Chicken Inasal

Attn: Foodies and serious cooks – this one requires using a kitchen scale!😊

We have a beautiful recipe here by Chef Nico de Leon of Lasita | Los Angeles, adapted by StarChefs. Clover was a proud sponsor of the 2024 StarChefs Rising Stars Awards and Chef Nico de Leon was one of the winners. Congrats Chef, and thank you for this mouthwatering recipe using our butter!



Aromatic Paste:

Yield: 4 cups

  • 300 grams chopped lemongrass
  • 100 grams chopped red onion
  • 100 grams chopped garlic
  • 50 grams chopped ginger
  • 375 grams canola oil
  • 2 grams ground black pepper
  • 1 bay leaf

Garlic Mojo:

Yield: 2 cups

  • 2 cups garlic cloves
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • Kosher salt


Yield: 1 pint

  • 1 cup soy sauce
  • ½ cup calamansi juice

Inasal Butter:

Yield: 2 cups

  • 1 pound Clover Sonoma unsalted organic butter
  • 25 grams chopped lemongrass
  • 48 grams smashed ginger
  • 1 gram ground black pepper
  • 2½ grams ground turmeric
  • 3½ grams annatto powder
  • 1 gram onion powder
  • 1 gram garlic powder
  • 4 grams kosher salt
  • 12½ grams calamansi juice

Roast Chicken:

Yield: 2 servings

  • Whole chicken, fat and skin trimmed
  • Kosher salt

Serve With:

Yield: 2 servings

  • Steamed white rice
  • Sliced atchara pickles



For the Aromatic Paste: In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and reserve.


For the Garlic Mojo: In a food processor, pulse garlic until finely chopped. Transfer to a mixing bowl and mix in vinegar and oil. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.


For the Toyomansi: In a mixing bowl, combine all ingredients and ½ cup water. Transfer to an airtight container and reserve.


For the Inasal Butter: In a saucepan over medium heat, melt butter. Add lemongrass and ginger, letting aromatics steep in the butter. Add spices and salt. Cook until aromatic and lightly toasted. Using a slotted spoon, remove and discard ginger. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Stir in calamansi juice. Transfer to an airtight container and refrigerate.


For the Roast Chicken: salt. Transfer to a shallow baking dish and refrigerate, uncovered, 1 day. The next day, liberally coat chicken with Aromatic Paste. Refrigerate, uncovered, 12 hours. The next day, heat rotisserie oven to 400°F. Remove chicken from refrigerator and let come to room temperature. Using twine, tie chicken legs together and roast on spit 1 hour, or until internal temperature of the chicken reaches 165°F. Remove from oven and let rest 15 minutes. Heat and prepare a grill. Sear chicken 2 minutes on each side. Let rest 5 minutes.


Assemble and Serve: Heat oven to 500°F. In a small saucepan over low heat, melt Inasal Butter. Set aside. Using kitchen shears, butcher Roast Chicken from the cavity up the breast bone and spine, cutting chicken into 2 halves. Lay Roast Chicken, cut-side-down, on a sheet tray. Brush with melted Inasal Butter. Roast 5 minutes, or until chicken is crispy. Remove from oven. In a mixing bowl, season rice with Roast Chicken pan drippings. Transfer rice to a small serving bowl. Arrange chicken on a serving plate and serve with ramekins of Toyomansi, Garlic Mojo, atchara pickles, and seasoned rice.