Ingredients
1 whole chicken
Chicken Inasal Marinade:
4 stalks of lemongrass
2” ginger
5 smashed garlic cloves
2 limes (zest and juice)
2 tbsp of fish sauce
2 tbsp low-sodium soy sauce
2 tbsp sugar
1 tbsp annatto powder
2 red Thai chilis (optional)
Salt and pepper
Baste:
1/4 cup butter
1 tsp Annatto seeds
Instructions
- In a large bowl with a lid, prep your marinade ingredients.
- Smash the end part of the lemongrass and slice thinly. Add to the bowl.
- Smash your garlic, julienne your ginger and add to the bowl.
- Zest and juice 2 limes. Add in the rest of the marinade ingredients. Mix well and set aside.
- Spatchcock your chicken. This will ensure faster and more even cooking.
- Place your chicken in your marinade and cover it with a lid. Marinade for at least 1 hour to 8 hours. For best results, marinate overnight.
- Preheat your AIR FRYER to 350 degrees.
- Place your chicken on the tray with parchment paper or foil.
- Air fry at 350 degrees and set the timer for 25 minutes.
- While the chicken is air frying, make your baste.
- In a small pot, melt the butter with the annatto seeds for 2-5 minutes until the butter turns red.
- Using a brush, baste the chicken every 10 minutes.
- Once the chicken is fully cooked (internal temperature should be 165 degrees), let it rest for 10 minutes.
- Serve and enjoy!
Notes
Chicken Inasal Air Fryer Temperature – 350 degrees, basting every 10 minutes. Air fry for 25-30 minutes or until the internal temperature is 165 degrees.
- Prep Time: 10 minutes
- Marinating time: 4-8 hours
- Cook Time: 35 minutes
- Category: mains
- Method: air fryer
- Cuisine: filipino
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