Chicken Inasal with Homemade Chicken Oil

Steps

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1. 1
   Prepare the brine solution: boil water with salt, bay leaves, and sugar, stirring until dissolved. Pour the cooled brine into a bowl filled with ice to chill thoroughly.
   ▶ ≈1:12
2. 2
   Quarter the chicken and submerge it completely in the chilled brine for 1 to 1.5 hours. Tip: do not exceed 2 hours or the chicken may become too salty; rinse if brining longer than 2 hours.
   ▶ ≈1:49
3. 3
   Prepare the marinade: combine lemongrass paste, ginger paste, garlic paste, calamansi juice, vinegar, black pepper, salt, and lemon lime soda in a large bowl, stirring well.
   ▶ ≈2:27
4. 4
   Remove the brined chicken from the brine and place it in the marinade. Massage the chicken gently to ensure the marinade mixture coats all pieces evenly.
   ▶ ≈3:22
5. 5
   Set the marinated chicken aside to absorb the flavors. Use this time to prepare the chicken oil.
   ▶ ≈4:00
6. 6
   Make the chicken oil: rinse and drain the chicken skin. Place it in a pot with coarse sea salt, water, and annatto (powder, oil, or water), mixing well.
   ▶ ≈4:27
7. 7
   Simmer the chicken skin on the lowest heat for 35 to 40 minutes until the oil and flavor are fully extracted from the skin.
   ▶ ≈5:11
8. 8
   Once cooked, remove the chicken skin (can be frozen for making crispy chicken skin later) and pour the chicken oil into a container to cool.
   ▶ ≈5:31
9. 9
   Prepare the grill with charcoal. Place the marinated chicken on the grill over low heat, turning carefully to avoid burning the outside while leaving the inside undercooked. Baste with the marinade each time you flip, cooking for about 15 minutes until cooked through with color.
   ▶ ≈6:51
10. 10
    Once cooked through, transfer the grilled chicken to a serving plate. Drizzle with the homemade chicken oil and serve with rice and pickled papaya.
    ▶ ≈8:08