Filipino
Bacolod-Style Chicken Inasal
Bacolod-style grilled chicken marinated with cane vinegar, calamansi, lemongrass, ginger, and annatto oil.
4 servings · 35 minutes prep · 30 minutes cook
Ingredients
Chicken and Marinade
- 4 whole chicken leg quarters, about 3 pounds total
- 1/2 cup coconut vinegar
- 1/3 cup fresh calamansi juice
- 1/4 cup finely chopped lemongrass tender inner stalks
- 8 garlic cloves, crushed
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon dark brown sugar
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon coarsely ground black pepper
Annatto Basting Oil
- 1/2 cup avocado oil
- 2 tablespoons annatto seeds
- 4 garlic cloves, smashed
- 1 lemongrass stalk, bruised and cut into 2-inch lengths
- 1 tablespoon fresh calamansi juice
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Marinate the Chicken
- Score the thickest parts of each leg quarter twice to the bone. Combine the vinegar, calamansi juice, the chopped lemongrass, the crushed garlic, ginger, sugar, salt, and black pepper. Add the chicken and turn to coat. Cover and refrigerate for 4 to 6 hours, turning twice; longer marination can make the surface mealy.
Make the Annatto Basting Oil
- For the basting oil, combine the avocado oil, annatto seeds, the smashed garlic, and the bruised lemongrass in a small saucepan. Heat over low for 8 minutes until brick-red and aromatic without browning the garlic. Cool, strain, and stir in the calamansi juice and salt. Reserve one-third in a clean bowl for finishing.
Grill, Baste, and Rest
- Prepare a two-zone charcoal grill with a medium-hot direct side, or preheat a gas grill to medium. Clean and lightly oil the grates. Remove the chicken from the marinade, scrape off solids, pat lightly, and discard the marinade.
- Grill skin-side up over indirect heat with the lid closed for 15 minutes. Turn skin-side down over direct heat and cook for 5 minutes. Continue grilling for 10 to 15 minutes, turning every 2 to 3 minutes and brushing lightly with the non-reserved annatto oil after each turn, until charred in spots and the thickest thigh registers {{temperature:175°F}}.
- Rest for 8 minutes. Brush lightly with the clean reserved annatto oil and serve with calamansi.
