Chicken Inasal


By Leah Cohen 


  • 1 ea Whole chicken spatchock
  • 5ea cloves garlic
  • 1/4C ginger peeled and chopped
  • 1 C sprite
  • ½ C coconut vinegar
  • 1 tsp ground black pepper
  • 3 TBS kosher salt
  • ¼ C lemongrass chopped and trimmed
  • 1 tsp tumeric powder
  • 1/8 C lemon juice
  • 1/8 Clime juice
  • ¼ C sugar


  1. Combine all ingredients in a blender and blend until everything is pureed.  Pour marinade over chicken and marinate overnight.
  2. To prepare the chicken, take chicken out of marinade and roast in the oven at 350 degrees until cooked. Brush with oil while its roasting.

Patis dipping sauce:

  • 1.6C coconut vinegar
  • .37C Fish sauce
  • ½ tsp minced garlic
  • 1 tsp sliced thai red chili

Combine all ingredients together for the patis sauce

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