Grilled Chicken

Grilled chicken with inasal seasoning is so delicious. The combination of spices and the addition of Star margarine give this dish a very tasty and distinct Filipino flavor. The slightly charred skin is to die for. Forget about dieting, this dish will make you eat like a Pinoy construction worker, with tons of garlic rice. :D

Grilled Chicken Inasal Style
1 whole chicken or chicken thigh/drumstick pieces
kosher salt water
3 stalks lemongrass, sliced into ½ inch pieces
¼ cup ginger, sliced
6 cloves garlic
4 tablespoons calamansi or lemon juice
1 tablespoon coconut vinegar
2 teaspoons salt
¼ cup annatto seeds
¼ cup olive oil
Star margarine

• The day before, brine the chicken in 3 tablespoons kosher salt and enough water to cover, refrigerate overnight. The next day, rinse chicken slightly then butterfly, if whole or cut into serving pieces, set aside. In a small pan heat olive oil and annatto seeds. Turn off heat, set aside to color the oil. Combine lemongrass, ginger and garlic in a food processor and process until finely minced. Add calamansi, vinegar and salt. Transfer mixture into a glass container. Strain the annatto-infused oil, discard seeds. Add to the lemongrass mixture and mix thoroughly. Marinate chicken in the mixture for 1 - 2 hours. Charcoal grill (or bake in 400°F oven) until skin is slightly charred, basting often with Star margarine. Serve with plenty of garlic rice and chili & vinegar dipping sauce.

malted milk ice cream with crushed malted milk balls for dessert, yummmm