Filipino asado is one of those dishes that you will not find one standard recipe. Every household has its own version of this popular dish, depending on the region the family comes from. I have also searched online and looked through many Filipino cookbooks and again, each one has a different way of cooking asado. One variation that I am familiar with is the one that was shared to me by my sister. She, in turn got the recipe from her mother-in-law, who up till now still cooks for her family. The Filipino chicken asado recipe originally uses pork as the main protein but other meats may also be used. I used drumsticks but you may use other chicken pieces. Furthermore, this recipe originally uses 7-up to marinade the meat but I used ginger ale because that’s what was available in my pantry. The chicken drumsticks were first marinated in a mixture of ginger ale, vinegar, soy sauce, brown sugar and garlic, fried and then cooked in the marinade. The chicken with the thick sauce came out sweet, tender and delicious. My family can’t get enough of this dish. We had it with steamed rice but it is also good with fried egg. Enjoy!

Cooking Tips for Perfect Chicken Asado

To achieve the best flavor in your chicken asado, it’s essential to marinate the meat for several hours or even overnight. This allows the flavors to penetrate deeply, resulting in a more savory and tender dish. If you’re short on time, even a quick 30-minute marinade will enhance the taste. Make sure to use a resealable plastic bag or a glass dish for marinating. This prevents any leaks and makes cleanup easier. When frying the chicken, use medium heat to allow the outside to brown nicely while keeping the inside juicy. Avoid overcrowding the pan, as this can cause the chicken to steam rather than fry. Lastly, if you want a thicker sauce, let it simmer uncovered for a bit after adding the chicken back into the marinade. This will help the sauce reduce and concentrate the flavors, giving you that rich finish everyone loves.

Serving Suggestions and Variations

Chicken asado pairs wonderfully with a variety of side dishes. Steamed rice is a classic choice, but don’t overlook the deliciousness of garlic fried rice, which adds an extra layer of flavor. For something lighter, consider serving it with a side of sautéed vegetables like bok choy or green beans. If you want to switch things up, try adding pineapple chunks to the dish during the last few minutes of cooking. This adds a sweet and tangy twist that complements the savory elements beautifully. Another variation is to use different proteins, like beef or even tofu for a vegetarian option. Each alternative brings its own unique flavor, making this dish versatile for any dietary preference. Finally, don’t forget to garnish with chopped green onions or a sprinkle of sesame seeds for added color and texture.

Frequently Asked Questions

What can I use instead of ginger ale?

If ginger ale isn’t available, 7-up or Sprite works just as well. You could also try using a lemon-lime soda or even a bit of apple juice for a different flavor.

How long should I marinate the chicken?

For the best results, marinate the chicken for at least a few hours or overnight if you can. If you’re in a rush, even a quick 30-minute marinade will help enhance the flavors a bit.

Can I make this dish ahead of time?

You can prepare the chicken and marinate it the day before, then just cook it when you’re ready to eat. The flavors will deepen overnight, making it even tastier.

What should I serve with chicken asado?

Chicken asado pairs beautifully with steamed rice, which helps soak up that delicious sauce. It also goes well with fried eggs or a simple side salad for a fresh touch.

What are common mistakes to avoid when making chicken asado?

One common mistake is not marinating long enough, which can lead to less flavorful chicken. Also, make sure to cook the chicken on medium heat to avoid burning the marinade while ensuring the chicken cooks through.

Chicken Asado

Liza Agbanlog

Chicken Asado features juicy, tender drumsticks marinated in a sweet and tangy blend of ginger ale, vinegar, and soy sauce, delivering mouthwatering flavor with every bite. It's easy to make and great for satisfying your cravings.

No ratings yet

Print Recipe Pin Recipe

Prep Time 1 5

Cook Time 50

Total Time 1 55

Course Main Course

Cuisine Filipino

Servings servings

Calories 350 kcal

Ingredients

3 lbs chicken drumsticks or any chicken pieces
Sea salt and freshly ground black pepper
1 cup ginger ale, 7-up or sprite
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp brown sugar
3 cloves garlic minced or grated
Vegetable oil for frying
1 cup water or more as needed

Instructions

Wipe chicken pieces dry with paper towels. Season with salt and pepper.
In a large bowl, combine ginger ale, vinegar, soy sauce, brown sugar and garlic. Add chicken pieces and stir to combine. Cover with plastic wrap and refrigerate for at least 1 hour.
Drain chicken pieces (save the marinade) and wipe dry with paper towels. Set aside.
Heat oil in a skillet over medium heat. Fry the chicken until golden brown. Drain in paper towel.
In a skillet, combine browned chicken, reserved marinade and water. Bring mixture to a boil, reduce heat and let simmer for 30 minutes or until chicken is tender and sauce thickens, adding more water as needed.
Serve and enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgSugar: 6g

Tried this recipe?Let us know how it was!