Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beer Marinated Grilled Chicken Breast Inasal
Beer-marinated chicken inasal — chicken breasts soaked in beer, calamansi, and spices, then grilled until smoky and juicy. The beer adds a subtle malty depth.
Instructions
- Lay the boneless chicken breasts flat on a chopping board. Cover with a cling wrap. Flatten by pounding with a meat tenderizer tool. Set aside.
- Make the marinade by combining the marinade ingredients in a large bowl, Mix well. Add the pounded chicken breasts. Marinate for at least 3 hours (I usually marinate overnight). Don't forget to cover the bowl and place inside the fridge.
- Prepare the basting sauce by combining 3 tablespoons of soy sauce, 2 tablespoons of margarine, and the remaining marinade. Mix well and then microwave for 1 minute.
- Heat the grill. Start to cook the beer marinated chicken. Baste with the basting sauce and grill one side in medium heat for 3 to 4 minutes. Flip the chicken breast to cook the other side.Baste the top part with the basting sauce, Continue to do this step one more time or more until the chicken breasts are done.
- Transfer to a serving plate. Serve with papaya atchara and sinamak.
Kitchen Tools We Recommend
Cook Beer Marinated Grilled Chicken Breast Inasal the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh).
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment