Forget everything you think you know about grilled chicken. This recipe from Tom Cunanan of Bad Saint in D.C. shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite. Try the marinade on chicken wings, thighs, or drumsticks, too.
Recipe information
Yield
8 servings
Ingredients
Achiote Oil
2
6
1
1¼
⅓
Chicken and Assembly
3
1
1
1
¾
½
1
4
Special Equipment
Preparation
Achiote Oil
Step 1
Bring lemongrass, garlic, ginger, oil, and achiote seeds to a simmer in a small saucepan over medium heat. Reduce heat and simmer gently, stirring very occasionally, until oil is brick-red and fragrant, 30–45 minutes.
Step 2
Do Ahead: Achiote oil can be made 1 week ahead. Let cool; cover and chill.
Chicken and Assembly
Step 3
Combine lemongrass, garlic, shallot, ginger, vinegar, Sprite, and 1 Tbsp. salt in a large resealable plastic bag. Whisk to dissolve salt. Set chicken legs, skin side down, on a cutting board. Working one at a time, cut a ½"-deep slash along both sides of thigh bone with a paring knife (this lets the marinade penetrate and helps the meat cook more quickly). Add chicken to bag and close, pressing out as much air as possible; turn to coat. Marinate at least 6 hours and up to 12 hours.
Step 4
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off). Remove chicken from marinade and secure each piece with 2 skewers if desired (the skewers will help you maneuver chicken on the grill without tearing the skin). Season lightly with salt. Discard marinade.
Step 5
Grill chicken over hottest side of grill, turning occasionally, until deeply browned and charred in spots, about 5 minutes. Move to cooler side of grill and cover. Continue grilling (covered), basting with achiote oil and turning every 5 minutes or so, until skin is burnished and meat is cooked through, 30–40 minutes longer.
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Reviews (12)
Back to Top@David you don't need to strain the oil. This would even be better if you can use rendered chicken oil. For the chili vinegar just remove the stem. Put chilies, ginger, garlic, and shallots in a bottle and top it off with coconut vinegar. In the family we make a big bottle every month. We usually wait a month for the spiced vinegar to be ready.
Jax Reyes
San Francisco
10/8/2021
Quick question: Should I strain the achiote oil after cooking the oil and the spices together in the pan? And for making the chili vinegar (blended in a blender), should I use the red chilies whole or cut off the stem?
David
Inverness, CA
12/29/2020
Hi Bon Appetit Team! I am from the island in the Philippines where Chicken Inasal is famous for and seeing this in your website makes me reeaallyy happy. Honestly never expected it to see in an international website. You hit every ingredient my Filipino heart, rather my Negrense heart is crying. Much love to you guys <3
Yani
Canada
12/10/2020
This is a bastardized version of the original using 7up. The original does not use sugar now soda at all. The key is the use of coconut vinegar to flavor this dish.
Alexie Claparols
Bacolod
9/14/2020
Absolutely delicious. I substituted turmeric and paprika for the achiote seeds (didn’t have any on hand), but next time I’ll track them down for the real deal. The chicken was juicy and unbelievably flavorful.
jmrhall
Florida
11/17/2019
Hi This recipe is wonderful!! But for the German persons comment, that is not the Achiote oil in the center of the chicken in the picture. That is a pic of chile vinegar that was served with this dish. The Achiote oil is for basting the chicken. It is is the June/July 2019 Bon Appetite magazine. You can find the recipe for it along with the Chicken Inasal and also an amazing watermelon feta salad to serve with the chicken. SOOOO DELISH!!!!
Foodie1964
Albany, NY
10/2/2019
As a German, I have never tasted Filipino food, so I was skeptical when I tried it. Glad I did because this was quite delicious. Very flavorful. The picture shows the achiote oil at the center of the serving plate, but the recipe doesn't say that you should use it as a sauce for the chicken. I drizzled some of the oil on the chicken and the roasted potatoes I made with it and it made a big difference. I will definitely do this again and again and again. I'm thinking of roast chicken next time.
heikoS
Germany
5/23/2019