Chicken Inasal and Sinamak


  • 6 T Coconut vinegar, plus extra for seasoning, recipe follows
  • 1⁄4 c Canola oil
  • 1⁄4 c Fish sauce
  • 1⁄4 c Calamansi juice or lime juice
  • 5 cloves Garlic, crushed
  • 2 T Ginger, sliced
  • 1 T Brown sugar
  • 1 stalk Lemongrass, smashed and sliced
  • 2 lb. Chicken thighs, bone-in Annatto oil, as needed


Combine all the ingredients except the chicken and annato oil. Mix well. Add chicken and marinate 4 hours or overnight, refrigerated.

Grill chicken on indirect heat for about 30 minutes, flipping after 15 minutes. Baste with annatto oil. Drizzle with coconut vinegar. Makes 4 servings.

To make coconut vinegar: combine 1 quart coconut water with 1⁄4 cup Thai sticky rice and 1 cup water in a sterilized jar. Cover with cheesecloth and seal with a rubber band. Leave the jar in a cool, dark spot for 3 to 4 weeks. 

Chef/Owner King Phojanakong, Kuma Inn, New York, New York, from Food Fanatics Magazine®