Chicken Inasal

Procedure:

  1. Marinate chicken in mixture of calamansi juice, salt, pepper, garlic, and tanglad overnight in the chiller. Remove from marinade.
  2. Grill chicken in a pit over hot charcoal until half-done.
  3. Mix marinade and achuete oil. Brush chicken with mixture until done grilling. Serve hot.

Makes 3 to 4 servings.

*julienne: to slice into very thin strips