The past 3 weeks have been a whirlwind with the release of my newest cookbook, One-Pot Paleo, and Filipino Food Friday took a short hiatus but it’s back with a new recipe for Chicken Inasal (Chicken BBQ). It is the savory version of the popular Filipino BBQ (recipe in my book!) from the Visayan region of the Philippines. Bone-in, skin-on chicken leg quarters are marinated in fresh lemongrass and aromatics then basted with annatto seed oil for color while being cooked on the grill.
Annatto seeds can be found in the ethnic section of the grocery store or at any Asian store. If you cannot find it, just omit it and use avocado oil or olive oil for grilling. This is another super easy dish that can be quickly thrown together the night before to marinate. It comes out juicy and so flavorful after grilling you’ll love it after that first bite!
Chicken Inasal (Chicken BBQ)
Ingredients
- 3 stalks lemongrass sliced, white parts only, hard green layers trimmed off
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/4 cup Worcestershire sauce
- 1- inch ginger peeled and grated
- 3 cloves garlic minced
- 1/4 cup red onion finely chopped
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 4 pieces chicken leg quarters bone-in and skin on
Annatto Seed Oil (optional)
- 1/2 cup avocado oil
- 2 tbsp annatto seeds
Instructions
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Place lemongrass, apple cider vinegar, lemon juice and extra virgin olive oil in a blender or food processor. Pulse for a 5 seconds to chop up the lemongrass.
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Transfer the mixture into a bowl and add Worcestershire sauce, ginger, garlic, red onion, sea salt and black pepper. Mix well.
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Score the chicken leg quarters about 2-3 inches long and 1/4-1/2 an inch deep 3 times on both sides to allow the marinade to infuse the chicken.
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Place chicken in a gallon sized zip top bag and pour the marinade on top. Remove the excess air in the bag and seal it well. Roll the bag on the countertop to allow the marinade to distribute evenly around the chicken.
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Marinate the chicken for at least 4 hours or overnight in the fridge.
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Prepare the Annatto Seed Oil by heating the avocado oil in a small saucepan over medium-low heat.
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Add the annatto seeds and stir it for 3 - 5 minutes until the oil turns into a bright yellow-orange hue.
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Remove from heat and transfer to a bowl to cool.
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To cook the chicken, preheat the grill over medium heat.
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Remove the chicken from the bag and drain off excess marinade.
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Place the chicken on the grill and cook for 10-12 minutes on each side, flipping every couple of minutes and basting with the annatto seed oil so it cooks evenly and one side doesn't get burnt.
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Chicken is cooked when its juices run clear.
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Let it cool for a few minutes before serving.
