This grilled chicken dish is also called chicken Inasal one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done. The main issues with marination are not how long it needs to be marinaded to become flavorful, but rather, it’s how long it can and should be marinated without the chicken-or any other meats for this matter-becoming mushy and grainy in texture.
Start with dicing your shallot then mix everything in a bowl. Add the chicken and marinade, at least 4 hours, best if overnight. If you want to prepare this ahead of time, you may freeze the chicken and marinade directly, it will marinate when you defrost it. Keep in mind that you have to transfer it from the freezer to the refrigerator the night before.
When you are ready to grill, prepare the basting sauce. In a small saucepan, melt the butter over low heat. Grill the chicken pieces, until the internal temperature is 165°F/75°C then baste with the basting sauce from time to time.
- 3 lbs chicken (leg quarters)
- 1/2 cup soy sauce
- 2 cups coconut vinegar (any white vinegar will do)
- 1 cup lemon juice
- 1 cup lemongrass
- 3 tbsp ginger (minced)
- 1 tbsp ground black pepper
- 1/2 cups brown sugar
- 1 tablespoon salt
- 5 tablespoons of oil
- 1 cup margarine, softened
- 3/4 teaspoon salt
- 2 teaspoon lemon juice
- Combine and mix soy sauce, lemon-lime soda, vinegar, lemongrass, lemon juice, salt, ground black pepper, ginger, garlic and brown sugar in a big mixing bowl.
- Add the chicken mixing or shaking them all together until it is well incorporated. Marinade for 3 hours.
- Basting sauce – combine and mix annatto oil, lemon juice, margarine, and salt mix it well. Set aside.
- When chicken is well marinated, grill them. Baste frequently and generously with the basting sauce.
- Make sure the chicken is cooked all the way through by poking it with the tip of a knife right at the joint area of the leg quarter.