In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, soda, and calamansi juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil (aswete oil), salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
If using a air fryer, preheat air fryer at 180 for 2 minutes. Put the chicken leg in skin side down, brush some of the basting sauce over it and 'fry' for 5 minutes.
Once done, turn the chicken to skin side up and apply the basting sauce again and fry for 5 minutes. Repeat until chicken is cooked (about 20 minutes)
Transfer the grilled chicken to a serving plate.
Serve calamansi and rice.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/aff-philippines-chicken-inasal/
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