CHICKEN INASAL

Ingredients:

1 (1.2-1.5 kg)	pc	WHOLE MAGNOLIA CHICKEN, halved lengthwise
10	pc	calamansi, juice extracted
		iodized fine salt and pepper to taste
1	tbsp	minced garlic
2	stalks	tanglad, julienned*
1/4	cup	achuete seeds (soaked in 2 tbsp water, drained then add some oil)

Procedure:

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

Makes 4 servings.
*julienne: to slice into very thin strips

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