- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 80 ml
- 60 ml
- 6 cloves
- 20 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- 2 tbsp
- 120 ml
- 1 tsp
- 60 ml
Process
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Make the annatto basting oil: put the annatto seeds and 100 ml vegetable oil in a small saucepan over low heat. Warm gently for 4 to 5 minutes until the oil turns deep orange, then strain out the seeds and stir 1 tsp salt into the oil. Set aside.
In a large bowl, whisk the calamansi juice, soy sauce, fish sauce, brown sugar, black pepper, minced garlic, sliced lemongrass and grated ginger until the sugar dissolves.
Add the chicken thighs and turn them in the marinade until every piece is coated. Cover and refrigerate for at least 4 hours, ideally 8 to 12 hours, turning the chicken once or twice.
Take the chicken out of the fridge 30 minutes before cooking so it comes to room temperature. Lift the thighs from the bowl and pat them lightly with paper towels; keep the marinade for basting.
Heat a grill or grill pan over medium-high heat and brush the grates with the remaining 20 ml vegetable oil. Grill the chicken skin-side down for 6 to 7 minutes until the skin is browned and releases easily.
Flip the chicken, brush the cooked side generously with the annatto oil, and grill for another 6 to 8 minutes. Keep brushing with annatto oil and spooning over a little reserved marinade every 2 minutes.
The chicken is done when the thickest part of the thigh reads 74°C on a thermometer and the juices run clear. If the skin is not charred enough, move the pieces to a hotter spot for 1 to 2 minutes per side.
Rest the chicken on a board for 5 minutes, then serve with banana ketchup and calamansi halves for squeezing over the top.
Kitchen notes
Kitchen notes
- The most common mistake is basting with the raw marinade too early; spoon it on only during the last few minutes of grilling, and brush the cooked side with annatto oil instead to avoid burning and cross-contamination.
- Do not grill over high heat the whole time. Medium-high gives the chicken time to cook through before the sugar in the marinade chars; if the skin darkens too fast, move the pieces to a cooler part of the grill.
- Bone-in thighs are forgiving, but if you use boneless thighs, reduce the grill time to about 4 minutes per side and check for 74°C early so they do not dry out.
- For the deepest flavor, marinate overnight and add the lemongrass and ginger only in the last 2 hours so their aromatics stay bright rather than turning bitter.
Substitutions
- calamansi juice→equal parts fresh lime juice and orange juice
- lemongrass→1 tbsp finely grated lemon zest
- annatto seeds→1 tsp smoked paprika whisked into the oil
- banana ketchup→tomato ketchup mixed with a pinch of brown sugar
Storage & reheating
Store leftover chicken in an airtight container in the fridge for up to 3 days; keep the basting oil separately if you have extra. To reheat, place the thighs on a foil-lined tray in a 180°C oven for 10 to 12 minutes, or in an air fryer at 170°C for 6 to 8 minutes, until hot through and the skin re-crisps. Do not microwave if you want the skin to stay pleasant. Cooked chicken can be frozen for up to 2 months, thawed overnight in the fridge, then reheated as above.
FAQ
The questions we get asked most
Why did my chicken inasal turn out dry?
Dryness almost always comes from using skinless breast meat or grilling too long over high heat. Bone-in, skin-on thighs stay juicy because the bone and fat protect the meat. Grill over medium-high and pull the chicken at 74°C, then rest it for 5 minutes before cutting.
Can I use chicken breast instead of thighs?
Yes, but breasts dry out faster. Use bone-in, skin-on breasts, marinate no longer than 4 hours, and grill over medium heat for about 6 minutes per side until they reach 74°C. Brush with annatto oil often to keep them moist.
What can I use if I cannot find calamansi?
Mix equal parts fresh lime juice and orange juice to mimic calamansi's sour-sweet profile. Bottled calamansi juice from Asian markets also works well; use it straight from the bottle without adding sugar.
How long should I marinate chicken inasal?
A minimum of 4 hours, but 8 to 12 hours in the fridge gives the best flavor. Do not go beyond 24 hours, because the acid in the calamansi starts to break down the surface of the meat and makes it mushy.
Can I cook chicken inasal in the oven or air fryer instead of grilling?
Yes. Roast the thighs on a rack over a tray at 200°C for 25 to 30 minutes, basting with annatto oil halfway, then broil for 3 to 4 minutes for char. In an air fryer, cook at 190°C for 18 to 22 minutes, brushing with annatto oil at the halfway point.
How do I know when the chicken is fully cooked?
The thickest part of the thigh should read 74°C on an instant-read thermometer, and the juices should run clear when pierced near the bone. The meat should feel firm but still springy, not rubbery. If you do not have a thermometer, cut into the thickest part; there should be no pink at the bone.
Can I make the marinade ahead of time?
Yes, whisk the marinade and keep it in a covered jar in the fridge for up to 3 days. Add the lemongrass and ginger just before using for the freshest flavor. The annatto oil can also be made ahead and stored in the fridge for up to 2 weeks; it will solidify, so warm it gently before brushing.
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