Grilled Chicken Inasal

• 1/4 cup achuete oil
• 3 garlic cloves, finely chopped
• 1 stalk lemongrass, trimmed and finely chopped
• 3 tablespoons freshly limes (squeezed calamansi or lime juice)
• 2 tablespoons red wine, cane or 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon finely chopped fresh ginger
• 1/4 teaspoon fresh ground black pepper
• 3 1/2 lbs chicken, cut into pieces
• achuete oil
• 2 cups vegetable oil
• 6 whole garlic cloves
• 2 bay leaves
• 2 ancho chilies, crushed, stemmed and seeded

1. In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken pieces, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Chicken inasal is best grilled but can also be roasted in the oven. When roasting, preheat the oven to 375 degrees F. Transfer the chicken to a foil-lined baking sheet, reserving the marinade. Roast the chicken, basting occasionally with the reserved marinade, until the chicken is cooked through, about 45 minutes.
3. If grilling start over direct heat for a brief time then move to indirect heat. watch carefully so as not to burn.

achuete oil, garlic, stalk lemongrass, freshly limes, red wine, sugar, salt, fresh ginger, fresh ground black pepper, chicken, oil, vegetable oil, garlic, bay leaves, ancho chilies

Taken from www.food.com/recipe/grilled-chicken-inasal-527484 (may not work)