Chicken Inasal — Visayas, Philippines

Bacolod's charcoal chicken, marinated in calamansi, vinegar and annatto, basted with red oil while grilling. Eaten with your hands, rice, and a dip of vinegar, soy and chili.

Ingredients

1 chicken cut into barbecue cuts (legs, breast, wings)
Calamansi juice and cane vinegar
Crushed garlic and ginger
Annatto oil
Steamed rice and garlic salt

380–520 kcal per typical serving. 1 large piece + rice (estimated from the typical recipe)

More history on Wikipedia: Chicken inasal

How it is made

Marinate pieces 2 h in calamansi, vinegar, garlic and ginger.
Grill over charcoal basting with annatto oil at every turn.
Done when juices run clear (20-25 min per piece).
Serve with rice, garlic salt and the vinegar-chili dip.