Chicken Inasal Grilled Chicken
A signature Visayan Filipino grilled chicken marinated in a bold mixture of calamansi, vinegar, lemongrass, and annatto, basted constantly while grilling for a smoky, tangy, vibrantly colored result. Plan ahead: marinate for at least 4 hours.
Ingredients
- 4 pieces chicken leg quarters (or thighs and drumsticks), scored
- 1/4 cup calamansi juice (or lime juice)
- 1/4 cup cane vinegar (or white wine vinegar)
- 2 lemongrass stalks, bruised, minced
- 2 tsp fresh ginger, grated
- 6 garlic cloves, minced
- 2 tsp annatto powder (achiote)
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tsp black pepper, freshly ground
- 1/4 cup vegetable oil
- 1 tsp annatto powder (for basting oil)
- 2 cups steamed white rice (for serving)
Instructions
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1
Combine 1/4 cup calamansi juice (or lime juice), 1/4 cup cane vinegar (or white wine vinegar), 2 bruised, minced lemongrass stalks, 2 tsp grated fresh ginger, 6 minced garlic cloves, 2 tsp annatto powder (achiote), 2 tbsp fish sauce, 2 tbsp brown sugar, and 1 tsp freshly ground black pepper in a bowl. Whisk to combine.
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2
Score 4 pieces scored chicken leg quarters (or thighs and drumsticks) deeply with a knife to help the marinade penetrate. Place in a zip-lock bag or shallow dish and pour over the marinade. Toss to coat well. Refrigerate for at least 4 hours or overnight.
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3
Mix together 1/4 cup vegetable oil and 1 tsp annatto powder (for basting oil) in a small bowl to make the basting mixture. Set aside.
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4
Preheat grill to medium-high heat (400-450°F). Oil the grates.
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5
Remove chicken from marinade and grill for 12 minutes on the first side, basting with the annatto oil every few minutes.
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6
Flip and grill another 10-13 minutes, basting frequently, until the skin is charred in spots and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
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7
Rest for 5 minutes, then serve over 2 cups steamed white rice (for serving).