Chicken Inasal

INGREDIENTS:

• Chicken cuts
• 1/4 cup vinegar
• 1 tsp black peppercorns, crushed
• 1/2 tbsp salt
• 6 cloves garlic, minced
• 1 tsp lemon juice or calamansi juice
• 1 tsp ginger, chopped
• 1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

• 6 tbsp olive oil or vegetable oil
• 2 tsp annatto (atsuete) powder 
• 3 cloves garlic, minced

HOW TO PREPARE CHICKEN INASAL:

• Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 
• Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook. 

Prepare the Annatto Oil: 

• Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 
• In the same pan,  heat annatto oil and saute minced garlic until lightly browned. 

Grilling:

• Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
• Serve with rice. Enjoy!  

Dipping Sauce:

• Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.