To begin, combine vinegar, calamansi juice, minced garlic, lemongrass, grated ginger, brown sugar, salt and black pepper in a large non-metallic bowl. Stir well until the sugar and salt have dissolved completely. Transition to adding the chicken.

Place the chicken quarters into the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Move on to preparing the basting oil.

In a small pan over low heat, warm the oil with the annatto seeds and crushed garlic. Simmer gently for 3–4 minutes until the oil turns deep orange. Strain and stir in the butter. Let it cool and set aside for basting later.

Preheat your charcoal grill or barbecue to medium heat. If using an oven grill, preheat to 200°C and line a tray with foil. Lightly oil the grates to prevent sticking. Move to draining the chicken.

Remove the chicken from the marinade and pat dry with kitchen paper. Allow it to rest for 15 minutes at room temperature so the surface is not wet before grilling. Reserve the marinade for basting during grilling.

Place the chicken skin-side down on the hot grill. Cook for 8–10 minutes on each side, turning occasionally to avoid burning. Transition to basting as it cooks.

Brush the chicken generously with annatto oil and a little of the reserved marinade every few minutes. This keeps the meat moist and builds up a fragrant glaze. Continue until the chicken is fully cooked.

Cook until the internal temperature reaches 75°C and the skin is golden with slightly charred edges. Remove from the grill and rest for 5 minutes before serving.

Arrange the Chicken Inasal on a serving platter with garlic fried rice and a small bowl of spiced vinegar dip on the side. Garnish with a wedge of calamansi or lime for squeezing just before eating.