ingredients

  • 1 k chicken leg quarters about 4 pieces
  • 2 Tbsps brown sugar
  • 1 Tbsp coarse sea salt
  • 1 tsp ground black pepper
  • 2 Tbsps lemongrass roots
  • finely chopped
  • 2 Tbsps ginger peeled and
  • finely grated
  • 2 Tbsps garlic peeled and
  • finely minced
  • 1/4 c coconut vinegar
  • 1/4 c soy sauce
  • 2 Tbsps achuete seeds
  • 1/3 c vegetable oil

steps

  1. Wash the chicken leg quarters and make sure to drain and pat dry before  marinating.
  2. In a bowl, combine all the marinade ingredients. Toss the chicken into the marinade. Cover and store chilled for no more than two hours.
  3. To make the achuete oil: In a small saucepan combine the achuete seeds and the vegetable oil. Bring to a simmer over low  heat for five minutes. Turn off the flame and steep until the oil is cool. Strain, reserve  the achuete oil and discard the seeds.
  4. Prepare the charcoal grill. Brush the grill with a little of the achuete oil to prevent the chicken from sticking  to it.
  5. Grill the chicken leg quarters over the charcoal. Baste with achuete oil while grilling (about 8 minutes per side).  To check if the chicken is done, pierce the thickest part of the thigh. The juices  must run clear and not pink or bloody.
  6. Serve  immediately with garlic fried rice, achara and sinamak.