Chicken Inasal Recipe

Combine ginger, garlic, turmeric, lemongrass, salt, annatto powder, and pepper in a food processor; whiz into a paste.

Transfer paste to a large bowl. Add coconut oil, calamansi juice, and vinegar; mix well. Marinate chicken in mixture for at least 1 hour in the fridge.

Heat a grill pan. Brush with coconut oil. Remove excess marinade from chicken to prevent it from burning while cooking. Grill chicken over high heat until grill marks appear. Move to the cooler part of the grill; continue cooking for 8 to 10 minutes until cooked through, turning once or twice.