at least 2 hours.
Prepare basting sauce by Heating a saucepan. Add margarine. Let it melt. Add annatto seeds. Cook the seeds in low heat until the color of the mixture turns orange. Filter the seeds using a kitchen sieve. Note: Discard the seeds after filtering. Season with salt and ground black pepper.
Heat-up your grill. You can use either gas o charcoal grill for this process.
Remove the chicken from the bag.
Grill chicken while flipping it every 5 minutes (or until needed) until the inner temperature reaches 165F. Brush basting sauce over the chicken while grilling.
Serve with warm rice, papaya atchara, and with your favorite dipping sauce.
Share and enjoy!
Calories: 253kcal | Carbohydrates: 13g | Protein: 1g | Fat: 23g | Saturated Fat: 5g | Sodium: 1147mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1004IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg