Chicken Inasal (Filipino Grilled Chicken)

Ingredients

• 4 chicken leg quarters, patted dry
• 1/2 cup finely chopped fresh lemongrass (about 14 stalks)
• 2 shallots, finely chopped (about 1/3 cup)
• 1/3 cup coconut vinegar or apple cider vinegar
• 1/4 cup calamansi juice or 2 tablespoons tangerine juice and 2 tablespoons lime juice
• 2 tablespoons grated peeled fresh ginger (from 1 [3-inch] piece)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon kosher salt
• 1 tablespoon dark brown sugar
• 2 teaspoons black pepper
• 1/2 cup annatto or achiote oil (such as La Favorita), divided
• Lime wedges, for serving

Steps

1. Peel back chicken skin from meat; cut 3 or 4 deep slits into meat, spacing about 1 inch apart and slicing perpendicular to the bone. Set aside.
2. Combine lemongrass, shallots, vinegar, calamansi juice, ginger, garlic, salt, brown sugar, and pepper in a nonreactive 13- x 9-inch baking dish. Add chicken to pan; rub marinade all over meat and into slits, concentrating marinade in slits. Pull chicken skin back down over meat. Cover pan; refrigerate at least 2 hours or up to 12 hours.
3. Preheat one side of a gas grill to medium-high (400°F to 450°F), or push hot coals to one side of a charcoal grill. Remove chicken from pan; pat dry using paper towels. Discard marinade. Brush chicken all over with about 1 tablespoon annatto oil. Place chicken, skin-side down, on oiled grates over lit side of grill, and grill, uncovered, until skin is lightly charred and releases from grill grates, 2 to 3 minutes. Flip chicken skin-side up; grill 2 to 3 minutes. Transfer chicken, skin-side up, to unlit side of grill; grill, covered, brushing often with remaining annatto oil, until an instant-read thermometer inserted in thickest portion of chicken registers 170°F, 25 to 35 minutes. Remove chicken from grill; let rest 10 minutes before serving with lime wedges.