Chicken Inasal
Recipe GLPR9deac362839b71
A Filipino-inspired grilled chicken dish featuring a vibrant annatto-infused oil and a zesty marinade with lemongrass, garlic, ginger, and vinegar. The chicken is marinated for hours to allow deep flavor penetration, then grilled over medium-high heat until the skin is deeply charred and burnished, with tender, juicy meat inside.
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Ingredients
2 lemongrass stalks, trimmed and tough outer layers removed
6 garlic cloves, crushed
1 piece ginger, peeled and thinly sliced (about 2 inches)
1¼ cups vegetable oil
⅓ cup achiote (annatto) seeds
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 head of garlic, cloves separated and chopped
1 small shallot, chopped
1 piece ginger, peeled and chopped (about 2 inches)
¾ cup seasoned rice vinegar
½ cup Sprite or 7UP
1 tablespoon kosher salt, plus more for seasoning
4 chicken legs (thigh and drumstick)
Directions
In a small saucepan, combine the 2 trimmed lemongrass stalks, 6 crushed garlic cloves, sliced ginger, vegetable oil, and achiote seeds. Place over medium heat and bring to a gentle simmer. Reduce heat to low and simmer gently, stirring only occasionally, until the oil turns brick-red in color and becomes fragrant, about 30 to 45 minutes. Remove from heat and let cool completely, then cover and refrigerate. This achiote oil can be made up to 1 week in advance.
In a large resealable plastic bag, combine the 3 sliced lemongrass stalks, chopped garlic head, chopped shallot, chopped ginger, rice vinegar, Sprite or 7UP, and 1 tablespoon of kosher salt. Whisk the marinade until the salt is fully dissolved.
Place the chicken legs on a cutting board, skin side down. Using a sharp paring knife, carefully cut a ½-inch-deep slash along both sides of each thigh bone. This creates channels that allow the marinade to penetrate deeply and helps the meat cook more evenly. Place the chicken into the bag with the marinade and seal, pressing out as much air as possible. Turn the bag to thoroughly coat all chicken pieces. Refrigerate and marinate for at least 6 hours and up to 12 hours.
Prepare your grill for medium-high indirect heat: if using charcoal, bank the coals to one side; if using gas, turn off one or two burners. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry. If using skewers, secure each chicken piece with 2 skewers (they help with handling without tearing the skin). Season the chicken lightly with additional kosher salt.
Place the chicken on the hottest side of the grill, skin side down. Grill, turning occasionally, until the skin is deeply browned and charred in spots, about 5 minutes. Move the chicken to the cooler side of the grill (indirect heat side) and cover the grill. Continue grilling covered, basting generously with the cooled achiote oil and turning every 5 minutes or so, until the skin is burnished and caramelized and the internal temperature of the thickest part of the thigh reaches 165°F, about 30 to 40 minutes. Transfer to a serving platter.
