Chicken Inasal

Chicken Inasal is a smoky, citrus-marinated grilled chicken that originated in Bacolod City in the Visayas region of the Philippines, where it became so beloved it earned the city the nickname 'City of Smiles.' The marinade of calamansi, vinegar, lemongrass, and annatto-infused oil gives the chicken its signature golden-orange char and tangy, aromatic depth.

Ingredients

4 whole chicken leg quarters (thigh and drumstick attached)

1/2 cup calamansi juice (or a mix of 1/3 cup fresh lime juice and 2 tbsp lemon juice)

1/4 cup cane vinegar or white coconut vinegar

2 stalks lemongrass, white and light green parts only, bruised and minced

6 cloves garlic, minced

1 tsp freshly grated ginger

2 tbsp fish sauce

1 tbsp brown sugar

1/2 tsp freshly ground black pepper

3 tbsp annatto seeds (atsuete)

1/2 cup neutral cooking oil (such as canola or vegetable oil)

1 tsp salt

2 tbsp butter, melted (for basting)

Instructions

Make the annatto oil: combine 3 tbsp annatto seeds and 1/2 cup neutral oil in a small saucepan over low heat. Heat gently for 5 minutes, stirring occasionally, until the oil turns a deep orange-red. Remove from heat, let cool for 10 minutes, then strain out and discard the seeds. Set the annatto oil aside.

Prepare the marinade: in a large bowl, whisk together the calamansi juice, cane vinegar, minced lemongrass, minced garlic, grated ginger, fish sauce, brown sugar, black pepper, salt, and 3 tbsp of the reserved annatto oil until the sugar dissolves.

Score the chicken: using a sharp knife, make 3 to 4 deep diagonal slashes through the skin and into the flesh of each chicken leg quarter. This allows the marinade to penetrate deeply.

Marinate the chicken: add the chicken pieces to the marinade, turning to coat thoroughly and pressing the marinade into the slashes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the fullest flavor.

Make the basting oil: combine the remaining annatto oil with 2 tbsp melted butter in a small bowl. Set aside at room temperature for basting during grilling.

Prepare the grill: preheat a charcoal or gas grill to medium heat (about 375°F / 190°C). If using charcoal, wait until the coals are covered with a light ash and the heat is moderate — Inasal should cook over indirect or moderate heat to avoid burning the sugars in the marinade.

Grill the chicken: remove the chicken from the marinade and shake off excess. Place skin-side up on the grill. Cook for 12 to 15 minutes, then flip to skin-side down and cook for another 10 to 12 minutes. The total cook time will be 25 to 30 minutes depending on the size of the pieces.

Baste frequently: every 4 to 5 minutes during grilling, brush the chicken generously with the annatto-butter basting oil. This builds up the glossy, deeply colored, slightly charred crust that defines authentic Inasal.

Check for doneness: the chicken is done when the internal temperature reads 165°F (74°C) at the thickest part of the thigh, the juices run clear when pierced, and the skin is deeply golden-orange with light char marks.

Rest and serve: transfer the chicken to a cutting board and let rest for 5 minutes. Serve hot with steamed white rice, a small dish of the remaining basting oil for dipping, and a side of spiced vinegar (sukang maasim with garlic and chilies).