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This recipe has been modified according to the availability of the ingredients, it's very simple and really easy to make but will require overnight marinating.
- 1 roasting chicken, quartered
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 2 tablespoons garlic, minced
- 4 stalks lemongrass, julienned
- 1 lemon, juice of, extracted
- 1 lime, juice of, extracted
- 1⁄4 cup annatto seeds, soaked in 1/4 cup water
- 1⁄4 cup garlic butter, melted
- chili pepper flakes
- Combine the juices of lemon and lime, divide in 2 equal parts.
- Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
- Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
- Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
I love chicken inasal, and anything grilled Ilonggo style!