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	<title>The Shy Home Chef &#187; 7up lemon soda</title>
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		<title>Chicken Inasal</title>
		<link>https://shyhomechef.com/recipes/withimage/chicken-inasal/</link>
		<comments>https://shyhomechef.com/recipes/withimage/chicken-inasal/#comments</comments>
		<pubDate>Thu, 24 Jan 2013 23:46:11 +0000</pubDate>
		<dc:creator><![CDATA[Shy Home Chef]]></dc:creator>
				<category><![CDATA[Recipes with Pictures]]></category>
		<category><![CDATA[7up lemon soda]]></category>
		<category><![CDATA[annatto oil]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[butter with olive oil]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[ground black pepper]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vinegar]]></category>

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		<description><![CDATA[Ingredient 2 pound Chicken, cut into serving pieces 2 tablespoons ginger, minced 2 tablespoons garlic, minced   3/4 cup lemongrass, chopped 1 cup vinegar 1/2 cup lemon juice 1 tablespoon salt 3 tablespoon brown sugar 1 cup 7up lemon soda   1/2 tablespoon ground black pepper For glazing 3 tablespoons annatto oil   1/2 cup butter with olive oil   1/4 teaspoon salt 1 teaspoon lemon juice &#160; Procedure In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve. Submerge the chicken in the marinate. Marinade for 1 to 3 hours. In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside. Grill the chicken while glazing it with prepared butter mixture. Transfer the grilled chicken to a serving plate. Ready to serve. &#160;]]></description>
				<content:encoded><![CDATA[<p><a href="http://shyhomechef.com/wp-content/uploads/2013/01/P1240267.jpg"><img class="alignnone size-medium wp-image-491" alt="Inasal" src="http://shyhomechef.com/wp-content/uploads/2013/01/P1240267-300x225.jpg" width="300" height="225" /></a></p>
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<td colspan="2" width="128" height="20">Ingredient</td>
<td width="501"></td>
</tr>
<tr>
<td style="text-align: center;" height="20">2</td>
<td>pound</td>
<td>Chicken, cut into serving pieces</td>
</tr>
<tr>
<td style="text-align: center;" height="20">2</td>
<td>tablespoons</td>
<td>ginger, minced</td>
</tr>
<tr>
<td style="text-align: center;" height="20">2</td>
<td>tablespoons</td>
<td>garlic, minced</td>
</tr>
<tr>
<td style="text-align: center;" height="20">  3/4</td>
<td>cup</td>
<td>lemongrass, chopped</td>
</tr>
<tr>
<td style="text-align: center;" height="20">1</td>
<td>cup</td>
<td>vinegar</td>
</tr>
<tr>
<td style="text-align: center;" height="20">1/2</td>
<td>cup</td>
<td>lemon juice</td>
</tr>
<tr>
<td style="text-align: center;" height="20">1</td>
<td>tablespoon</td>
<td>salt</td>
</tr>
<tr>
<td style="text-align: center;" height="20">3</td>
<td>tablespoon</td>
<td>brown sugar</td>
</tr>
<tr>
<td style="text-align: center;" height="20">1</td>
<td>cup</td>
<td>7up lemon soda</td>
</tr>
<tr>
<td style="text-align: center;" height="20">  1/2</td>
<td>tablespoon</td>
<td>ground black pepper</td>
</tr>
<tr>
<td colspan="2" height="20">For glazing</td>
<td></td>
</tr>
<tr>
<td style="text-align: center;" align="right" height="20">3</td>
<td>tablespoons</td>
<td>annatto oil</td>
</tr>
<tr>
<td style="text-align: center;" align="right" height="20">  1/2</td>
<td>cup</td>
<td>butter with olive oil</td>
</tr>
<tr>
<td style="text-align: center;" align="right" height="20">  1/4</td>
<td>teaspoon</td>
<td>salt</td>
</tr>
<tr>
<td style="text-align: center;" align="right" height="20">1</td>
<td>teaspoon</td>
<td>lemon juice</td>
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<p>&nbsp;</p>
<p>Procedure</p>
<ol>
<li>In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve.</li>
<li>Submerge the chicken in the marinate. Marinade for 1 to 3 hours.</li>
<li>In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside.</li>
<li>Grill the chicken while glazing it with prepared butter mixture.</li>
<li>Transfer the grilled chicken to a serving plate. Ready to serve.</li>
</ol>
<p>&nbsp;</p>
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