4 pieces Large Bamboo Skewers (if cooking on an open grill)
Procedure
Prepare the marinade a day before. Combine half of the garlic, black pepper, calamansi juice, lemon grass, vinegar and salt. Add in the chicken pieces and marinate overnight or at least an hour.
Make the basting sauce by frying the remaining garlic in the annatto oil until lightly toasted.
Skewer each quarter piece in the bamboo stick and grill on an open fire using coal or bake in the oven. When using the oven, use the broiler and put the chicken six inches below the open fire.
Baste the chicken pieces with the garlic annatto oil and turn every now and then until fully cooked and the juices run clear.
Serve with garlic fried rice, atchara and Toyomansi
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/chicken-inasal/