Filipino Chicken Inasal

Instructions

1. Prepare the marinade
   In a large bowl, combine lemongrass, ginger, garlic, vinegar, calamansi juice, brown sugar, fish sauce, salt, and black pepper. Mix well until the sugar is dissolved.
2. Marinate the chicken
   Add the chicken pieces to 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 occasionally for even marination.
3. Prepare for grilling
   Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Reserve the marinade for basting. In a small bowl, mix the melted butter with the annatto oil.
4. Grill the chicken
   Preheat a grill to medium-high heat. Place the chicken skin-side up on the grill and cook for about 10-12 minutes. Turn the chicken over and grill for another 10-12 minutes until the internal temperature reaches 165°F (74°C).
5. Baste while grilling
   Throughout the grilling process, regularly baste the chicken with the annatto-butter mixture using a brush. This will give the chicken its signature yellow-orange color and add flavor.
6. Rest and serve
   Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. Serve hot with steamed rice, a side of atchara (pickled green papaya), and a dipping sauce made from vinegar, soy sauce, and chopped bird's eye chilies.