Chicken Inasal

• 2 chickens free range if available
• 3/4 cup vinegar Filipino
• 1/4 cup garlic finely minced
• 2 stalks lemon grass optional
• salt
• annatto oil see notes below
• vinegar Spiced
• 2 free range chickens approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
• 3/4 cup vinegar Filipino, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice, available in the frozen aisle of your Asian market if you don't have access to fresh
• 1/4 cup garlic
• 2 teaspoons sea salt
• 1/4 cup annatto seeds
• 1/2 cup oil
• 1 water hour in, prior to cooking
• 1 handful Thai peppers or other tiny red hot peppers

1. Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

range, vinegar filipino, garlic, salt, oil see notes, vinegar, chickens, vinegar filipino, garlic, salt, annatto seeds, oil, water, handful thai peppers

Taken from www.yummly.com/recipe/Chicken-Inasal-1692069 (may not work)