A grilled chicken dish that originated in the Western Visayas region of the Philippines, in the city of Bacolod. Chicken parts are marinated in a mixture of ginger, garlic, sugar, calamansi (calamondin), soy sauce and coconut vinegar then grilled to perfection!
5 - 6chicken leg quartersback attached, about 3- 3 ½ lbs*
¼cupgingerpeeled, smashed and chopped
1head garliccrushed and roughly chopped
¼cupbrown sugar
Juice of 1 large lemon or 8 calamansiCalamondin
½cupsoy sauce
½cupvinegar**
1teaspoonsalt
Annatto Oil for Basting:
A handful of chicken fat trimmings or ½ cup canola oil
3garlic cloveschopped
2tablespoonsannatto seeds
Instructions
If you have a mortar and pestle, use it to crush and pound the ginger and garlic pieces. Combine all the ingredients (except the chicken) in a large bowl. Using your clean hand, mash the spices to release the juices from the ginger and the garlic then mix very well. Add the chicken and coat each piece well with the marinade. Cut a couple of slits on the underside of the chicken for a quicker grilling time.
Marinate in the fridge for at least 6 hours (or overnight for deeper flavor). Turn halfway to evenly season the meat. Remove from the fridge at least 30 minutes before grilling.
To make the annatto oil: In a saucepan, add oil or cook chicken skin until fat is rendered (skin will be golden brown). Add in garlic and annatto seeds. Cook for under 5 minutes under low heat to extract the color and flavor without burning the garlic. Set aside until ready to grill. You will only need a few tablespoons to baste the chicken. Reserve the rest for later use.
Cook on a preheated grill, skin side down for 8-10 minutes (lid closed). Flip, baste the cooked side with the prepared annatto oil, close the lid and cook for 10 minutes (on low heat). Flip again and baste the other side . Turn the meat 2 more times and continue cooking until chicken is cooked through (no longer pink inside and meat juices run clear when cut), about 30-40 minutes, depending on the size of your chicken.*** (see notes)
Serve with spiced vinegar (vinegar with crushed garlic, chillies, salt and pepper) or calamansi-soy sauce dip. Drizzle annatto oil over steamed rice, if desired.
Notes
*Other chicken parts (bone-in) can be used - chicken breast, legs, thighs. Adjust cooking time depending on thickness of meat.**Coconut vinegar is preferred but you can use cane vinegar (Datu Puti) if you can’t find one.***Make sure the chicken is cooked all the way through. Internal cooking temperature for cooked chicken is 165F. If you don’t have a thermometer, cut a slit through the thickest part of the meat and check if it’s no longer pink and the meat is opaque.****To avoid cross-contamination, place a few tablespoons of the prepared annatto oil in a small bowl just for basting. Reserve the rest to either put on top of your rice or for the next time you’re making Inasal again.