Chicken Inasal

Instructions

1. Prepare the marinade
   In a large bowl, combine the minced lemongrass, ginger, garlic, calamansi juice, white vinegar, brown sugar, fish sauce, annatto oil, turmeric powder, black pepper, and salt. Mix thoroughly until the sugar dissolves and ingredients are well combined.
2. Marinate the chicken
   Place the chicken pieces in the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, turning the chicken occasionally to ensure even marination.
3. Prepare for grilling
   Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Prepare your grill for medium heat. If using a charcoal grill, arrange the coals for indirect cooking. Reserve the marinade for basting.
4. Make the basting sauce
   In a small bowl, mix 2 tablespoons of the reserved marinade with the coconut vinegar and 2 tablespoons of vegetable oil to create a basting sauce. Set aside.
5. Grill the chicken
   Place the chicken skin-side up on the grill over indirect heat. Grill with the lid closed for about 10-15 minutes. Turn the chicken and continue grilling for another 10 minutes, basting frequently with the prepared basting sauce until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
6. Char the skin
   For the final 2-3 minutes of cooking, move the chicken over direct heat and grill skin-side down to achieve a nice char, being careful not to burn it. Continue basting with the sauce.
7. Rest and serve
   Transfer the grilled chicken to a serving platter and let it rest for 5 minutes before serving. Traditionally, Chicken Inasal is served with steamed rice, achara (pickled green papaya), and a dipping sauce made from vinegar, soy sauce, chili, and calamansi juice.