Chicken quarters are excellent for grills and roasts. In this dish, we marinated leg quarters to achieve a flavor similar to chicken inasal. Try this simplified version!
Grilled Chicken with Sinamak Sauce
Chicken quarters are excellent for grills and roasts. In this dish, we marinated leg quarters to achieve a flavor similar to chicken inasal. Try this simplified version!
Ingredients
Grilled Chicken with Sinamak Sauce
- 1 Cup canola oil
- 1/2 Cup Achuete Seeds (annatto seeds)
- 6 cloves Garlic crushed
- 4 pieces Lemongrass Bulb (Tanglad) pounded
- 1 piece (2-inch) ginger sliced and pounded
- 6 juice of calamansi
- fish sauce (patis) to taste
- 2 pieces Chicken use leg quarters
- 1 Cup white vinegar
- 5 pieces red chili pepper (siling labuyo) sliced in half
- 1 piece (1-inch) ginger sliced
- 8 cloves Garlic crushed
- 1 piece red onion thinly sliced
- 2 teaspoons peppercorns
- Salt to taste
Instructions
- Heat oil in a small saucepan. Turn down heat to the lowest setting and add atsuete seeds. Let the seeds infuse the oil for 15 minutes. Strain and transfer oil to a large bowl.
- Add garlic, lemongrass, ginger, calamansi juice, and fish sauce to the oil. Let cool. Add chicken to the mixture and set aside to marinate overnight in the refrigerator.
- Make the sinamak sauce: combine all ingredients in a bowl or bottle. Cover and set aside overnight in the refrigerator to let the flavors meld.
- Preheat a charcoal grill or grill pan. Grill marinated chicken for about 12 to 15 minutes or until cooked through. Serve hot with warmed sinamak sauce on the side.
Tried this recipe?Let us know how it was!
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