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Chicken Inasal

May 04

Chef Myrna Segismundo talked recently at the Maya Kitchen about what she observes here in the country and in travels around the world. Adobo received a lot of back and forth reactions between her and the audience. This chef not only loves Filipino food but has a profound respect for the cuisine. Chef Myrna Segismundo of Restaurant 9501 shared some recipes for all of you. And let us start off with CHicken Inasal.

Chicken Inasal

(Serves 4)

350 grams Boneless chicken breast (skinless), cut into 1 x 1 x ¼ inch pieces

4 cloves Garlic, minced

½ tsp Black peppercorns, cracked

Juice from 1 lemon or lime

¼ cup Vinegar (palm, cane or white)

2 tbsp Annatto water

12 pcs. Skewers/barbecue sticks

Sinamak vinegar


In a bowl, combine chicken meat, garlic, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate chicken overnight.
Remove chicken from the marinade. Thread in skewers. Cook marinade for basting the chicken during cooking. Set aside.

Grill skewered chicken over hot coals until all sides are cooked, basting occasionally with the cooked marinade. Serve warm with sinamak vinegar.

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Noemi Lardizabal-Dado (390 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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