Chicken Inasal

Ingredients

• 1.5 kg chicken, jointed into 8 pieces
• 1/2 cup coconut vinegar
• 1/2 cup calamansi juice
• 3 stalks lemongrass, tough outer layers removed and tender cores finely chopped
• 40 g fresh ginger, finely grated
• 1 whole head garlic, minced
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 1 tsp salt
• 1 tsp cracked black pepper
• 1/2 cup neutral oil
• 2 tbsp annatto (achuete) seeds
• 60 g butter
• 1/2 cup coconut vinegar, 4 garlic cloves, 4 siling labuyo and a slice of galangal, for the sinamak dipping vinegar

Before you cook

• Joint the chicken into eight pieces and slash each piece twice down to the bone so the marinade gets in.
• Strip the lemongrass to its tender core and chop it as finely as you can.
• Combine the sinamak ingredients in a small jar and leave it to infuse.
• Marinate the chicken for at least 4 hours, and overnight if you have the time.

Steps

1. Whisk the coconut vinegar, calamansi juice, soy sauce, brown sugar, lemongrass, ginger, garlic, salt and pepper together in a large bowl.
2. Add the slashed chicken pieces and turn them until every surface is coated.
3. Cover the bowl and refrigerate it for at least 4 hours, turning the pieces once halfway through.
4. Warm the neutral oil and annatto seeds together in a small pan over low heat for 4 minutes, until the oil runs deep orange.
5. Strain out the seeds and discard them, then melt the butter into the warm annatto oil.
6. Stir 3 tablespoons of the chicken marinade into the annatto butter to make your basting liquid.
7. Light a charcoal grill and let it burn down until the coals are covered in grey ash and you can hold a hand above them for 4 seconds.
8. Lift the chicken out of the marinade and let it drain for 5 minutes so it does not steam on the grill.
9. Lay the pieces skin side down over medium coals and grill them for 8 minutes.
10. Turn the pieces and brush the grilled side generously with the annatto butter.
11. Keep turning and basting every 4 minutes for another 18 to 22 minutes, until the juices from the thickest part run clear.
12. Move any piece that flares up to a cooler part of the grill rather than letting the sugar burn black.
13. Rest the chicken on a warm plate for 5 minutes and pour any remaining annatto butter over it.
14. Serve with plain rice, spooning some of the orange chicken oil over each portion, and the sinamak vinegar alongside.