Ingredients:
2 lbs chicken legs and thighs
1/2 cup annatto oil
1/4 cup soy sauce
1/4 cup calamansi juice
2 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp sugar
skewers
For the dipping sauce:
1/4 cup soy sauce
2 tbsp vinegar
1 tsp sugar
1/4 tsp chili flakes
Instructions:
In a bowl, mix together the annatto oil, soy sauce, calamansi juice, garlic, salt, pepper, paprika, and sugar.
Place the chicken in the marinade and refrigerate for at least 2 hours, or overnight for best results.
Prepare the dipping sauce by mixing together soy sauce, vinegar, sugar, and chili flakes in a small bowl. Set aside.
Soak skewers in water for at least 30 minutes before grilling.
Preheat grill to medium-high heat.
Thread the chicken onto skewers and grill, turning occasionally, until cooked through, about 10-15 minutes per side.
Serve the Inasal with the dipping sauce on the side. Enjoy!
