1/2 c Fresh calamansi or lemon
-juice (125 ml)
1/4 c Filipino coconut vinegar, or
-white distilled vinegar,
-(65 ml)
6 cl Garlic; minced
1 Fresh ginger piece (1");
-peeled and minced
2 Lemongrass stalks; bottom 4
-to 6" trimmed and minced
1/2 ts Dried red pepper flakes
3 tb Brown sugar
1 tb Coarse salt
6 Skin-on, bone-in chicken leg
-quarters; legs and thighs
-still connected
MMMMM---------------------------GLAZE--------------------------------
1/4 c Annatto oil or regular
-vegetable oil (65 ml)
2 tb Banana ketchup
Combine the calamansi juice, vinegar, garlic, ginger, lemongrass,
dried red pepper flakes, brown sugar, and salt in a large bowl. Whisk
until the sugar and salt dissolve completely.
Place the chicken in a large shallow baking dish. Pour the marinade
over the chicken and cover. Marinate the chicken in the refrigerator
for at least 4 hours, or overnight, turning the pieces over once to
ensure even marination.
Clean and oil the grates of your grill and preheat for indirect,
medium-heat cooking (one hot side, and one cool side of the grill).
Combine the annatto oil and banana ketchup in a medium bowl and whisk
to combine and form a glaze.
Remove the chicken from the marinade and discard the marinade. Brush
some of the glaze all over the chicken.
Place the chicken, skin side down, on the hot side of the grill and
brush the back with more glaze. Close the lid and grill for 10
minutes, or until the chicken is nicely browned with grill marks.
Flip the chicken and place it on the cool side of the grill. Brush
the chicken with more glaze. Close while occasionally basting with
glaze, until the chicken is completely cooked through and an
instant-read thermometer inserted into the chickest part of the thigh
reads 160 F / 72 C, 20-30 minutes more.
Serve with steamed white rice and pickled green papaya on the side.
Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013
