Inasal
Marinated chicken leg quarters are grilled to perfection while being basted with a special yellowish red sauce. This Filipino grilled chicken is perfect to have with rice and pickled shredded papaya.
Instructions
Chop the lemongrass and crush. Combine all marinade ingredients in a large bowl. Stir and let it stay for 10 minutes.
Arrange chicken in large resealable bags. Use more bags if needed. Pour marinade into each bag equally. Push the air out of the bag and seal. Marinate overnight inside the refrigerator.
Prepare the basting sauce by making annatto oil. Combine annatto seeds and 4 tablespoons cooking oil in a saucepan. Heat and continue to cook until the oil sizzles. Turn the heat off and stir until the oil turns red. Filter the oil from the seed.
Combine annato oil with margarine, turmeric powder, and lime. You may also add some salt preferred.
Heat-up the grill. Start grilling the chicken pieces for 2 minutes, and then turnover to grill the opposite side. Brush basting sauce everytime the chicken is flipped. Do this using medium heat to prevent the skin from burning. If the heat is uncontrollable, remove skin before grilling to prevent it from burning. Note: The chicken is cooked when the internal temperature is at least 165F.
Arrange your chicken inasal on a plate and serve with your favorite dipping sauce. Share and enjoy!