Harold Makes Grilled Chicken Inasal | From The Home Kitchen | Bon Appétit

Join Chef Harold Villarosa as he makes Grilled Chicken Inasal, a Filipino favorite marinated in garlic, ginger, lemongrass and lemon-lime soda. Paired with Harold’s tangy macaroni salad, this Chicken Inasal is just asking for a feast with friends. Recipe below: INGREDIENTS Macaroni Salad: 1 lb. elbow macaroni 2 cups mayonnaise 1 cup heavy cream 1 Tbsp. dark brown sugar 2 carrots, peeled, grated ½ cup apple cider vinegar 2 celery ribs, finely chopped 4 scallions, thinly sliced Kosher salt and freshly ground black pepper Chicken Marinade: 2 Tbsp. finely chopped ginger 2 Tbsp. finely chopped garlic ¾ cup finely chopped lemongrass ¼ cup dark brown sugar 1 cup coconut vinegar (or distilled white vinegar) ½ cup calamansi, lime, or lemon juice 1 cup lemon-lime soda (such as Sprite) 3 lbs. bone-in, skin-on chicken quarters (thigh and drumstick) Vegetable oil, for grilling Kosher salt and freshly ground black pepper Flaky salt, for serving Basting Sauce: ½ cup unsalted butter, soft