Chicken Inasal 2 ways - Over salad or rice bowl

This is my first time making chicken inasal, it's a very popular dish in the Philippines and I'm excited to try my version of this dish. Inasal is the marination of chicken in vinegar, calamansi and soy sauce (along with some other ingredients). Usually this inasal is made with chicken thigh/leg, then grilled, in my version I'll be using chicken breast to give this dish a western take and instead of serving over rice, I'll be serving it on top of salad with a calamansi vinaigrette. Of course, I have to show a rice version since this is the traditional way filipino's eat. I hope you give this recipe a try. You can also watch me create this video on Youtube at Lala's Kitchen

Chicken Inasal 2 ways - with salad or rice bowl

Chicken Marinade

3 chicken breast sliced in half
4 garlic cloves crushed
1/4c. cane vinegar
2 tbsp soy sauce
2 tbsp coconut sugar
2 tbsp calamansi juice (or lime juice)
1 tsp salt
1 tsp annatto powder 

1. Combine all ingredients and marinate overnight. 
2. Grill or pan fry chicken breasts 3-4 mins per side.
3. Remove from pan and allow to rest

Salad

1 romaine heart chopped
Half a roma tomato sliced
Half cucumber sliced
Red onion sliced (as much as you like) 
Half unripen mango sliced

Vinaigrette 

3 tbsp olive oil
2 tbsp calamansi juice (or lime juice)
2 tsp fish sauce
1 tsp coconut sugar
Salt & Pepper to taste

1. Wash and slice all veggies and fruit, add to a large bowl. Slice chicken inasal and place on top of salad.
2. Combine ingredients for vinaigrette. 
3. Pour vinaigrette over salad when ready to serve.

Rice Bowl

1 bowl of rice (white or brown rice)

Salsa Topping 

Equal parts of diced tomato, red onion and unripen mango (the more sour the better).

1. To dress the salsa you can just add salt. If your somewhat adventurous you can add fish sauce. But if you really want the filipino experience, you have to use bagoong, fermented shrimp paste. Either way is delicious.
2. Place sliced Chicken inasal on top of the rice bowl and serve with the salsa.  

The chicken is tender being marinated in the vinegar and calamansi juice. You can really taste the floral and citrus flavors of the calamansi and the sourness of the vinegar. When you eat this together with the mango, tomato and onion everything just compliments each other. Since the chicken isn't salty the addition of the salt or fish sauce or bagoong whichever one you choose for the salsa will enhance the flavors of the inasal.