Name: Chicken Inasal
Yield: 8 servings
Ingredients: 2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced; 6 garlic cloves, crushed; 1 2" piece ginger, peeled, thinly sliced; 1¼ cups vegetable oil; ⅓ cup achiote (annatto) seeds; 3 lemongrass stalks, tough outer layers removed, thinly sliced; 1 head of garlic, cloves separated, chopped; 1 small shallot, chopped; 1 2" piece ginger, peeled, chopped; ¾ cup seasoned rice vinegar; ½ cup Sprite or 7UP; 1 Tbsp. kosher salt, plus more; 4 chicken legs (thigh and drumstick); Eight 8" metal skewers or soaked wooden chopsticks or bamboo skewers (optional)

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Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime

Forget everything you think you know about grilled chicken. This recipe from Tom Cunanan of Bad Saint in D.C. shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite. Try the marinade on chicken wings, thighs, or drumsticks, too.

Recipe notes