Chicken Inasal

Ingredients

• 1.5 teaspoons achiote seeds 
• 0.5 teaspoon pepper black
• 1 teaspoon brown sugar 
• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 1.3 pounds skin-on chicken drumsticks 
• 1.3 pounds chicken thighs 
• 0.5 cup cider vinegar 
• 3 tablespoons cider vinegar 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon ginger fresh peeled chopped
• 3  garlic cloves chopped
• 4  garlic cloves 
• 2 tablespoons honey 
• 0.3 cup juice of lemon fresh
• 0.7 cup lemongrass fresh peeled chopped
• 2 tablespoons lower-sodium soy sauce 
• 0.5 cup orange juice fresh
• 0.3 cup onion red finely chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• blender
• grill
• ziploc bags

Directions

1. Heat a small skillet over medium-high heat.
2. Add oil to pan; swirl to coat. Stir in annatto seeds, and remove from heat.
3. Let stand 15 minutes. Discard annatto seeds, reserving oil in pan.
4. Place lemongrass and next 9 ingredients (through garlic) in a blender; process until finely chopped.
5. Pour mixture into large zip-top plastic bag; add annatto oil and chicken pieces. Seal bag, and marinate in refrigerator at least 2 hours or up to 8 hours.
6. Preheat grill to high.
7. Remove chicken from bag; discard marinade.
8. Place chicken on grill rack coated with cooking spray; grill 19 to 20 minutes, turning occasionally.
9. While chicken cooks, place a small skillet over medium-low heat; add honey and butter, and cook 5 minutes or until butter melts. Baste chicken with honey-butter mixture. Cook chicken 5 minutes or until done, turning and basting frequently with honey-butter mixture.
10. Combine cider vinegar and remaining ingredients in small bowl, stirring until sugar and salt dissolve.
11. Serve chicken with sauce.