Chicken Inasal

Directions

For Chicken:

1. Cut away dark, fibrous parts of lemongrass to reach white and green portions. Finely chop lemongrass.
2. Peel garlic and purée in a blender, or use a mortar and pestle to mash the cloves.
3. In a large mixing bowl, combine garlic, vinegar, calamansi juice, ginger, lemongrass, sugar, salt, and pepper. Mix until well combined.
4. Add chicken and cover. Refrigerate for 1–2 hours, turning chicken every 30 minutes, to marinate.

For Annatto Oil:

5. Combine cooking oil, annatto seeds, garlic, and bay leaf in a saucepan over medium heat. Cook for approximately 5 minutes, until oil begins to bubble.
6. Remove from heat and set aside to steep for approximately 60 minutes, until oil is infused with a deep orange color.
7. Use a fine mesh sieve to strain oil, then discard solids and set oil aside.
8. Remove chicken from marinade and remove any marinade solids that remain on chicken.
9. Grease grill and preheat it.
10. Arrange chicken in a single layer, skin-side up.
11. Grill chicken, turning once or twice and basting regularly with annatto oil, for about 30–45 minutes, or until a meat thermometer inserted in the thickest part of the chicken reads 160°F.
12. Remove from heat, cover, and allow to rest for 3–5 minutes. Serve hot with java rice and sinamak.