Chicken Inasal

We had chicken on our lunchdate few days back and I still have chicken legs in the fridge. There is no best recipe than to cook these leggies appropriately...

BAKED CHICKEN INASAL

1.2 kls or about 6 pcs whole chicken legs

Marinade:

2 c apple cider
2 whole garlic (chopped)
3 thumb size ginger (grated)
1/3 c Annatto Oil or more
6 stalks lemongrass (pounded)
3 tbsp rock salt or 1/2 c fish sauce (patis), or more up to your preference
black pepper (coarsely ground)
2 tsps ground black pepper




Note: To make Annatto Oil,  place 1 tbsp of annato (atsuete) seeds and 1/3 cup olive oil in a pan. 

Heat it up until seeds starts bubbling. Remove from heat and let the seeds stand in oil for a minute or two. Strain and ready to use.


Procedure:

Wash and pat dry the chicken legs.
Place chicken in a ziplock.
Mix the marinade ingredients and pour over the chicken.
Seal the ziplock and marinate in the fridge for at least 6 hours or overnight.


Baking:

Pre-heat oven to 180 degrees.

Place chicken in a roasting pan and bake chicken for  1 hr  and 15 minutes since basting of annato oil is needed.

Baste with annato oil every 15 minutes.
Dont forget to turn the chicken to cook the other side.
When done, take it out and rest for 10 minutes before serving.

Notes: 
1. You can grill this in an open fire like our traditional BBQ and baste with annato oil once in a while. I love the grilling thingy but for now, I will contain myself in oven roasting and grilling. Still not bad! =)
2. You may forego the basting of annato oil and reduce the baking time to at least 45 minutes.

Sorry for the blurry photo..I thought I got it right! =)

Serve with your pinakurat or your home made spiced vinegar or over a toyomansi with chilli.

Hungry much! =)