For the marinade
1 kilo of chicken thighs and legs
lots of minced ginger
good native vinegar
8 stalks chopped lemongrass
rock salt and cracked black pepper to season
For the basting sauce
1 tub of Star margarine
1 tablespoon achuete oil for color
cracked black pepper
For the achuete oil
several tablespoons of vegetable oil
2 tablespoons of achuete
1 Make the marinade: Put chicken in a bowl. Add ginger, garlic, good native vinegar, calamansi, lemongrass, rock salt, and pepper. Marinate 1 hour, stirring to coat chicken pieces evenly.
2 Meanwhile, make the basting sauce: Melt margarine in a small saucepan over low flame, adding achuete oil for color and cracked black pepper. Barbecue the chicken over medium to low flames until fully cooked, basting chicken several times with the margarine mixture.
3 Make achuete oil: heat vegetable oil, drop in achuete, and turn the fire off after a minute or so. Let the oil absorb the intense orange-red color and strain away the solids.
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Photography by Ocs Alvarez | Styling by Belle Alvarez
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