Chicken Inasal (Bacolod style Grilled Chicken)

Method

1. In a bowl, combine cane vinegar, calamansi or lemon juice, minced garlic, minced ginger, chopped lemongrass, brown sugar, salt, and pepper. Add the chicken pieces and massage the marinade into the meat. Marinate 2–4 hours in the fridge.
2. To make the basting oil, gently heat the 1/2 cup oil with the annatto seeds and smashed garlic in a small pan until the oil takes on a deep orange colour. Strain out the seeds and garlic, then stir in the butter or margarine until melted.
3. Preheat a charcoal grill to medium heat.
4. Arrange the marinated chicken on the grill, skin side down. Cook slowly, turning often and basting generously with the annatto oil, for about 30–40 minutes until cooked through and slightly charred.
5. Adjust the distance from the coals so the skin browns without burning while the inside cooks through.
6. Transfer the chicken inasal to a platter and rest a few minutes before serving.
7. Serve with garlic rice, achara, and extra annatto oil or toyomansi on the side.