This week, chef Gladys Luz of Zul Cafe and Grill shows Tina Redwine how to make Chicken Inasal.

1 lb of chicken cut into serving pieces

2 tablespoons of ginger minced

2 tablespoons garlic minced

1/2 cup lemon

1 tablespoon salt

1/4 cup brown sugar

1/2 tablespoon of ground back pepper

Basting Sauce:

3 tablespoons of annatto oil

1/2 tablespoon of butter

1/4 teaspoon of salt

1 teaspoon of lemon

In a freezer bag or large bowl, combine chicken, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, and lemon juice. Stir or shake mixture until every ingredient is well incorporated. Marinate for 1-3 hours. In a bowl, combine butter, annatto oil, salt, and lemon juice and stir. Set aside. Grill the chicken while basting a generous amount of the mixture. Transfer the grilled chicken to a serving plate.  Best served with rice.