LIME-GINGER GRILLED CHICKEN

Grilling is my kind of thing, though it is really tedious to set up a fire using charcoals (Yeah, we still do it the old way). I find grilling an easy way of cooking delectable foods with that pronounce smoke-flavor. It is also a good way to enjoy summer where you and your family grill outside of your yard or even vacations on beaches.

I think it was in 2009 when this restaurant succeeded in the food industry were they introduced this authentic delicacy from their province. They are called "Mang Inasal". Almost all of their food products are grilled and the most famous is their chicken inasal. This distinct tangy taste with the smoke-flavor surely hit the Filipino palate. If you still have those beach outing or other outdoor activities, this can be a good main dish that is easy to prepare and cook. You can add some side dishes like blanched and seasoned Baguio beans and sliced carrots.

Ingredients:

1 kilogram Chicken Leg Quarter (deboned)

For the marinade

1/2 cup Ginger Juice, fresh
1/2 cup Calamansi Juice, fresh
2 Tbsp Brown Sugar
4 cloves of Garlic, minced
2 tsp Salt
1 tsp Black Pepper, ground
4 Tbsp Knorr Liquid Seasoning
1/4 cup Cane Vinegar

For the basting sauce

1 Tbsp Annatto Oil
(see my previous post on how to make an annatto oil)
2 Tbsp Vegetable Oil
4 cloves of Garlic, minced
1/2 cup Margarine

Procedure:
1. Wash deboned chicken leg quarter carefully. Drain properly and set aside.
2. In a mixing bowl, combine ginger juice, calamansi juice, brown sugar, garlic, salt, black pepper and vinegar. Mixed until well blended.
3. Add in chicken in the mixing bowl, cover and marinade for 4 hours inside the chiller.
4. For the basting sauce, heat vegetable oil in a frying pan over a medium fire.
5. Saute minced garlic until fragrant.
6. Add in annatto oil and stir in margarine. When margarine is about to melt, remove from fire. Ready to use.
7. Grill marinated deboned chicken for 3 minutes for each side. Baste it half way through to keep the chicken moist. Ready to serve.

Note:
1. You can also used chicken leg quarter with bones so thus it will make your chicken bigger. Make sure to make some slits especially on the leg area so that the marinade sips inside.
2. Extending the marination hours may cause your chicken to be too soft and will cause difficulty during grilling.
3. Grilling time depends when using chicken leg quarter with bones. It will usually takes about 5 to 6 minutes for each side.
4. You can also bake this at 150°C (302°F)  in preheated oven for about 10 to 15 minutes. Just brush the chicken with the basting sauce, skin-side up.
5. This dish is best served with hot steamed rice topped with toasted garlic.

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