Iloilo Inasal Supper

1. FINAL MENU

• Cuisine: Filipino
• Serve time: 17:00

This compact Filipino supper focuses on a single, membrane-searing technique — a quick inasal-style grill — that yields caramelized skin and an unmistakable sweet-vinegar finish without long braises or fiddly prep; paired with fluffy jasmine rice and a bright cucumber‑tomato salad, it gives contrast, crowd-pleasing texture, and planned leftovers while keeping active cook time short and single-person execution realistic.

• Chicken Inasal (Filipino Grilled Chicken Thighs)
• Steamed Jasmine Rice
• Cucumber & Tomato Salad (Ensaladang Pipino at Kamatis)

2. FULLY EXECUTABLE RECIPES

Chicken Inasal (Filipino Grilled Chicken Thighs)

Equipment

• Gas or charcoal grill or oven broiler (use grill if available)
• 1 shallow baking dish or rimmed sheet (11" x 8" or similar) for marinade
• Instant-read thermometer
• 1 small saucepan (2–3 qt)
• 1 silicone or metal basting brush
• Tongs
• Cutting board and chef's knife
• Mixing bowl (1.5–2 qt)

Ingredients

• Boneless, skin-on chicken thighs — 8 pieces (about 2.5 lb total)
• Vinegar (distilled white or cane vinegar) — 1/3 cup ⁺
• Low-sodium soy sauce — 1/4 cup
• Brown sugar — 2 tablespoons ⁺
• Garlic, peeled and minced — 6 cloves (about 2 tablespoons)
• Whole black peppercorns, crushed or fresh-ground black pepper — 1 teaspoon ⁺
• Annatto oil (achuete oil): annatto seeds + oil OR substitute — see substitutions — 2 tablespoons
• Lime juice (fresh) — 2 tablespoons (about 2 limes) — substitution: 3 tablespoons calamansi if available
• Kosher salt — 1 1/2 teaspoons ⁺
• Unsalted butter — 2 tablespoons
• Vegetable oil (neutral oil, e.g., canola) — 1 tablespoon ⁺
• Optional (adult table-only): crushed red pepper flakes — 1/2 teaspoon (serve at table only; do not cook into shared base)

Practical substitutions

• Annatto seeds not stocked: substitute 2 tablespoons neutral oil + 1/4 teaspoon smoked paprika for colour and mild aroma (use this substitute in the same quantity called for).
• Calamansi not available: use fresh lime juice. Do not use lemon as primary flavour focus for this Filipino dish.

Cooking / Baking

• Grill or broiler surface temperature: medium-high, ~400–450°F.
• Final safe internal temperature for chicken: 165°F (check at thickest part).
• Total cook time (including short marinade): 40 minutes (20 min passive marinate + 15–18 min grilling + 5 min finishing/rest).

Instructions

1. (16:20) Put the chicken in a single layer in the shallow dish. In the mixing bowl, combine 1/3 cup vinegar, 1/4 cup soy sauce, 2 tbsp brown sugar, 6 minced garlic cloves, 1 tsp crushed pepper, 2 tbsp annatto oil (or substitute), 2 tbsp lime juice, and 1 tsp kosher salt. Stir until sugar dissolves.
2. Pour 3/4 of the marinade over the chicken, turning to coat each piece. Reserve the remaining 1/4 marinade in a covered container — it will be used for basting/glaze (do not use the reserved marinade uncooked once it contacts raw chicken; the reserved portion will be briefly boiled before use in step 4).
3. Let the chicken sit in the marinade undisturbed for 20 minutes at room temperature (this is passive; continue other tasks per timeline).
4. While the chicken marinates, place the reserved marinade into the small saucepan and bring to a simmer over medium heat for 2 minutes; remove from heat and stir in 2 tablespoons unsalted butter and 1 tablespoon vegetable oil to finish the basting glaze. Keep warm (off heat) until needed.
5. Preheat grill to medium-high (400–450°F) or set the oven broiler on high (rack ~6 inches from heat). Oil the grill grates lightly or brush the broiler pan with oil.
6. Remove chicken from marinade and let excess drip off. Place chicken skin-side down on the preheated grill or under the broiler. Cook 6–8 minutes until nicely browned; flip and baste with warm glaze, then cook another 6–8 minutes. After the second flip, baste once more and continue cooking until internal temperature reaches 165°F in the thickest part (total grilling time ~15–18 minutes depending on thickness).
7. Transfer chicken to a plate, tent loosely with foil and let rest 3–5 minutes (chicken may rest up to 10 minutes if needed).
8. Slice or transfer whole to serving platter. Serve immediately with rice and salad. Offer crushed red pepper flakes at table for adults.

Total cook time: 40 minutes (20 min passive marinate + ~18 min active grilling + 2–3 min glaze simmer + brief rest).

Steamed Jasmine Rice

Equipment

• 2.5–3 quart saucepan with tight-fitting lid
• Fine-mesh sieve or bowl for rinsing
• Measuring cups and fork for fluffing

Ingredients

• Uncooked jasmine rice — 2 cups (yields ~4–5 cups cooked)
• Cold water — 2 1/2 cups
• Kosher salt — 1/2 teaspoon ⁺
• Vegetable oil — 1 teaspoon ⁺ (optional, keeps grains separate)

Practical substitutions

• If jasmine rice unavailable: use long-grain white rice; reduce water to 2 1/4 cups for 2 cups rice and follow same method.

Cooking / Baking

• Stovetop method: bring to boil, then low simmer, covered.
• Total cook time: 25 minutes (5–7 min active to bring to boil + 15–16 min simmer + 3–5 min rest).

Instructions

1. Rinse 2 cups jasmine rice under cold water in a fine mesh sieve until water runs clear (about 30 seconds).
2. In the saucepan combine the rinsed rice, 2 1/2 cups cold water, 1/2 teaspoon kosher salt, and 1 teaspoon vegetable oil. Stir once to level.
3. Place over high heat and bring to a rolling simmer (~5–7 minutes). When boiling, reduce heat to low, cover tightly and simmer undisturbed for 15 minutes.
4. After 15 minutes, remove from heat and keep covered for 3–5 minutes. Fluff with a fork and keep covered until serving.

Total cook time: 25 minutes.

Cucumber & Tomato Salad (Ensaladang Pipino at Kamatis)

Equipment

• Cutting board and chef's knife
• Medium mixing bowl (1.5 qt)
• Measuring spoons and fork
• Small bowl for dressing

Ingredients

• English cucumber — 2 medium (about 1 lb), thinly sliced
• Ripe tomatoes — 3 medium (about 1 lb), cut into 1/2" wedges
• Red onion — 1 small, thinly sliced (about 1/3 cup)
• Distilled white or cane vinegar — 2 tablespoons ⁺
• Sugar — 1 teaspoon ⁺
• Kosher salt — 1/4 teaspoon ⁺
• Vegetable oil — 1 tablespoon ⁺
• Freshly ground black pepper — 1/4 teaspoon ⁺

Practical substitutions

• If red onion is sharp, soak slices 5 minutes in cold water and drain before assembling.
• If English cucumbers are unavailable, use 1 large slicing cucumber, peeled if waxed.

Cooking / Baking

• No cooking; finish immediate before serving.
• Total prep time: 8–10 minutes (must be finished within ~5 minutes of serve for best texture).

Instructions

1. Put sliced cucumbers, tomatoes and sliced red onion in the mixing bowl.
2. In the small bowl whisk 2 tablespoons vinegar, 1 teaspoon sugar, 1/4 teaspoon kosher salt, 1 tablespoon vegetable oil, and 1/4 teaspoon black pepper until sugar dissolves.
3. Just before serving (within 5 minutes), pour dressing over vegetables and toss gently to coat. Transfer to serving bowl and place on table.

Total prep time: 8–10 minutes.

3. LINEAR TIMELINE (16:20–17:00)

• 16:20: Chicken Inasal — Combine marinade ingredients (1/3 cup vinegar, 1/4 cup soy sauce, 2 tbsp brown sugar, 6 minced garlic cloves, 1 tsp crushed pepper, 2 tbsp annatto oil or substitute, 2 tbsp lime juice, 1 tsp salt). Place 8 boneless skin-on chicken thighs in a shallow dish and coat with marinade; reserve 1/4 of the marinade in a covered container for basting. Let chicken marinate (passive) for 20 minutes.
• 16:25: Steamed Jasmine Rice — Rinse 2 cups jasmine rice in sieve until water runs clear.
• 16:30: Steamed Jasmine Rice — In the 2.5–3 qt saucepan combine rinsed rice, 2 1/2 cups water, 1/2 tsp kosher salt, 1 tsp oil. Bring to a rolling simmer over high heat.
• 16:35: Steamed Jasmine Rice — Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.
• 16:35: Cucumber & Tomato Salad — Trim and slice 2 cucumbers, cut 3 tomatoes into wedges, and thinly slice 1 small red onion; place prepared vegetables in a mixing bowl but do not add dressing yet.
• 16:40: Chicken Inasal — While rice simmers, pour the reserved marinade into the small saucepan, bring to a simmer for 2 minutes to kill bacteria, then remove from heat and stir in 2 tbsp butter + 1 tbsp vegetable oil to create the basting glaze; keep warm off heat.
• 16:40: Chicken Inasal — Preheat grill to medium-high (~400–450°F) or set broiler to high with oven rack ~6" from heat.
• 16:45: Chicken Inasal — Remove chicken from marinade (let excess drip), place skin-side down on preheated grill or under broiler. Cook first side 6–8 minutes until browned.
• 16:53: Chicken Inasal — Flip chicken, baste once with warm glaze, continue grilling 6–8 minutes. After second flip/baste, check internal temp and continue until chicken reaches 165°F (total grill time ~15–18 minutes).
• 16:55: Steamed Jasmine Rice — If rice simmer finished at 16:45, keep covered; if still on, finish simmering and then remove from heat; rest covered 3–5 minutes, then fluff with fork and cover to hold.
• 16:58: Chicken Inasal — Remove chicken from grill, tent loosely with foil and rest 2–5 minutes (do not let sit longer than 10 minutes).
• 16:58: Cucumber & Tomato Salad — Whisk dressing (2 tbsp vinegar, 1 tsp sugar, 1/4 tsp salt, 1 tbsp oil, 1/4 tsp black pepper) and toss with prepared vegetables; transfer to serving bowl.
• 16:59: Chicken Inasal — Slice or arrange rested chicken on platter; final baste if desired with any remaining warmed glaze (ensure glaze boiled earlier).
• 17:00: Serve — Place chicken, rice, and salad on table and serve at exactly 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 6 cloves (about 1 head)
• Limes (fresh) — 2 (juice 2 tbsp)
• English cucumbers — 2 medium (about 1 lb)
• Tomatoes — 3 medium (about 1 lb)
• Red onion — 1 small
• (Optional, table) Fresh chilies or crushed red pepper flakes — small jar (optional, serve at table only)

Meat / Seafood

• Boneless, skin-on chicken thighs — 2.5 lb (8 pieces total)

Dairy

• Unsalted butter — 2 tablespoons

Dry Goods / Pantry

• Jasmine rice — 2 cups (about 1 lb)
• Distilled white or cane vinegar — 11/12 cup total (1/3 cup for marinade + 2 tbsp for salad + small amount for glaze) ⁺
• Low-sodium soy sauce — 1/4 cup
• Brown sugar — 3 teaspoons + 2 tablespoons total (2 tbsp for marinade + 1 tsp for salad) ⁺
• Granulated sugar — 1 teaspoon (if you separate brown/white; listed combined above)
• Kosher salt — 2 1/4 teaspoons total (1 1/2 tsp for chicken + 1/2 tsp for rice + 1/4 tsp for salad) ⁺
• Black pepper (ground) — 1 1/4 teaspoons total (1 tsp for chicken + 1/4 tsp for salad) ⁺
• Vegetable oil (neutral oil, e.g., canola) — 1 1/4 tablespoons total (1 tbsp for glaze + 1 tsp for rice) ⁺
• Annatto seeds OR smoked paprika (substitute) — 2 tablespoons annatto-infused oil OR 2 tbsp neutral oil + 1/4 tsp smoked paprika (mark as single line)
• Crushed red pepper flakes — 1 small jar (optional table-only)

(Note: Ingredients used in more than one component are marked with ⁺.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes or small bowl of chopped fresh chilies for adults only.
• Global substitutions: if annatto seeds are not available, the annatto substitution (neutral oil + smoked paprika) is recommended; if calamansi unavailable, use lime juice.
• Child-safety notes: keep hot glaze and cooked chicken out of children's reach while basting; supervise children at the table if offering fresh chilies for adults.
• Timeline risk(s): the tightest execution window is the final grill period (16:45–16:58). If the chicken pieces are significantly thicker than estimated, they may need extra time to reach 165°F, which would push the finish past the serve time. Mitigation: use boneless, moderately thin thighs (about 3–4 oz each) or butterfly thicker pieces; monitor internal temp closely with an instant-read thermometer and move pieces to indirect heat if browning too fast.
• Practical mitigation mindset: prioritize internal temperature over color. If chicken is browning too quickly, lower grill heat or move to indirect heat and finish with the pre-warmed glaze; keep salad dressing off until the last minute.
• Latest safe start time: You can start as late as 16:20 for a 17:00 serve.