Chicken leg quarters marinated in vinegar, citrus, lemongrass, ginger and garlic, grilled and basted with annatto oil until charred and juicy. A specialty of Bacolod; serves 4.
Chicken inasal comes from Bacolod in the Visayas, where it is grilled over charcoal and served with garlic rice and a dipping sauce of soy, vinegar and calamansi.
The bright orange color comes from the annatto oil it is basted with as it grills.
Ingredients
Marinade
4 chicken leg quarters (about 3 pounds)
1/2 cup cane or white vinegar
1/4 cup calamansi or lime juice
2 stalks lemongrass, bottom third chopped
2-inch piece fresh ginger, chopped
6 cloves garlic
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
Basting oil
1/4 cup vegetable oil
1 tablespoon annatto seeds or 2 teaspoons annatto powder
2 tablespoons butter
1 clove garlic, minced
Instructions
Make the marinade. Blend the vinegar, citrus juice, lemongrass, ginger, garlic, brown sugar, salt and pepper until fairly smooth.
Marinate.Score the chicken to the bone, coat with the marinade, and refrigerate 4 hours or overnight.
Make the basting oil. Warm the oil and annatto over low heat 5 minutes until deep orange; strain if using seeds. Stir in the butter and garlic.
Grill. Heat the grill to medium with a cooler zone. Grill the chicken over indirect heat, covered, 25 to 30 minutes, turning and basting often, then over direct heat 3 to 4 minutes per side to char, until the thighs reach 175°F.
Serve. Serve with garlic rice and a dip of soy sauce, vinegar and calamansi.
Nutrition per serving (estimated)
600Calories
5 gCarbohydrates
1 gFiber
4 gNet carbs
77 gProtein
28 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
