Filipino

Inasal na Manok

Name: Inasal na Manok
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 pieces chicken leg quarters (paa/pecho); 3 stalks lemongrass, chopped and pounded; 1 head of garlic, minced; 2 thumbs ginger, grated; 1/2 cup calamansi juice (or lemon/lime); 1/4 cup coconut vinegar (or cane vinegar); 1/4 cup brown sugar; 1/4 cup annatto oil (atsuete oil) for basting

Grilled chicken marinated in a special mix of lemongrass, calamansi, and annatto.

60 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Make the Marinade: In a large bowl, whisk together the pounded lemongrass, minced garlic, grated ginger, calamansi juice, vinegar, brown sugar, 1 tbsp salt, and 1 tsp black pepper.

2
Marinate: Score the chicken skin slightly. Submerge the chicken quarters in the marinade, massaging it into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
3
Prepare the Grill: Prepare a charcoal grill. You want medium-hot coals so the chicken cooks through without burning the sugary marinade on the outside.
4
Grill and Baste: Thread the chicken onto wide bamboo skewers or place directly on the grate. Grill for 15-20 minutes per side.
5
Baste Generously: While grilling, baste the chicken continuously with the annatto oil using a brush. This gives the chicken its signature shiny, deep orange color and rich flavor.
6
Serve: The chicken is done when the juices run clear and the skin has a slight char. Serve with garlic rice, a side of chicken oil, and a dipping sauce of soy sauce, calamansi, and crushed chilies.

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