Filipino Chicken Inasal

1.In a large bowl, combine vinegar, calamansi juice, soy sauce, minced garlic, minced ginger, brown sugar, salt, and black pepper. Stir well until sugar and salt are dissolved to create the marinade.

2.Add the chicken pieces to the marinade, ensuring each piece is well coated. Add the pounded lemongrass stalks to the bowl. Cover and refrigerate for at least 30 minutes, preferably 45 minutes to 1 hour for best flavor penetration.

3.Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, prepare for direct grilling with moderate heat.

4.Remove chicken pieces from the marinade, reserving the marinade for basting. Thread the chicken pieces onto skewers if desired for easier handling.

5.Optionally, line the grill grates with banana leaves to impart a subtle aroma and prevent sticking.

6.Place the chicken on the grill and cook for about 6-8 minutes per side, turning occasionally to ensure even cooking and nice grill marks. During grilling, baste the chicken repeatedly with the reserved marinade and annatto oil to keep it moist and develop a vibrant orange color.

7.Grill until the internal temperature of the chicken reaches 165°F (74°C) and the skin is slightly charred and caramelized but not burnt.

8.Remove the chicken from the grill and let it rest for 5 minutes before serving.

9.Serve the Chicken Inasal hot with steamed white rice and a side of atchara (pickled papaya) or dipping sauce made from vinegar, crushed garlic, and chili for an authentic experience.