Dinner · 60 min · filipino

Annatto Chicken Inasal

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken leg quarters
• 1/3 cup Calamansi juice
• 3 stalks Lemongrass
• 8 cloves Garlic
• 2 tbsp Ginger
• 1/3 cup Annatto oil
• 1/4 cup Cane vinegar
• 1 tbsp Salt

Steps

1. Bruise the lemongrass stalks with the back of a knife until they split and release their perfume.
2. Blend the calamansi juice, lemongrass, garlic, ginger, vinegar, and salt into a marinade; whisk in the annatto oil for that signature sunset color.
3. Score the chicken deeply and marinate at least 4 hours, overnight if you can — inasal is all about the marinade.
4. Grill over medium charcoal, 12 to 15 minutes per side, basting constantly with the annatto oil marinade.
5. The chicken is done when the juices run clear and the skin is lacquered orange-red and lightly charred at the edges.
6. Rest 8 minutes, then serve with garlic rice, pickled papaya, and the classic dipping trio: calamansi, soy sauce, and chilies. The basting is not optional — it’s what makes inasal inasal.

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