An original Hiligaynon recipe by our Ilonggo cook, Rona, chicken leg quarters are marinated in fragrant lemongrass and brushed with atsuete oil while being grilled over charcoal flame.
1. Bring a pot of water to a rolling boil
2. VERY IMPORTANT: Shut off stove
3. Fully submerge the vacuum sealed pack of Ilonggo Chicken Inasal into the pot of hot water, and cover for 15 minutes
4. Take the packet out of the water and open it. Caution: hot
5. Plate your Ilonggo Chicken Inasal and enjoy!